Liver salami in Falck style

Last Updated on October 2, 2024

Meat product-salami prepared from pork head, liver and pork belly.

Ingredients:

500 g of pork liver 1 kg pork head meat 1.5 kg of belly (all pre-cooked) 1/2 tsp ground black pepper 1 g of ground nutmeg 2 tbsp mace 1 teaspoon of thyme a little broth

Procedure:

1. 500 g of pork liver is cut into pieces and finely minced in a meat grinder together with 1 kg of pork head and 1.5 kg of pork belly (all pre-cooked)
2. To season, add 1/
2 teaspoons of ground black pepper, ground nutmeg on the tip of a knife, 2 tablespoons of marjoram, 1 teaspoon of thyme and finally a little stock
3. The meat dressing is then stuffed into the pig’s intestines and the liver sausage is left to rest for about an hour in water at 80 °C
5.

Note:

For more on smoking, see our cooking school.