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
- 50 % lean pork (500 g)
- 25 % pork back fat (250 g)
- 25 % pork liver (250 g)
Spices per KG mass
- 17.5 g salt
- 2.5 g Cure #1
- 4 g marjoram
- 2.5 g black pepper
- 1 g mace
- 0.5 g ginger
- 40 g raw onion
The equipment to make Leberrolle
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.
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 Leberrolle – Step-By-Step Instructions
1. Cut the meat, liver and fat into pieces suitable for mincing. You can adjust the size depending on how big your meat grinder is.
2. Let the meat freeze for about 1 hour in the freezer.
3. 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!
4. Put the meat together with the spices in a bowl.
5. 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.
6. Now fill the sausage meat. You can use artificial casings or jars for this purpose.
7. Tie the end with kitchen twine.
8. 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.
9. Your Leberrolle is ready😄. Enjoy it.
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, it can be kept for several months.