400 g pork liver
165 g cooked pork belly
120 g offal (lungs and heart)
150 g cooked potatoes
50 g onions, parsley and garlic
125 g cubed brea
125 ml milk
marjoram, salt, pepper
lard, caul fat
1. Roughly mince the liver with the cooked pork belly, the offal, the cooked potatoes, the onions, the parsley and the garlic (according to taste). Add the bread cubes, the eggs and the milk. Add the marjoram, season and mix everything well.
2. Grease an ovenproof dish with lard and line the dish with the caul fat. Put the prepared mixture into the dish and cover it with more caul fat.
3. Pour some broth over and place the dish in the preheated oven. Bake for 60 to 80 minutes until cooked through.
TIP: In Zillertal, baked liver is traditionally served with “Bauernbratl” (roast pork) and parsley potatoes. It tastes great when served with a hearty sauce made with garlic.