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Homemade Liver Sausage

Natural liver sausage made right at home. After all, the only sausage you can be one hundred percent sure about is the one you made yourself — especially when it's made from organ meats. It comes together very simply, and you don't even need any special equipment.

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Homemade liver sausage
Homemade liver sausage Homemade liver sausage Homemade liver sausage
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 10 g
Fats 41 % 13 g
Carbohydrates 28 % 9 g
195 kcal
GI: 63 / 38 / 0

Cooking method

  1. Step 1:

    Step 1

    Gather all the ingredients you'll need to make homemade liver sausage.

  2. Step 2:

    Step 2

    Rinse the salt off the natural casings, inside and out, then soak them in warm water. Soaking time varies with the type of casing and how it was processed, so check the instructions that came with them.

  3. Step 3:

    Step 3

    Wash and dry the liver, and remove any veins and membrane. Cut it into pieces and put it in a blender. You can use absolutely any liver for this sausage, but chicken liver makes it much more tender.

  4. Step 4:

    Step 4

    Peel and finely chop the onion. Heat the vegetable oil in a skillet, add the chopped onion, and fry over medium heat for 7–10 minutes until soft. Let it cool a bit, then add it to the blender with the liver. Besides yellow onion, white onion or shallots work great too.

  5. Step 5:

    Step 5

    Blend everything until smooth so the sausage comes out tender.

  6. Step 6:

    Step 6

    Wash the egg in warm water, crack it into a bowl, and only then add it to the liver mixture. This lets you check that it's fresh — if you crack a bad egg straight into the liver, you'd have to throw the whole batch away.

  7. Step 7:

    Step 7

    Cut the lard into small cubes and add it to the mixture. To make the lard easier to cut, pop it in the freezer for a bit and let it firm up — it slices easily when it's cold and hard.

  8. Step 8:

    Step 8

    Add the semolina — finely milled semolina works best. It makes the sausage more tender and smooth.

  9. Step 9:

    Step 9

    Pour in the milk. Any fat content works — the main thing is that it's real milk.

  10. Step 10:

    Step 10

    Add the salt, black pepper, and grated garlic to the liver mixture. Stir everything well. You can add other spices, of course, but they shouldn't overpower the natural flavor of the liver. Let it sit for 10–15 minutes so the semolina can swell. Preheat the oven to 350°F (180°C).

  11. Step 11:

    Step 11

    Tie one end of the prepared casing into a tight knot.

  12. Step 12:

    Step 12

    You can fill the casing using a meat grinder with a stuffing attachment, but not everyone has one — so here's a simple trick. Take an ordinary plastic bottle and cut off the top. Remove the cap and slip the open end of the casing over the neck.

  13. Step 13:

    Step 13

    Now spoon the liver filling into your improvised funnel. It's fairly loose, so it flows right down into the casing.

  14. Step 14:

    Step 14

    Fill the whole length and tie off the other end. Don't pack it too tightly, or the sausage will burst as it cooks — though that won't really hurt it.

  15. Step 15:

    Step 15

    Keep making sausages until you've used up all the liver filling.

  16. Step 16:

    Step 16

    Line a baking sheet with parchment paper or a silicone mat. Brush it with vegetable oil and lay the liver sausage on top, then brush the sausage with oil too.

  17. Step 17:

    Step 17

    Put the baking sheet in the hot oven and bake for 30–35 minutes. Take the sausage out and let it cool.

  18. Step 18:

    Step 18

    Slice the liver sausage and serve.

  19. Step 19:

    Step 19

    Enjoy!

  • Keep in mind that every oven is different, so the temperature and cooking time may vary from what's given here. For any baked dish to turn out well, take advantage of the helpful tips in this article!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Semolina - 340  kcal/100g
  • Lamb liver - 101  kcal/100g
  • Beef liver - 735  kcal/100g
  • Goose liver - 412  kcal/100g
  • Duck liver - 405  kcal/100g
  • Beef liver - 130  kcal/100g
  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Spy - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pork intestines - 602  kcal/100g

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