Homemade Liver Sausage
Delight your taste buds with the rich, savory flavor of Homemade Liver Sausage, a traditional delicacy crafted with fresh pork liver, creamy pork fat, and a perfect blend of aromatic spices like allspice, nutmeg, and white pepper. This recipe combines simple ingredients with classic cooking techniques, including sautéing onions and garlic in butter for a flavorful base and blending the mixture to achieve a smooth, velvety texture. Enhanced with a dash of cream for added richness, this liver sausage is perfect served chilled as a spread on crusty bread, crackers, or alongside tangy pickles. Ready in under an hour and easily customizable to your taste, this elegant charcuterie item will elevate your appetizer game while embracing the charm of Old-World recipes.
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Recipe Information
Ingredients
- 500 grams pork liver
- 300 grams pork fat (or back fat)
- 1 piece onion, finely chopped
- 30 grams butter
- 2 pieces garlic cloves, minced
- 1 teaspoon allspice
- 1 teaspoon ground white pepper
- 0.5 teaspoon nutmeg, freshly grated
- 2 teaspoons salt
- 100 milliliters cream
- 3 pieces ice cubes
Instructions
Prepare the liver by rinsing it thoroughly under cold water. Trim away any connective tissue or veins, then cut into small chunks.
Cut the pork fat into small pieces. If using back fat, ensure it is trimmed clean of any tiny bones.
In a large pan, melt the butter over medium heat. Sauté the finely chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Add the pork liver and pork fat to the pan, cooking until the liver is browned on the outside but still slightly pink in the center, about 8-10 minutes. Stir regularly to ensure even cooking.
Remove the pan from the heat and allow the mixture to cool slightly.
In a food processor, combine the cooked liver and fat mixture, along with any collected juices from the pan.
Add the allspice, ground white pepper, nutmeg, salt, and cream. Blend until smooth and creamy. If the mixture becomes too thick, add the ice cubes one at a time while blending until the desired consistency is achieved.
Taste the mixture and adjust seasoning if necessary.
Transfer the liver sausage into airtight containers or ramekins, smoothing the surface with a spatula.
Let the sausage cool completely before covering it tightly with plastic wrap or lids. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Serve the liver sausage chilled as a spread on bread, crackers, or with pickles.
Nutrition Facts
Calories |
3944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.8 g | 459% | |
| Saturated Fat | 145.8 g | 729% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1896 mg | 632% | |
| Sodium | 5329 mg | 232% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.1 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 230 mg | 18% | |
| Iron | 116.2 mg | 646% | |
| Potassium | 2278 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
