What to do on a gray February morning? If you are Henning and Elizabeth, the answer is make sausages! Using pork from our mangalitsas, a heritage Hungarian breed renowned for its ability to put on fat, they followed a traditional German recipe that included liver as well as belly and shoulder. The sausage filling also made an excellent paté that we enjoyed for lunch on our farm-baked rye. The mangalitsas came to us as weaner piglets and, just like everybody else who lives here, were fed almost entirely on farm-grown food. It’s hard to think of a better way to honor our pigs than to make something delicious! If you’d like to learn to make sausages the S&S way, we’ll be hosting a sausage making workshop this coming November – keep an eye out for details as we get closer, and take a look at the 2015 workplan to see our workshop schedule for the year.
Here’s the recipe:
Pork Liver Sausage (adapted from Lüchow’s German Cookbook, by Jan Mitchell, 13th printing, 1962)
2# fat pork belly
1/2# pork shoulder
1 1/2# pork liver, chopped
2 onions, sliced
2t salt
1t garlic powder
1t medium ground pepper
1t dried marjoram
1/2t dried thyme
Pork casings
Cut meat into small pieces, combine with chopped liver, onion, salt, pepper, and simmer for 40 minutes, without water. Add herbs and garlic powder and salt to taste. Grind coarsely, stuff into casings and tie. To serve, cover with water and simmer for 6 minutes, or brown in frying pan. Makes 22 substantial sausages.
– Grace