Coarse Liverwurst Recipe – Homemade German Liver Sausage
- Type
- Pre-cooked sausage
- Level
- Easy
- Rating
- Rate this recipe
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
| Ingredient | Grams | Percent |
|---|---|---|
| pork meat | 350 g | 35 % |
| pork cheek or soft pork fat | 350 g | 35 % |
| pork liver | 250 g | 25 % |
| onions | 50 g | 5 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 15.5 g |
| Cure #1 | 2.5 g |
| black pepper | 2 g |
| ginger | 0.5 g |
| mace | 0.5 g |
| allspice | 0.5 g |
| cardamom | 0.25 g |
The equipment to make coarse 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.
Artificial casings, jars or tins
You can fill the sausage into jars, tins or artificial casings. For jars, I usually use Weck jars. I recommend artificial casings, caliber 45/25 for a smaller diameter or 60/25 for a wider one.
For readers in the EU: you can buy these casings in my German shop. Artificial casings, caliber 45/25, 5 pieces, Artificial casings, caliber 60/25, 5 pieces.
Make coarse liverwurst – Step-By-Step Instructions
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)
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.
Cut the liver into pieces.
Chop the onions and fry them slowly over a low to medium heat for about 10 minutes.
Depending on how coarse you want the liverwurst, you can use the small or medium perforated disk.
Once the pieces of meat are cooked and cooled, you can separate the juices from the meat.
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.
Then add the spices to the minced mixture and mix everything together.
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.
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.
Your coarse liverwurst is ready 😄. Enjoy the taste.
Frequently asked questions
What is liverwurst made out of?
What is liverwurst made out of?
Liverwurst is a cooked sausage made from pork, pork fat and pork liver. This one is 35 % pork meat, 35 % pork cheek or soft pork fat, 25 % pork liver and 5 % onions, seasoned with salt, Cure #1 and a warm spice mix of pepper, ginger, mace, allspice and cardamom.
The liver is what gives it the flavour people either love or do not, and the fat is what makes it spreadable. You will see the name written liverworst or liver wurst as well; it is all the same sausage.
What is the difference between coarse and fine liverwurst?
What is the difference between coarse and fine liverwurst?
The grinding plate. For a coarse liverwurst the meat goes through a medium or coarse plate, so you can still see the pieces of meat in the finished sausage. For a fine liverwurst everything is worked into a smooth, spreadable mass instead.
Both are good; the coarse one has considerably more bite. Because a coarse liverwurst is never cuttered smooth, the plate you pick decides the texture directly, and in the end that is a matter of taste.
How long is the shelf life of the coarse liverwurst?
How long is the shelf life of the coarse liverwurst?
Keep the jars or tins in the fridge and use the liverwurst within 2–3 weeks. 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.
