Put the liver through the grinder, whisk with sausage mixture, watered and diced sweetbreads. Also stir in chopped shallot and kitchen herbs. Season to taste with salt, pepper and mace. Fill quantity into cleaned and watered veal net.
Depending on the size of the spleen, use more or less sausage meat. Make a long notch in the spleen, turn it upside down like a pocket and fill in the sausage meat and the veal net. Sew up the spleen and cook at 98 °C for 20 minutes. (Must not do). When cooled, cut into slices.
Further preparation: white bread crumbs, spleen sausage slices, egg, butter for frying. Dip the sausage slices in beaten egg, cover with breadcrumbs and fry in butter on both sides in a hot frying pan. Serve with Brussels sprouts or sauerkraut and dumplings or mashed potatoes. People like to drink gentian with it, hence the name.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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