In this article, you will learn how to make your own country style liversausage. It’s easy and super quick to make.
Whether on fresh farmhouse bread, with a crunchy pickled gherkin, or as part of a rustic snack platter. This country style liversausage is always a hit. Since the mixture is not finely chopped but only minced, it retains its rustic, coarse consistency, giving it its typical country character.
If you love liverwurst, I also have other liversausage recipes for you: classic liverwurst, my veal liverwurst, my pfälzer Liverwurst and my apple and onion liverwurst.
Here you can find the complete country style liversausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Country Style Liversausage – What do you need to make it?
With the right ingredients and a little patience, you can whip up this specialty in no time.
Ingredients per 1 kg
- 40% streaky pork (400 g)
- 35% pork cheek, jowl, back fat (350 g)
- 25% pork liver (250 g)
Spices per kg
- 75 g onions
- 17.5 g salt
- 2.5 Cure #1
- 3.0 g black pepper
- 1.0 g ginger
- 0.5 g mace
- 0.5 g cardamom
- 0.5 g allspice
- 0.5 g thyme
The equipment to make country style liversausage
Country Style Liversausage – Step-By-Step Instructions
Follow these steps carefully to make the perfect liversausage.
1. Cut the liver into pieces suitable for mincing.
2. Cut the pork and pork cheek into pieces suitable for mincing and place the pieces of meat in a sealable plastic bag or vacuum seal them.
Note: If you vacuum seal the meat pieces or place them in a plastic bag, you will not lose any liquid in the water and will not need to add cooking broth to the sausage afterwards, as all the liquid will remain in the vacuum bag along with the fat and liquid that escapes. (If you want to cook your meat without plastic, I will explain how it works and what you need to bear in mind in the next step).
3. 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 60 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.
4. Once the meat pieces are cooked and cooled, you can separate the juice from the meat.
5. First, put the liver through the meat grinder. Once it has been processed, you can put the meat and onion through. I personally use the fine hole disc.
Optional: If you want to tone down the taste of the liver a little, you can poach it for about 5 minutes before mincing. This will make the strong taste of the liver a little milder.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
6. Add the spices to the mixture and mix the ingredients well.
7. You can now fill the mixture into jars or casings. Make sure that the mixture is tightly packed in the jars without any air pockets. When filling jars, it is best to leave at least a fingertip’s width of space so that the liversausage can expand during cooking and does not overflow.
8. Now you need to cook the mixture at 100 °C (212 °F) for 2 hours. If you have filled the country liver sausage into casings, the cooking time depends on the diameter of the casing used. This means that if you are using a 45 mm casing, you should cook the liver sausage for approx. 45 minutes at 80 °C (176 °F).
9. Your country style liversausage is ready. Enjoy! 😄
Frequently asked questions about making your own country style liversausage
How long does your country style liversausage keep?
In theory, country style liversausage can be kept indefinitely in a jar or tin. It is best to store liver sausage in a cool, dark place. When opening, check the appearance, smell, and taste! If you use a casing, you should store the liversausage in the refrigerator and consume it within a maximum of 10 days.
Which liver is best suited for country liversausage?
Pork liver is usually used because it provides the typical, strong flavor. Alternatively, veal liver can also be used, which has a slightly milder taste.
How much liver must be in liver sausage?
In general, liversausage contains between 10% and 35% liver, depending on the recipe.
Why is my country style liversausage crumbly?
This may be due to too high a boiling temperature, too little fat, or a mixture that is too coarse.