Scrape the liver with a sharp knife and mince the pork. Thoroughly soak the bread rolls in milk, then squeeze them well and strain them through a liquid softener or puree them in a blender. Mix all these ingredients in a suitable bowl until a homogeneous mass is obtained. Stir in eggs, very finely chopped onion, spices, lemon zest and breadcrumbs until the mixture is nice and creamy. Line a roasting pan with the pork netting that has been patted well dry. Pour in the liver skull mixture and fold the pig net over it. Brown in the oven preheated to 180 °C for about 1 hour, basting frequently with soup. Cut the finished liver skull into tranches, arrange on a sauerkraut base in a fan shape and surround with hot salted potatoes.
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