Liverwurst/Liver Sausage. How To Make Liver Sausage.

How To Make Liver Sausage/Liverwurst. The complete process from start to finish, using an old recipe from the 1930`s.

[@nacholibre1962]

I once made live pate, using the liver of a moose I shot. The liver was huge, probabaly 15 pounds. My buddy and I ground up several pounds of bacon, then added lots of black pepper, some salt, quite a bit of sage, and a good shot of cognac. We put it into small four ounce pots and put them into the pressure cooker and cooked them for an hour or so. We were still eating thats tuff two years later. It kept unrefigerated no problem (had to be in the fidge after opening of course). It was devine!

[@1mmortal1349]

My mom used to pan fry liver sausage and blood sausage quite often when i was younger. She usually served it with mashed potatoes and sauerkraut. We come from the middle rhine area in germany. This video reminded me so much of that, thank you for doing this! I am so going to request that for the next family get together!

[@massimoserra4787]

In Germany normally spread on dark bread with some mustard, delicious. Try a little bit of marjoram in the mix, works really fine Scott ;)

[@hootenanny58]

Das ist gutes Essen !

[@GrizzAxxemann]

I was gonna say... But these Englishmen are a bit strange frying it.

[@h.rgigaxenomorph9883]

Oh ja ,Leberwurst ist lecker ob grob oder fein mit Senf.Greetings from Germany (Niedersachsen) scotty 😀

[@_J.F_]

I presume that you do not normally fry the leberwurst? Once it has been slow cooked in water it should just be cooled, allowed to bloom in the fridge, and then eaten as you say, spread on rye bread or maybe crackers if you prefer.....and gherkins of course.

[@GrizzAxxemann]

@@_J.F_ I've always done it spread on rye bread with some cracked pepper on top. My Oma thought it was the weirdest thing, pepper on leberwurst, but I like black pepper on EVERYTHING. Even on Strawberries.

[@markh2446]

In holland its called leverworst , we eat it cold on bread or as is , never seen anybody heat is up before 😂 , its also nice with some mustard

[@really0001]

very good on warm toast with butter and mustard. Also very partial to liver sausage and coleslaw sandwiches. Used to eat it all the time growing up in the UK.

[@austin2842]

This sounds fantastic. I love liver sausage and I like the historic link and use of humble ingredients.

[@antoniomedina7175]

In Germany you would not fry it but smear it on black bread and top it with pickled gherkins 👍

[@steffenfelger3606]

i don#t know where you#re living in germany, but in the south we also fry it in lard, together with cooked potatoes/Bratkartoffeln/Brägala, add some sauerkraut heated with juniper and caraway, add some pickled gherkins and onions. The same with Blutwurst or greaves sausage, sometimes different sausages at the same time. not very healthy, but woooowww .... sometimes you have to sin.

[@frauleintrude6347]

In Germany we don't put any rusk or other breadcrumbs into the sausage meat for Leberwurst. Leberwurst is made from fatty pork meat (for example belly, head and other cheap cuts) and liver. Cured meat and onions have to be precooked, except the liver, spices are more complex: mace, cardamom, marjoram, honey, pepper.. It is more like a paté, wether the texture is extra fine or rough depends on the region. Some sausages are smoked after the finishing process which is simmering at 80 C. I think he could fry it easily because it is more like a meat patty mix. If you try to fry common Leberwurst you will end up with a very oily odd looking mash (delicious in it's own way with lots of caramelized onions).

[@steffenfelger3606]

@@frauleintrude6347 This odd looking mash tastes awesome - you wouldn't believe if you hadn't tried it.

[@jaybee6505]

I will be doing all these cooking tips in my house.

[@michaelpthompson]

You know what they used to say about the binder. It's hard to make both ends meat.

[@cjjulian42]

I love liver sausage ... always have and have been fed it since I was a small child. Love it cold right out of the skin with some salt and TONS of pepper, or sometimes with a dollop of cream cheese. When i ate bread, I used to have liver sausage and tomato sandwiches only with salt and peppet

[@seannicholas363]

I made this last weekend. I agree with using less rusk, I used about half of what Scott originally had and they were great. I only had hog casings and used calf liver, smoked bacon and some pork fat. Seasoning was mace, white pepper, pink salt and a mini-pinch of Tongmaster chipotle. I also put two bulbs of fresh garlic in it. Fantastic recipe, thanks Scott.

