Pork liver for pies in a jar for the winter.

We soak the liver for a day.

Cook the liver for an hour, cook the lungs, kidneys and heart for about 2 hours.

Take out after cooking. Let it cool down.

Now twist through a meat grinder, salt as you like and fry in a pan.

Do not cover with lid. Excess moisture should come out.

  Now we put it hot in sterile liter, 0.5 liter jars and roll it up.

Drizzle with fat on top to be sure. Store in a dark, cool cellar.