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Wash the pork liver and goose well, put it to boil in a large goose pot and when it is almost cooked, add the liver and let it boil for about 15 minutes. Remove from the water that we keep and leave to cool and then put them through the meat grinder twice together with the onion hardened in a little oil. Season the composition to taste with salt, pepper and thyme and knead it well until it becomes a homogeneous paste if necessary we can add from the water in which we boiled the meat.
We mount the device for stuffing sausages on the meat mincer and we go to fill the mats to the size we want, pricking them from time to time with a needle, when we are finished we put on the pot the water with which we boiled the meat and we put the lebar to boil on simmer for about 20 minutes after removing it and letting it drain well and wipe it with an absorbent napkin and keep it cold. Whoever wants can smoke it to be kept for a longer time.