Leberrolle (liverroll) – Delicious, sliceable liver sausage
- Type
- Pre-cooked sausage
- Level
- Easy
- Rating
- Rate this recipe
In this post I’ll show you how to make a liver roll yourself. It is super easy and quick to make.
The liver roll is a boiled sausage and a nice alternative to liver sausage. It is sliceable and has a nice liver and marjoram note.
Here you can find the complete liverroll recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Leberrolle – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| lean pork | 500 g | 50 % |
| pork back fat | 250 g | 25 % |
| pork liver | 250 g | 25 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| raw onion | 40 g |
| salt | 17.5 g |
| marjoram | 4 g |
| Cure #1 | 2.5 g |
| black pepper | 2.5 g |
| mace | 1 g |
| ginger | 0.5 g |
The equipment to make Leberrolle
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.
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 Leberrolle – Step-By-Step Instructions
Cut the meat, liver and fat into pieces suitable for mincing. You can adjust the size depending on how big your meat grinder is.
Let the meat freeze for about 1 hour in the freezer.
Now you can grind the frozen meat, fat, liver and onion. Depending on how coarse or fine you want your liverroll, you can use different perforated discs here. To be honest, this is a matter of taste. I personally use the smallest perforated disc and grind the mass 1 – 2 times. But as I said … it must taste good!
Put the meat together with the spices in a bowl.
Mix the ingredients. You can do this by hand or with a hand mixer. Make sure that you mix the sausage meat for 4-5 minutes, so that it gets a good binding.
Now fill the sausage meat. You can use artificial casings or jars for this purpose.
Tie the end with kitchen twine.
Scald the artificial casings at 80 °C (176 °F) for 1 minute per millimeter. I use caliber 60 here, which means I scald my liver roll for 60 minutes. Have you filled the mass into jars: Boil them at 100 °C (212 °F) for about 2 hours.
Your Leberrolle is ready😄. Enjoy it.
Frequently asked questions
How long is the shelf life of the Leberrolle ?
How long is the shelf life of the Leberrolle ?
The Liverroll can be kept in the refrigerator for approx. 4 – 5 days when cut. In one piece it can be kept refrigerated for about 14 days. Cooked in jars, keep it in the fridge and use it within 2–3 weeks.
