Smoked Liverwurst Recipe
- Type
- Pre-cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
In this smoked liverwurst recipe, I’ll show you how to get a delicious result with a moderate amount of work.
I’ve shared several liverwurst variations on my website: classic liverwurst, Palatinate liverwurst, veal liverwurst and apple and onion liverwurst.
Today, I’m making smoked liverwurst. It starts like a classic liverwurst, then gets two cold-smoking sessions. For more on the process, read my cold-smoking guide.
Smoked liverwurst tastes particularly good on freshly baked bread with a pickle.
You’ll find the complete smoked liverwurst recipe below.
Have fun and good luck making it!
Smoked liverwurst – What do you need to make it?
With the right ingredients and a little patience, you’ll soon have homemade smoked liverwurst in casings.
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| fatty pork belly | 700 g | 70 % |
| pork liver | 300 g | 30 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| sautéed onions | 150 g |
| salt | 17.5 g |
| marjoram | 4 g |
| white pepper | 3 g |
| Cure #1 | 2.5 g |
| cardamom | 1 g |
| ground ginger | 0.5 g |
| mace | 0.5 g |
EU readers: find mace in my German shop.
The equipment to make smoked liverwurst
A meat grinder cuts the meat into small pieces so it can be mixed with the seasoning. Cut the meat into pieces that fit the feed tube before grinding.
Sausage stuffer, grinder attachment or funnel
Use a sausage stuffer to fill the mixture into its casing. A stuffing attachment for your meat grinder or a hand funnel also works when you are starting out.
Spice grinder or mortar
Freshly ground spices taste best. Use a spice grinder or a mortar, and grind the spices completely. Ready-ground spices also work.
Smoke-permeable artificial casings or natural casings
Because the sausage will be smoked, you’ll need suitable artificial casings. I recommend fibrous casings in caliber 55/25. EU readers can find caliber 55/25 fibrous casings in the German shop. Natural casings, such as beef rounds, work too.
Smoker
You’ll need a smoker to smoke your liverwurst.
Cold smoke generator and smoking dust
The cold smoke generator burns for about 12 hours, saving you from constantly refilling the smoking dust.
For my other recommendations, see my complete sausage-making equipment guide.
Make smoked liverwurst – Step-By-Step Instructions
Cut the pork belly
Cut the pork belly into pieces that fit your grinder. Adjust their size to suit your grinder.
Vacuum seal the meat
Put the meat pieces in a resealable plastic bag or vacuum seal them. This prevents juices from escaping into the water and keeps all the released meat juices in the bag. You’ll need them later to make the sausage spreadable.
If you’d like to cook the meat without plastic, the FAQ below explains how and what to watch for.
Cook the meat at 76 °C (169 °F)
Place the bags in temperature-controlled water or a sous vide bath and cook the meat at 76 °C (169 °F) for 60 to 90 minutes. At this temperature, the connective tissue softens and the fat starts to render.
Prepare the liver
Cut the liver into pieces that fit your grinder. The liver is processed raw and only combined with the precooked meat during grinding.
Fry the onions until translucent
Slice the onions and slowly soften them over low heat in a little lard. Important: They shouldn’t become crisp or dark, just thoroughly soft and translucent.
Reserve the meat juices
Separate the juices from the precooked meat. Important: Don’t discard them! Add them to the sausage mixture later to make the liverwurst spreadable.
Grind everything
First grind the liver. Once it has passed through, grind the onions and meat. I use the finest plate (3 mm).
Add the seasonings
Add the seasonings to the ground meat. The marjoram gives it that characteristic hearty flavor.
Mix: coarse or smooth
Mix vigorously, either by machine or by hand.
Coarse version: Simply mix the ingredients together. I prefer my smoked liverwurst a little coarser.
Smooth version: For a very smooth liverwurst, put the mixture in a food processor or blender and process to your preferred consistency.
Fill the casings
Stuff the meat mixture into suitable casings. Trap as little air as possible and don’t overfill them, or they may burst later.
Tip: Cut the casings to length beforehand and tie one end. I use beef rounds here.
Tie the casing ends
Tie the other end of each casing.
Poach the liverwurst
Poach the liverwurst at 80 °C (176 °F). The time depends on the caliber: about 1 minute per millimeter of casing diameter. For caliber 43, allow at least 45 minutes; thicker casings can take up to 60 minutes.
Cold smoke in two sessions
Once the sausage has cooled, you can cold smoke it. I use two sessions, each with 12 hours of smoke and 12 hours of rest. Keep the smoker between 15–20 °C (59–68 °F); about 18 °C (64 °F) is ideal.
Your smoked liverwurst is ready
Your smoked liverwurst is ready 😄. Smoking gives the outside a beautiful color, and the aroma is wonderful: a gentle smoky note with the bold marjoram. The flavor is hearty, distinctly of liver, with the smoke coming through beautifully. Enjoy!
For another cooked sausage recipe, try my blood sausage. You’ll find more in my recipe collection.
Frequently asked questions
What is the shelf life of smoked liverwurst?
What is the shelf life of smoked liverwurst?
Smoked liverwurst keeps in the fridge for about 10 days. Smoking helps it keep a little longer than unsmoked liverwurst. Store it well covered and below 7 °C (45 °F).
How long do you smoke liverwurst?
How long do you smoke liverwurst?
I recommend two cold-smoking sessions: 12 hours of smoke each, with a 12-hour break without smoke between them. Allow about 48 hours from start to finish. Keep the temperature between 15–20 °C (59–68 °F).
How can I cook the meat without a sous vide stick and bags?
How can I cook the meat without a sous vide stick and bags?
No problem. Weigh the meat before cooking, then weigh it again afterward and note how much liquid it has lost. Add that amount of cooking broth to the sausage mixture later to keep the liverwurst spreadable.
Can I use my own spice blends?
Can I use my own spice blends?
Absolutely! Liverwurst is very adaptable, whether you add chili, thyme, onion, truffle or garlic. Important: Don’t overseason the liver; it has a strong flavor of its own. Start with less and increase it next time.
Can I freeze smoked liverwurst?
Can I freeze smoked liverwurst?
Yes, smoked liverwurst freezes well, ideally vacuum sealed or in freezer bags. It keeps for about 3 months. Thaw it overnight in the fridge, not in the microwave.
