Homemade Liver Sausage in a Bag
If it is a snack, then let it be both tasty and wholesome. Sausage made with this simple recipe turns out tender, aromatic, and nourishing. Liver preserves its beneficial qualities especially well when cooked this way.
Updated : 02 June, 2026
Easy
More than 1 hour.
Ingredients
400 grams
Liver
1
Onions
4
Garlic
200 grams
Fatback
3
Eggs
10 tablespoon
Wheat flour
1.5 teaspoon
Salt
1 teaspoon
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. Choose the liver yourself: pork, beef, or chicken. Since it has a very short shelf life, be sure to check the expiration date on the package. The pork fat must be fresh and without skin. You can also use pork fat with layers of meat. Use all-purpose flour and large eggs. You will also need 2 plastic bags, though it is better to have a few extra ready, plus plastic wrap and string or kitchen twine.
Step 2
Cut the pork fat into pieces and grind it in a meat grinder using a medium-hole plate. This way the finished sausage will have small pieces of fat in it.
Step 3
Peel and rinse the garlic. Peel the onion, rinse it, and cut it into 4 pieces so it is easier to feed into the meat grinder. Rinse the liver well under running water. If you are using beef or pork liver, cut it into smaller pieces so they fit into the grinder. Without changing the grinding plate, first grind the liver, then the onion and garlic. The onion and garlic will help push the soft ground liver through the grinder.
Step 4
Take a large deep bowl. Transfer the ground pork fat, liver with onion and garlic into it, add salt and pepper, and crack in the eggs. Sift the flour so that no impurities get into the sausage. Add half of the required amount of flour.
Step 5
Mix the sausage mixture thoroughly. Since flour of the same type but from different brands can behave differently, this affects the thickness of the mixture. Therefore, add the remaining flour in small portions until you reach the right consistency. The mixture should be quite liquid, similar to thin yogurt.
Step 6
Move on to shaping the sausage. Take a plastic bag and tie a knot at the bottom end. Carefully transfer the mixture into the bag. I did this with a small ladle. Let the air out of the bag and tie a knot at the other end.
Step 7
Wrap the resulting “candy” shape in plastic wrap or in another bag to strengthen the sausage. Take kitchen twine or a thick thread. It should be made of a material that will not dissolve in boiling water. Tie a knot at one tail end, pull the string lengthwise along the sausage, and tie a knot at the other side. Tighten it several more times lengthwise and crosswise, shaping the sausage.
Step 8
Take a large pot so the sausage can fit freely inside. Place the sausage into the pot, cover it with cold water, and put on the lid. To bring the water to a boil faster, use high heat. As soon as the water boils, reduce the heat to medium and cook for 1 hour.
Step 9
Remove the pot from the heat and drain the water. Carefully, so you do not burn yourself, transfer the sausage to a plate and leave it to cool for at least 2 hours in a cold place. Cut and remove the bags from the cooled sausage.
Author note
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