Making liver sausage is very easy with the right homemade sausage recipes. How fast and easy it is and what you need to know you will find in this article.
What you need to make this homemade liver sausage recipe
To make liver sausage you need only quite a few tools. The absolute standard equipment is perfect, which makes it easy especially for beginners.
To make this homemade liver sausage you need the following tools:
- sharp knife
- cutting board
- Meat grinder with 2 mm slice electric or manual
- large cooking pot to cook the sausage in jars (if desired)
- Sausage filler or an attachment for the meat grinder in order to fill the sausage meat in the sausage casing
- If desired, a smoke chamber this is not required the liver sausage tastes un-smoked too
- And of course, good homemade sausage recipes, that’s what you get from me 😉
Homemade liver sausage recipe:
Smoked pork liver sausage
Ingredients for 1 kg finished homemade liver sausage:
- 450-gram liver
- 450-gram of pork bacon
- 100-gram of onion
- 2-gram of black ground pepper
- 21-gram salt (best natural salt)
- 2-gram ground allspice
This homemade sausage recipe is in my opinion particularly refined and unique in taste, because the smoking brings a very special flavor with it. But judge for yourself and leave a comment on how this homemade liver sausage recipe worked for you.
Preparation of the homemade liver sausage:
Clean the liver, remove skins and remove the bile ducts very cleanly! That’s the most important thing about the liver sausage! If you are still untrained, you should let the butcher do it. Because if you do not do that properly, it can spoil the whole liver sausage.
Then cut everything in stripes, as seen in the picture below. The image does not come from the liverwurst itself but shows the principle.
Chop the pork bacon and leave it in a frying pan, put the liver strips over it and cook all together. Sprinkle with pepper and cook for about 15 minutes. Cut the onions into small pieces so that they fit well in the meat grinder. Ground the bacon, liver, and onions through the 2mm slice. Mix the sausage mixture with the spices vigorously.
And already we are doing the last act of this homemade sausage recipe
Fill the whole mass in large sausage casings of caliber 40 natural. Make the liver sausages about 20-30 cm long.
Of course, those who do not want such big calibers can make them smaller. That’s the nice thing when you make (liver) sausage yourself, you have everything in your own hands and get it the way you want it! You can create your own homemade sausage recipes that fit your needs exactly 🙂
Tie well on both sides and brew at 176° F for 60 minutes. Allow the sausages to dry after scalding.
Smoke the superficially dried sausages 2 times cold. If you can’t or do not want to smoke it, the liverwurst tastes excellent too.
As you can see the making of homemade liver sausage with the right homemade sausage recipes is a breeze! On my page www.how-to-make-sausage.com there are even more of them and also a very detailed guide to how to make sausage and how to smoke it.
If you liked the post I am looking forward to a comment or a recommendation in the well-known social networks. At irregular intervals, you will receive new homemade sausage recipes, visit me again it is worth it! 🙂