Pour pork liver into boiling water and let steep for 10 min. without boiling.
Cook the lamb in a pressure cooker for 30 min. Cut part of the bacon into cubes and render in a pan, put bacon (cracklings) on a plate and use elsewhere. In the fat, cook the onions until translucent to light yellow and put them in a bowl, brown the lean meat in the fat.
When the meat, liver and onions are cold, turn through the meat grinder, coarse disc.
Mix in pepper, salt and marjoram and turn through the fine wheel. Season to taste, mix in 1/4 l liquid and work through the fine wheel again.
You want it to be a smooth paste.
Fill the screw jars only 2/3 full.
Do not put any sausage mixture on the rim or there will be no vacuum.
To avoid a dark edge at the top of the jar, top the sausage mixture with the very thinly sliced bacon, but remove it before eating. However, it can be eaten as well.
Fill the sheet pan of the oven with water and sterilize the jars at a minimum of 100°, 90 min.
Makes 12 jars of 250 g
