Amsterdam liver sausage

Ingredients

• 500 g of pork liver
• 1 kg of pork (neck, back, or ground meat)
• 500 g of bacon with the rind
• 1 onion
• 10 grams of salt
• 5 grams of ground cloves
• 5 grams of white pepper
• 1 bouillon cube
• 50 g of flour
• 2 meters of pre-cut pork belly

Peel the onion and cook the meat for 10 minutes with the onion and bouillon in 1 liter of water.

Finely chop the onion, the liver, and the meat using a food processor.

Remove the skin and cut the bacon into small pieces.

Mix them with the ground meat, flour, and spices.

Cut three strips of beef tendon, each 65 cm or less in length, rinse them under running water, and tie one end of each strip.

Place them on a sausage-making funnel and fill them without trapping air or over-packing, then tie off the other end and twist to form sausages.

Poach them for an hour in a large saucepan of salted water at 80 °C, without boiling, to prevent them from bursting.

Refrigerate them in cold water and store them in the refrigerator.