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Homemade liver sausage

Author
Cookinero 1 May 2025
6850
Homemade liver sausage

Offal is a meat by-product: liver, heart, kidneys, etc. They make a delicious sausage that can be cooked at home. To do this, you need to buy the offal itself, pork intestines (the offal mince will be in the intestine), sour cream, and eggs. The cooking method can be different. The sausage can be boiled, baked, or fried.

How to cook Homemade liver sausage

Step 1

Homemade liver sausage

Prepare the sausage base. Mince the boiled liver with onion. Then add the eggs and mix until completely smooth. Add sour cream and salt, mix again.

Step 2

Homemade liver sausage

Form the sausage and bake it in the oven. Using a meat grinder attachment, tamp the mince into the cleaned intestines. Cook the sausages for 40 minutes on low heat, then cool slightly and place in an oven preheated to 160 degrees for 2 hours.

Homemade liver sausage - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pork liver with chicken, beef, or lamb liver, though the flavor and texture may vary slightly. Just ensure it's boiled until fully cooked before mincing.
If intestines aren't available, you can use collagen casings or shape the mixture into patties or a loaf and bake it without casing for a similar flavor.
Properly stored in an airtight container, homemade liver sausage lasts up to 3–4 days in the refrigerator. Ensure it's cooled completely before storing.
For a vegetarian version, try blending cooked lentils or mushrooms with eggs, sour cream, and seasonings. Note that texture and taste will differ from the original.
Reheat slices gently in a skillet over low heat or in the oven at 150°C (300°F) for 10–15 minutes to avoid drying out.
Yes, wrap tightly in plastic or foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Serve with mustard, pickles, rye bread, or mashed potatoes. A fresh salad balances the richness.
Skip the bread or cracker sides; serve with low-carb veggies like roasted Brussels sprouts or cauliflower mash instead.
Yes, press the mixture into a greased loaf pan and bake at 160°C (320°F) for about 1.5 hours or until firm.

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