Liver sausage

Ten to twenty percent of the liver, by weight, usually is added to other cooked products to make liver sausage. Cook heads, tongues, skins, hearts, and other pieces. Remove from heat when the cuts can be boned. Then scald the livers. If you cut them deeply with a knife they will be sufficiently seared in about 10 minutes.

Grind all the cooked materials moderately fine and add about one- fifth soup by weight, using enough to make the soup mixture soft but not sloppy. Season to taste and mix thoroughly. The following are the standard quantities of seasons for 100 lbs. of the mixture.

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Liver sausage

Make liver sausage from scratch.
4.50 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Liver Sausage
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10
Calories: 71kcal


  • 100 pounds liver or other organ meats/offal
  • 2 pounds salt
  • 4 ounces black pepper
  • 3 ounces sage
  • 1 ounce red pepper
  • 2 ounces allspice


  • Stuff seasoned, well-mixed sausage in beef casing and simmer in water until it floats, and this generally takes about 10 to 30 minutes. After cooking, plunge the sausage into cold water, chill for at least 30 minutes, and hang up to drain. If the meat has cooked too much it will destroy the "live" texture of the finished sausage.


Calories: 71kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 35168mg | Potassium: 314mg | Fiber: 7g | Sugar: 0g | Vitamin A: 685IU | Vitamin C: 8.6mg | Calcium: 250mg | Iron: 4.2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Rick Gillespie

    I am looking for a recipe for a very mild liver sausage. As I remember the color being a light gray. It had a delightful rubbery texture on the palate. the last time I was able to purchase it was in Salida Colorado at Safeway in the late 1970s early 80s. can you help?

  2. Kenneth R Eisman

    I think this recipe is some ingredients (the meats) and some of the preparation (how to make the sausage).

  3. Gary

    Help, I am not following this.
    What type meats?
    How finely ground?
    How much of what liquid?
    Really looking forward to the answers.

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