Elan’s sausage

Ingredients

• 4 kg of muscle (shoulder, thigh, or flank cuts)
• 1.5 kg of pork (shoulder, ham, or flank cuts)
• 500 g of elk liver
• milk to soak the liver
• 2 tablespoons of sea salt
• 1 teaspoon of white peppercorns
• 1 teaspoon of whole cloves
• 1 teaspoon of Jamaican hot pepper flakes
• 5 bay leaves
• 2 heads of garlic (100 g)
• 400 g of small white onions
• 500 to 600g of brown rice (or regular)
• 1/2 tablespoon of Aromat seasoning
• 2 teaspoons of paprika
• 1/2 tablespoon of ground marjoram

The night before, soak the liver in cold milk.

Place the ham in 10 L of cold water, for 4-5 hours if it is fresh, or overnight if it is frozen, and the pork for 2-3 hours. Rinse and drain.

Place the vegetables in a large pot, the pork in a separate pot, and cover with water.

Boil for 10 minutes, skimming off any foam that forms.

Divide the salt and whole spices evenly between the two stockpots and cook until the meat separates from the bones.

Remove the meat. Strain both broths and combine them in the largest stockpot (reserve some for the rice).

Finely chop the meats, liver, garlic, and raw onions using a food processor.

Place the ground meat in the broth and let it simmer, covered, in a heavy-bottomed pot for about 30 minutes to prevent it from sticking.

Meanwhile, cook the rice in broth or water.

Mix the ground meat and rice together, add the Aromat, paprika, and marjoram, and bring to a rapid boil. Adjust the salt as needed.

To remove grease, allow the stockpot to cool for an hour and then remove the hardened layer of fat.