[@kingharryannis]

Torturous to watch the sausages cooked ,sliced ,fried ,eaten . Looks delicious.

[@beebob1279]

It sounds close to what I ate as a kid called liver pudding. As kids we called it elephant bologne and it was fantastic. Mom would fry it up and put it on toast. I don't see it anymore. But if I did I'd buy it on the spot.

[@macartancaughey9993]

Hi Scott haven't had liver in 25 years we use to fried liver strips wrapped with bacon with onions and mushrooms now i know what i am going to have for my dinner tomorrow. You need wooden tooth picks to pin the bacon to the liver

[@alberthall8148]

LIVER, BACON and ONION CASSEROLE in endless combinations and seasonings used to be a family staplewhen we killed out ow pigs - My uncle Mac even used to eat RAW and still FRESH PIGS liver and sliced onion straight from the pig! Fresh Raw PIGS liver was once recommended for VITAMIN A deficiency disease.

[@diesel_dawg]

Ordinary Brits: "Liverwurst" Scott: "LiverBEST"

[@kurzhaarguy]

Beautiful. I'm German-American, if that is such a thing. My dad's family came over on a boat. This was regular, and celebrated, fare every Fall. After slaughtering hogs came Weisswurst, Leberwurst, and Blutwurst. If we had fresh deer killed, livers would be mixed with pork belly and fat for more Leberwurst. Ours were put up ring style. They were either eaten cold or broiled to get the casing crispy then served with parsley-butter potatoes. Your next work should be an old-world charcuterie book.

[@headshunter]

I learned to make sausages thanks to you, liver sausage takes me back to my childhood, Mum used to buy it regularly because it was cheap, Bath Chap and Haslet. Definitely going to have a go at this. Thanks as always mate, love your channel , greetings from Shrewsbury.

[@cassiendecabral2690]

I used to have liver sausage at school. Loved it. Hard to find now so I will try and make. Thank you. Looks great.

[@chefcabbage]

If you substitute cooked white rice for the rusk and add a lot of green onions, you'd almost have some Cajun boudin. Close enough to actually call it "boudin". I think you'd dig it.

[@georgethomas9436]

Hello Mr. Scott . I really love liverwurst. Now this with bacon and seasoning into a cookable sausage form is a thing of beauty. Thanks for sharing. From Oklahoma USA.

[@riddimchef1]

Great to see someone using their hands and not machines 👍🏾

[@TheWirksworthGunroom]

I once made (with considerable assistance from my mate Pete!) a "poffadder". This is a South African sausage named for its resemblance to the snake of that name. This was done in my case with a Red Deer as opposed to an antelope as there tends not to be much plains game in Derbyshire. For the casing, the fatty lower intestine is used, this is quite large in diameter. I just recovered this fresh and we cleaned it. Most of the mixture is liver and suet from the animal. Some recipes add kidney and other offal. Quite a bit of sage went in but I can't recall if we used much rusk or any even. Otherwise, it was simmered for a good while and then sliced when cold. Good stuff, give it a go. plenty of recipes online now, not back then!

[@FromSaultoPaul]

Sound YUMMY.

[@michaelogden5958]

Spatula for turning sausage rounds? We don't need no stinkin' spatula!!! 🙂 Great video!

[@swisschickie9270]

Oooohhh yumm. Fond childhood memories....my Mom used to buy the coarse ones ....when they were cooked and she cut them open, the meat would 'spill' onto the plate. She served them with potatoes and a salad on the side. And my Dad liked the spreadable liverwurst on a slice of crusty bread.

[@justineadebisi8225]

Hearing time talk about the old days working in a butcher shop as a young lad only being able to practice with cheaper cuts like liver when you first started as not to waste the expensive cuts made me miss the old days for myself just starting out as a butchers apprentice as a young lad myself

[@spacehead74]

I'm very surprised that the coleman's mustard never made an appearance.

[@Bazerkly]

Nice to see the cayenne pepper!!!

[@josephscaramuzzino4366]

Panama Red chef John would be proud

[@chrisis9030]

@@imk33s An excellent combination!

[@edwardshields6691]

I don't think Coleman's is good enough for this. Try Irish strong mustard. Lakeshore, from Ireland, is my favorite brand. And yes, we can get it here in America.

[@cody8754]

Is this different than braunschweiger? I don’t believe they have the same ingredients

[@NickFoxer]

Dude this is awesome. Liver is WHERE IT'S ATTTT.

