Veal Liverwurst – Mild, Smooth And Super Delicious
- Type
- Pre-cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
In this article you will learn how to make your own veal liverwurst.
You’ll get a complete list of ingredients, materials and a simple recipe that you can copy immediately.
You could almost say it is a German classic liver sausage and tastes very mild and fine.
One thing in advance… Since 2010 The name “veal liver sausage” may only be used if the liver content is over 50% from the calf. In addition, the meat content must also be at least over 50% veal and young beef.
Most “veal livewurst” from the supermarket are therefore called veal liver sausage with pork, because this saves costs.
My recipe is a real veal liverwurst that you can vary a bit depending on your taste.
I fill my veal liverwurst in jars. But you can also use casings or cans. Depending on what you prefer.
But enough talking now. You can watch the complete veal liverwurst recipe via video or read it. I wish you a lot of fun and success!
Table of Contents
Veal liverwurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams |
|---|---|
| fatty veal / trimmings | 500 g |
| fatty pork belly | 200 g |
| calf's liver | 150 g |
| pork liver (alternatively, double the calf's liver; this gives a stronger flavor that may be unfamiliar) | 150 g |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| gently sautéed onions | 60 g |
| salt | 17.5 g |
| Cure #1 | 2.5 g |
| white pepper | 2 g |
| mace | 2 g |
| cardamom | 0.5 g |
| ginger | 0.5 g |
The equipment to make veal liverwurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Food processor / Thermomix
In a food processor, the minced meat and ingredients are mixed into a very fine mass. If you have a Thermomix, you can also use it for this process.
Thermometer & Cooking Pot / Sous Vide Cooker
The easiest way to cook the meat is to use a Sous Vide Cooker. This way you can cook the meat gently in a vacuum bag. Don’t you have a home? No problem! Use a saucepan and heat the water. To reach the exact temperature, you will need a thermometer. Both variants achieve the same result.
Preserving jars / casings
Since I fill the liver sausage into jars, I used jars for this purpose. Alternatively you can fill the mixture into a casing or a can. You can find more information about this in this article.
Step-By-Step Instructions
Cut the meat
Cut the meat and fat into pieces. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
Vacuum-seal the meat
Put the pieces of meat and the back fat in a sealable plastic bag or vacuum them.
Note: If you vacuum the meat pieces / put them in a plastic bag and cook them sous vide, you will not lose any water while cooking.
This way, you do not need any additional broth later as the whole broth and fat is preserved in the bag.
If you want to cook your meat without the Sous Vide method you can cook it in water. You need to weigh the meat before and after the cooking process. The lost weight needs to be added back into the sausage mixture. This way you re-add the amount of broth that you lost while cooking.
Cut the liver
Cut the liver into strips.
Cook the meat
Put the bags in the tempered water or in the sous vide cooker and cook the meat and fat at 76 degrees Celsius (169 Fahrenheit) for 70 minutes. If you do not use the sous-vide method you just cook them in a pot.
Sauté the onions
Chop the onions and gently sauté them in a little lard over medium heat for about 5–10 minutes. They should be translucent and soft, not brown.
Grind the spices
Grind the spices into a fine powder.
Separate the meat juices
Take the bags out of the water and separate the juice and meat.
Blanch the liver
Place the liver in the (still hot) water. You can poach them there for about 5 minutes. The strong taste of the liver becomes a little milder.
Grind the liver and meat
Grind the liver separately through the finest plate. Then grind the meat and onions into another bowl. The fine plate gives a smooth texture.
Beat the liver until fluffy
Put the ground liver, spices, salt and Cure #1 in the food processor and beat for 1–2 minutes until frothy.
Add the meat and meat juices
Add the meat and broth and blend till it is homogenous.
My tip: I transferred the mass afterwards in a stand mixer. This makes the consistency of the mass even finer.
Fill the jars
Pack into jars without air pockets. Fill firmly, then tap the jars against the worktop a few times to release trapped air.
Can the veal liverwurst
Now all you have to do is boil the jars. The time depends on the size of the jar. It takes 2 hours at 100 °C (212 Fahrenheit). If you use a casing, you have to poach the liverwurst per mm diameter for 1 minute at 80 °C (176 Fahrenheit). So caliber 60/50 needs to be poached 60 minutes.
Ready!
Your veal liver sausage is ready 😄. Enjoy!
Frequently asked questions
How long does veal liverwurst keep?
How long does veal liverwurst keep?
Keep the jars or cans in the fridge and use the liverwurst within 2–3 weeks. When opening: look, smell and taste! In casings, keep it in the fridge and use it within 10 days.
Can I make it without sous vide?
Can I make it without sous vide?
Yes. Weigh the meat before and after cooking. Add the lost weight back to the mixture as cooking liquid.
Which casing should I use?
Which casing should I use?
I recommend artificial casings caliber 45/25. Poach at 80 °C for 1 minute per millimeter of diameter: about 45 minutes for caliber 45.
Can I use beef liver?
Can I use beef liver?
Yes. Replace the pork liver with calf’s liver or beef liver, but expect a stronger flavor. Replacing the pork belly with fatty beef as well gives you an all-beef liverwurst.
I made the veal liver sausage 2 kg total but added ½ gram of sweet curry powder to the herbs for extra flavour, it turned out delicious.
Filled into 8 off 250 gram plastic containers without reboiling and sealing.
Froze straight away and kept for 8 weeks. Take out and defrost in fridge lasts for 8 days without deterioration. Shared with my family about 400 km away , frozen transport wrapped in towel.
Melbourne to Portland Victoria.