Poultry liver sausage made by yourself
It's not really that hard, you know what's inside and it's got less fat than your bought liver sausage, then there's no bacon in it ... but cream, because some fat is needed for the taste. Just not 30-40 percent.
First, cook a chicken (I'll take it for frying, not a chicken soup) nicely with finely chopped soup vegetables and salt until the meat dissolves easily from the bones (about a good hour). Take the chicken out, peel off the skin, loosen the meat and cut it down. The soup is set aside.
Sauté 500 g of chicken liver and three chopped red onions in a little butter over medium heat until the liver is tender and the onions are nice yellow, deglaze with 50 ml port, salt and pepper vigorously. Squeeze two cloves of garlic through the sauce, add two teaspoons of dried marjoram and some thyme, then let it rest for another 5 minutes.
Puree the contents of the liver and the chicken together with 100 ml of sweet cream (or spin through the meat grinder and add the cream afterwards). Then the mass is ready and can be tasted again. It lasts for at least 10 days in a sealed container in the refrigerator, but can also be frozen in screw jars.
