hausmacher, Lean and streaky pork, chaps and pork liver are used for the dough. In particular, the grinding of the meat is coarser than the normal liver sausage, which creates a beautiful drawing and the different meat parts can be easily distinguished. Together with spices such as pepper, mace, cardamom and marjoram, cloves and onion give this sausage its specific taste. old-fashioned recipe, 550 grams