Sausage with liver from Kornica
Cut the meat into pieces sized 10-12 cmand salt itmildly. Put it into a fridge for 12 hours. Then cut in into small cubes. Add salt, pepper and chopped garlic. Carefully knead the meat for around half an hour until it gets sticky. Boil the liver in slightly salty water. Boil until the liver is no longer raw, but be careful not to overcook it, as the meat will be bitter and hard. Cool it and dice, then add it to the meat mass. Stir a little so as not to crush the liver pieces. Pull the bowel onto the meat-mincer tube, tie it at the end, then fill the tubewithmeat using your finger. Themeetmasswill pass through the tube to the bowel,
forming the sausage. Do not fill the bowel too tightly as it may split when baked. Put the sausage on a baking tray. Prick the sausage every few centimetres and bake it in a bread oven. The baking time depends on the sausage thickness and oven temperature.
3 kg of pork (shoulder or ham)
3 cloves of garlic
black pepper, salt