Lamb Liver Sausage with Pickled Cabbage

Method

1. Combine lamb liver, pork, onion, caraway seeds, salt, and pepper.
2. Stuff the mixture into casings and cook until done.
3. Prepare pickled cabbage by mixing shredded cabbage with vinegar and salt.
4. Sauté the sausages in butter until golden.
5. Serve with pickled cabbage on the side.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.