I love liverpaste on bread, and since it is not available in Malaysia i have to make it myself.
The same goes for liver sausage.
How to make it....
LIVERPASTE:
Use pork liver mixed with cow liver, or if you are a muslim, use cow liver and chicken liver.
Total at least 1/2 kilo.
Clean all the liver properly (no skin or other white stuff)
If you use pork, use some fat pork belly as well, if not lateron add some margerine.
Fry some onions and bawang putih till they are soft (not brown)
Cook all the liver in water but do NOT let the water boil, or your liver paste is spoiled!
Around 95 degrees is ok, for about 15 minutes.
Cool it down.
Cut all in smaller pieces
Throw all in a grinder together with the pork belly/margerine (100 grams will do).
Add salt, black pepper, some bunga cenkeh.
Since it will be cold afterwards you will need more salt to get taste.
Add a bit of condensed milk (3-4 spoons).
Grind it, if it wont grind properly add water.
It should become a medium thin paste.
Taste and add more spices if needed.
Cool it down in the fridge, put in small plastic cups so you can freeze it.
Done.........
You can add a maggi cube to the paste if you like.
LIVER SAUSAGE:
Use cow liver, recipe as above but add some nutmeg (pala). Mix with some cow meat (cooked till very soft about 1/3 of weight of liver)).
Do not use to much water, or it will not turn into a sausage.
Grind a bit coarse, and press into a plastic skin (like they use for sugar cane water).
Make sure you test whether more spices are needed.
Cool them down, and eat!
I say yummy...........
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