In this article, you will learn how to make your own herb-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 liversausage is always a treat! You can get creative with your choice of herbs: use whatever you like. Personally, I particularly like the fresh flavor of chives and parsley.
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 herb-liversausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Herb-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
- 35% streaky pork (350 g)
- 35% pork cheek or jowl (350 g)
- 25% pork liver (250 g)
- 5% onions (50 g)
Spices per kg
- 17.5 g salt
- 2.5 Cure #1
- 2.5 g black pepper
- 0.5 g ginger
- 0.5 g mace
- 0.5 g allspice
- 15 g parsley
- 15 g chives
The equipment to make herb-liversausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Food processor / Cutter
You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor.
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.
Herb-Liversausage – Step-By-Step Instructions
Follow these steps carefully to make the perfect liversausage.
1. 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).
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 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.
3. Once the meat pieces are cooked and cooled, you can separate the juice from the meat.
4. First, put the liver and herbs through the mincer. Once these have been minced, you can mince the meat. I personally use the fine mincing plate.
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.
5. Optional for a finer herb-liversausage: Then place the spices and the minced mixture in a food processor or cutter.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
6. Mix the mixture until it has a mushy consistency.
7. You can now fill the mixture into jars or casings. Make sure that the mixture is dense and there are no air pockets in the jars. When filling jars, it is best to leave at least a fingertip’s width of space so that the liver sausage can expand during cooking and does not overflow.
8. Now you need to boil the mixture at 80°C (176 °F) for 60 minutes. The time depends on the diameter of the caliber used. This means that if you use caliber 45, you boil the herb-liversausage for about 45 minutes. If you want to use jars, you can boil them at 100°C (212 °F) for 2 hours.
9. Your herb-liversausage is ready. Enjoy the taste.😄
Frequently asked questions about making your own herb-liversausage
How long does your herb liver sausage keep?
In theory, herb- 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 liver sausage in the refrigerator and consume it within a maximum of 10 days.
Can I freeze the herb-liversausage?
Yes, herb liver sausage can be frozen without any problems. However, it should be consumed soon after thawing, as the consistency may change slightly.
How much liver must be in a liver sausage?
Generally speaking, liver sausage contains between 10% and 35% liver, depending on the recipe.
Can I use dried herbs?
Yes, you can. However, fresh herbs have a more intense flavor and provide a fresh aroma. If you use dried herbs, use about a third of the amount, as they are more concentrated.