Make poultry liverwurst yourself – mild, fine & super tasty
- Type
- Pre-cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
In this post I show you how you can make poultry liverwurst yourself. With a moderate effort you achieve a super tasty result.
The poultry liverwurst is perfect for a snack plate. Pairs nicely with pickles and a good crusty farmhouse bread.
The good thing about a homemade poultry liverwurst is that you can decide yourself which fat you use. Whether it’s pork fat or 100% poultry. You can make them the way you like them.
I also have other liverwurst recipes already. You can find my classic liverwurst, my veal liverwurst and my pfälzer liverwurst.
I fill my poultry liverwurst in jars. But you can also use natural casings or cans. Depending on what you prefer.
Here you can find the complete poultry liverwurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Poultry liverwurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams |
|---|---|
| poultry meat (e.g. chicken breast, turkey breast, etc.) | 450 g |
| chicken liver | 250 g |
| poultry fat (e.g. turkey fat or chicken fat/skin) | 200 g |
| cream | 100 g |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| onion | 50 g |
| salt | 15.5 g |
| Cure #1 | 2.5 g |
| black pepper | 2 g |
| white pepper | 1 g |
| mace | 1 g |
| allspice | 0.5 g |
| cardamom | 0.3 g |
An excellent way to achieve the lean to fat ratio is to use chicken wings. In addition to 50% bone, these also have about the required amount of fat/skin and meat. So to get the necessary 550g of meat & fat you can simply take 1,100g of chicken wings and start at step 2.
The equipment to make Poultry liverwurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Spice grinder / mortar
To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend grinding them yourself.
Natural casing or jars
You can fill the poultry liverwurst into natural casings or jars.
Make Poultry liverwurst – Step-By-Step Instructions
Depending on what kind of meat & fat you start with, you need to cut them into pieces first.
Put the pieces of meat in a sealable plastic bag or vacuum seal them.
Note: If you vacuum seal the meat pieces / put them in a plastic bag, you won’t lose any liquid into the water and you won’t need any cooking stock for the sausage afterwards, as all the liquid will stay in the vacuum bag with the fat and liquid that comes out. (If you want to cook your meat without plastic, I’ll explain how it works and what to look for in the next step).
Now put the bag in the tempered water or in the sous vide cooker and cook the meat at 78 degrees (172.4 °F) for 50 – 60 minutes.
Without a sous vide stick, you must weigh the meat once before cooking. Then weigh the meat again after cooking and note how much liquid the meat has lost. Add this missing liquid later. You can use the broth water in which you cooked your meat.
Grind the spices finely.
Once the meat pieces are cooked, you can separate the juice and the meat.
Remove the meat from the bones.
First grind the liver and the onion. Then the meat with the skin. I use the small perforated disc (3mm).
Add the spices and the cream to the mixture and mix everything well.
Your poultry liverwurst mass is ready, if you want to have a coarse poultry liverwurst. If you want it finer, you can still put it in a food processor or use a hand blender.
You can now fill it into jars or casings. Make sure that the mixture is tight and without air holes in the jars.
Now you just have to cook the poultry liverwurst. I scald it in the natural casings at 80 °C (176 °F) for about 45 minutes. If you use jars, it will take 2 hours at 100 °C (212 °F).
Your poultry liverwurst is ready 😄. Enjoy it.
Frequently asked questions
What is poultry liverwurst?
What is poultry liverwurst?
A cooked liver sausage built on poultry instead of pork. The meat and the fat are cooked first, then ground together with raw chicken liver and onion, seasoned, mixed with cream and filled into jars or natural casings before being cooked a second time. How coarse or fine it ends up is your decision at step 9.
Which poultry fat you use is open. Turkey fat, chicken fat or the skin all work, and there is nothing stopping you using pork fat instead if that is what you have. That choice is the main reason to make this one yourself. There is also a shortcut in the note under the ingredient list: chicken wings are about half bone and carry roughly the meat and fat you need, so you can start from wings at step 2 instead.
How long is the shelf life of the poultry liverwurst ?
How long is the shelf life of the poultry liverwurst ?
Keep the jars or cans in the fridge and use the liverwurst within 2–3 weeks.
When opening, look, smell and taste! If you use a casing, you should store the liverwurst in the refrigerator after scalding and consume it within a maximum of 7 days.
excelente as receitas obrigado
Hi there. How do you cook it in the jars? Like a boiling water bath with canning jars? Thank you. My Mom will be so happy! 🙂