Homemade Liver Sausage
Tasty, natural, quick, and made from simple ingredients! Homemade liver sausage is a delicacy whose quality you can be completely sure of. It is made very easily from ordinary ingredients, and you do not even need any special equipment.
Updated : 18 March, 2026
Easy
About 1 hour.
Ingredients
250 grams
Liver
1
Onions
1
Eggs
2 tablespoon
Semolina
50 milliliters
Milk
50 grams
Fatback
to taste
Salt
to taste
Ground black pepper
1
Garlic
1 tablespoon
Vegetable oil
2 grams
Intestines
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make homemade liver sausage? Prepare all the necessary ingredients.
Step 2
Rinse the natural casing inside and out to remove the salt, then soak it in warm water. Depending on the type of casing and how it was processed, the soaking time may vary. So follow the instructions that came with it.
Step 3
Wash and dry the liver, remove the veins and membrane. Cut it into pieces and place it in a blender bowl. You can use any kind of liver for the sausage, but chicken liver makes it much more tender.
Step 4
Peel the onion and chop it finely. Pour vegetable oil into a frying pan and heat it. Add the chopped onion to the pan and sauté over medium heat for 7-10 minutes until soft. Let it cool slightly and add it to the liver in the blender bowl. You can use not only yellow onion, but white onion or shallot will also work very well.
Step 5
Blend everything until smooth so the sausage turns out tender.
Step 6
Break the egg into a bowl and only then add it to the liver mixture. This is done to make sure it is fresh, because if a spoiled egg is cracked directly into the liver, everything would have to be thrown away.
Step 7
Cut the pork fat into small cubes and add it to the mixture. To make the fat easier to cut, put it into the freezer for a while and let it firm up slightly. When it is firm, it cuts easily.
Step 8
Add the semolina. Fine semolina works best. With it, the sausage turns out more tender and uniform.
Step 9
Pour in the milk. The milk can be of any fat content, the main thing is that it is fresh and natural.
Step 10
Add salt, black pepper, and garlic grated on a fine grater to the bowl with the liver mixture. Mix everything very well. Of course, you can add other spices too, but they should not overpower the natural flavor of the liver. Let the mixture stand for 10-15 minutes so the semolina can swell. Meanwhile, preheat the oven to 180°C (350°F).
Step 11
Tie one end of the prepared casing into a knot and tighten it well.
Step 12
You can fill the casing using a meat grinder with a special attachment. But not everyone has one, so you can do it very simply. Take an ordinary plastic bottle and cut off the top. Remove the cap and pull the other end of the casing over the neck of the bottle.
Step 13
Now spoon the liver mixture into the improvised funnel. It is quite liquid, so it flows inside easily.
Step 14
Fill the entire length with the mixture and tie the second end. Do not try to stuff it too tightly, otherwise the sausage will burst during cooking. Though that will not make it worse.
Step 15
Keep making sausages until all the liver mixture is used up. I got two sausage rings.
Step 16
Line a baking sheet with baking paper and grease it with vegetable oil. Place the liver sausage on top and brush it with oil as well.
Step 17
Place the baking sheet into the hot oven and bake for 30-35 minutes. Remove the sausage from the oven and let it cool.
Step 18
Slice the liver sausage and serve.
Step 19
Enjoy your meal.
Author note
Share the recipe
