In this article, you will learn how to make your own miso liversausage. It’s easy and super quick to make.
Whether on fresh farmhouse bread, with a crunchy pickled gherkin, or as part of a hearty snack: this miso liver sausage is perfect for any occasion. Its savory umami flavor gives it a particularly rich taste.
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 miso liversausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Miso 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
- 50 g light miso paste
- 50 g scallions
- 15.5 g salt
- 2.5 Cure #1
- 15 g sesame seeds
- 2.5 g black pepper
- 0.5 g ginger
The equipment to make miso liversausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
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.
Miso Liversausage – Step-By-Step Instructions
Follow these steps carefully to make the perfect liversausage.
1. Cut the liver into pieces suitable for the meat grinder and set them aside. Strips or cubes—it’s entirely up to you.
2. Cut the pork and pork jowl into pieces suitable for the meat grinder, then place the meat pieces in a sealable plastic bag or vacuum-seal them.
Important: When you vacuum-seal the meat or place it in a plastic bag, no liquid is lost into the water. You won’t need cooking broth afterward, as all the liquid remains in the bag along with the rendered fat.
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 90 minutes.
Alternative without a sous vide stick: You can also cook the meat directly in the water bath. Weigh the meat before cooking and again afterward. The difference is the lost liquid. You’ll add this back to the mixture later as cooking liquid.
4. Once the meat pieces are fully cooked and cooled, you can separate the juices from the meat.
5. First, mince the liver in a meat grinder. Once it’s been ground, add the meat and green onion and mince everything together once. I personally use the fine mincing plate. If you’d like your miso liver sausage to have a slightly coarser texture, you can of course use the medium plate instead.
Tip: If you want to tone down the liver flavor a bit, you can poach it for about 5 minutes before mincing. This will mellow the intense liver flavor slightly.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
6. Place the minced mixture along with the spices into a food processor.
7. Blend everything until you have a nice, creamy mixture. This is the point at which the miso liver sausage develops its smooth, spreadable texture.
8. Fill the mixture into jars or casings. Make sure the mixture is packed tightly and free of air pockets in the jars. It’s best to leave at least a fingertip’s worth of space so the liver sausage can expand during cooking and doesn’t overflow.
9. Sterilize the jars at 100 °C (212 °F) for 2 hours. If you’ve stuffed the miso liver sausage into casings, the time depends on the diameter of the casing used. For a 45 mm casing, blanch the liver sausage for about 45 minutes at 80 °C (176 °F).
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).
10. Your miso liversausage is ready. Spread generously on a slice of bread, it’s simply heavenly. Enjoy! 😄
Frequently asked questions about making your own miso liversausage
How long does your country style liversausage keep?
In theory, miso 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 type of liver is best for miso liversausage?
Pork liver is usually used because it provides the typical, rich flavor. Veal liver can also be used as an alternative; it has a slightly milder taste.
How much liver should be in a liversausage?
Generally speaking, depending on the recipe, liversausage contains between 10% and 35% liver.
Why is my miso liversausage crumbly?
This may be due to the broth being too hot, not enough fat, or the mixture being too coarse.
Which miso paste works best?
Light miso paste (e.g., shiro miso) is ideal for beginners, as it is mild and well-balanced. Darker miso varieties provide a stronger, more intense flavor and should be used more sparingly.
What does miso liver sausage go best with?
Traditionally served on country bread with pickles, mustard, or onions. The umami flavor pairs particularly well with tangy sides.