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Mecklenburg Liver Sausages

Take the liver from a pig while it is quite fresh; mince it, and then pass it through a coarse sieve, but first ascertain its weight. To a pound of the liver, mix half a pound of pork (boiled tender), that has been cut from any part of the pig, although slices from the breast are usually taken. Take the tongue, kidneys, and some of the inside fat; chop this meat, but do not mince it, and mix all with the raw liver. Season with salt, pepper, powdered cloves or allspice, and a few sage-leaves reduced to powder. The top-fat, from the boiling of the meat, and the liquor should both be used. When filling, put the fat, with the meat, into the skins, and boil the sausages in the liquor (saltea), which must be made quite hot before they are put in. Plunge them, when cooked, into cold water; then hang them to dry. To be smoked, or not. The skins must be only three-parts filled. Time to boil, half an hour. MECKLENBURG LIVER SAUSAGES (another way). (See LIVER SAUSAGES, MECKLENBURG, SMOKED.)