Today I’m going to show you how to make coarse liverwurst yourself. It’s easy and super quick to make.
The coarse liverwurst is perfect for a snack plate. Together with a pickled gherkin and a good crusty farmer’s bread, it’s simply heavenly.
If you love liverwurst, I also have other liverwurst recipes for you: classic liverwurst, my veal liverwurst, my pfälzer Liverwurst and my apple and onion liverwurst.
I fill my coarse liverwurst in preserving jars. But you can also use casings or tins. Depending on what you prefer.
Here you can find the complete coarse liverwurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Coarse liverwurst – What do you need to make it?
Ingredients per 1 kg
- 35 % pork meat (350 g)
- 35 % pork cheek or soft pork fat (350 g)
- 25% pork liver (250 g)
- 5% onions (50 g)
Spices per kg
The equipment to make coarse liverwurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Artificial casing / Jar / Can
You can fill the sausage into jars as well as artificial casings. For jars, I usually use ones from the Weck company. For artificial casings I recommend artificial casings caliber 45/25 for a smaller diameter and artificial casings caliber 60/25 for a slightly wider one.
Make coarse liverwurst yourself – Step-By-Step Instructions
1. Cut the meat and fat into pieces suitable for mincing and put the pieces of meat into a sealable plastic bag or vacuum seal them.
Note: If you vacuum seal the pieces of meat / put them in a plastic bag, you won’t lose any liquid into the water and you won’t need any cooking stock for the sausage afterwards, as all the liquid will remain in the vacuum bag with the fat and liquid that escapes. (If you want to cook your meat without plastic, I will explain how it works and what to look out for in the next step)
2. Now place the bag in the tempered water or in the sous vide cooker and cook the meat at 78 degrees (172.4°F) for 90 minutes.
How do I cook the meat without a sous vide stick and bag?
No problem. You need to weigh the meat once before cooking. Then weigh the meat again after cooking and note how much liquid the meat has lost. You can add this missing liquid back later. You can use the stock water in which you cooked your meat.
3. Cut the liver into pieces.
4. Chop the onions and fry them slowly over a low to medium heat for about 10 minutes.
5. Depending on how coarse you want the liverwurst, you can use the small or medium perforated disk.
6. Once the pieces of meat are cooked and cooled, you can separate the juices from the meat.
7. Put the liver and onions through the grinder first. Once this has passed through, you can put the meat through. I personally use the middle perforated disk.
Optional: If you want to soften the flavor of the liver, you can poach it for approx. 5 minutes before mincing. This will soften the strong flavor of the liver.
8. Then add the spices to the minced mixture and mix everything together.
9. You can now fill the mixture into jars or casings. Make sure that the mixture is tight and that there are no air holes in the jars. When filling the jars, it is best to leave at least a fingertip of space so that the liverwurst can expand during cooking and does not overflow.
10. Now you have to cook the sausage at 100 °C (212 °F) for 2 hours. If you want to use a casing, you can scald it at 80 °C (176 °F). The time depends on the diameter of the caliber used. Means: If you use caliber 45, then you scald the liver sausage approx. 45 minutes.
11. Your coarse liverwurst is ready 😄. Enjoy the taste.
How long is the shelf life of the coarse liverwurst?
In theory, coarse liverwurst can be kept indefinitely in a jar or tin. It is best to store the liverwurst in a cool, dark place. When opening, the following applies: See, smell, taste! If you use a casing, you should store the liverwurst in the fridge and consume it within a maximum of 10 days.