The Texas BBQ Forum

I love liver sausage. I far as i know its only made when people butcher hogs. They reinder the hog to make liver sausage. My question is does any one have a recipe I could use to make a smaller batch at home. I have everything needed even to boil a larger amout of a longer period of time if needed, and all the stuffing equpimant also. I really love the taste of good liver sausage but I can't hardly find it around my area.

never heard of it unless you're talking about boudain

Check out this post. Looks outstanding to me.

viewtopic.php?f=47&t=20758

For pork liver:

Deejay’s Liverwurst
3 pounds fresh pork liver, cubed
3 pounds lean pork butt, cubed
2 pounds smoked bacon ground
3 small onions, finely diced
7 tablespoons Carnation Non fat dry milk
3 teaspoon freshly fine ground white pepper
4 teaspoons salt, or to taste
6 teaspoons Ruby Red Paprika
3 teaspoon white sugar
1-1/2 teaspoon marjoram
1-1/2 teaspoon ground coriander
3/4 teaspoon mace
3/4 teaspoon allspice
3/4 teaspoon ground cardamom
Pass liver and pork separately through 3/8 inch grinder plate. Mix the
meats together and grind again through a ¼ inch plate or the same
plate. Whichever is your smallest.
Mix the meat by hand and add your onion and
spices a little at a time to blend evenly.
Refrigerate for 1 hour. Grind meats and spices
through your smallest plate twice more chilling
between grinds. It should look a lot like reddish
chocolate pudding.
Stuff mixture into 2-1/2 to 3 inch casings. I use collagen.
Get a large pan of water boiling big enough to submerge sausages. Put
sausages into boiling and simmer for about 3 hours. Be sure to keep
sausages submerged during the whole process.
Drain water from the pot and cover sausages with ice water until cooled.
Dry off sausages with paper towels and refrigerate over night before
eating. At this point I peel off the casings and roll the sausages in plastic
wrap, so I can break off chunks and spread it like thick peanut butter.
The sausages will last for about 10 days but may be frozen.