[@caffienatedtactician]

I actually laughed when I saw the post-grinder liver! It looks like raspberry jam😂 I definitely wasn't expecting it to be that loose. Sausage looks great! Can't wait to be able to buy a grinder and start making some of the really cool stuff from your videos.

[@alfbittner6489]

This is one of my favorite things to eat, I"ve always spread liverwurst on toasted rye, watching this being made then fried, I'm going to give it a try. Good show old chap.

[@stevenrisso5535]

From the scross the Great Pond, greetings from Maryland. I enjoy your channel, mostly ones using the offal. Continued success

[@coreyhunt2822]

I have made sausage using this recipe with some substitutes. Nutmeg for mace, black pepper for white pepper, oatmeal for rusk and pork casings instead of beef casing. I also added 1/2 teaspoon of cayenne.. It turned out great. My family enjoys it, even my wife the liver hater.

[@ronaldpetersen255]

Kudos Scott, I looove liver wurst, now I can make my own with Moose liver!!!! Thanks again👍

[@edwardshields6691]

Hi Ronald, am a great fan of liverwurst also, and the idea of making it with moose liver sounds fantastic! Where are you located to have access to moose liver? You must be in the northern part of the North American continent. Because it's the only place the earth has moose. It's a little difficult to find moose liver here in Quincy, Massachusetts, a large suburb on the coast, 8 miles southeast of Boston. I used to take liverwurst sandwiches to my Catholic grammar school in Cambridge, MA for lunch, and the other children would make fun of me. This I believe is the first recorded case of culinary bullying! 😸

[@ronaldpetersen255]

Hi Edward, I live in Wasilla, Alaska and hunt Moose and Caribou every fall. Food bullies!! I know what your talking about, most people turn up that nose’s when they find out my sandwich is liver wurst, that means I never have to share except with my kiddos, they love it!! Maybe you can find someone lucky enough to draw a Maine Moose tag and have them gift it to you? They’re huge in the 25lb to 30lb Range!!

[@michaelstorto8658]

Love your recipes, technics, all just wonderful

[@deb3834]

I love a liverwurst sandwich. Not much on mustard, I use mayonaise, Duke's. I'm a southern girl. VA Beach, VA. East Coast, USA. Thanks Scott, never knew how it was made.

[@guirguisyoussef5422]

Oh yes really fantastic way and so delicious too -- amazing video thanks for sharing my dear friend -- greetings

[@americanrebel413]

AWESOME! Thank you for sharing this.

[@canaan_perry]

Yes. Great with rye bread and some pickles.

[@grahamstubbs4962]

Get those onions in the fridge for 30 minutes before chopping. It inactivates the enzymes that make those sulphurous compounds that make you tear-up.

[@nancydaly5414]

Absolutely right. I got so tired of my eyes burning and watering. You can also stick them in the freezer but you need to be careful with that so you don't freeze them

[@vmitchinson]

I never tear up cutting onions. I always though it was because I keep my knives razor sharp. Now your comment about cold onions sheads new light on no tears.

[@bradhellman5006]

I can remember as a child, Mother buying liverwurst. It came in a tin can. She would spread it on bread, top it with a slice of raw onion. It was actually very tasty, but it's been decades since I've had any. I remember something similar that also came in a tin can, called "potted meat" no idea what was in it, I doubt there was much actual meat though, lol. Also remember something called Vienna Sausages in a little tin can. I have a smoker now, thinking about branching out into charcuterie, thanks for the great videos!

[@czeshirecat6278]

Uk. For years, Im 66 now, we could buy a firm liver sausage that we could slice and fry, similar to black pudding. Can't find it nowadays 😪 Yours look awesome

[@nacholibre1962]

I saw saveloys on that page. I can smell them now after all these years. Awesome!

[@Your.Uncle.AngMoh]

Lovely, Scott. Need to do a bit of catch-up on your videos. Instead of a fry-up, you could boil and mash some spuds and some carrots and then mix the two together. Pan fry some thin cut bacon until it goes crisp then fry your liver sausage in the bacon grease. Maybe some boiled green cabbage as an extra serving of veg, possibly with a bit of sauerkraut stirred through it. Soft mushy veg, crispy bacon, and your sausages. Fantastic "comfort food" on a cold winter's night.

[@robertglenn936]

That is a fine looking product, and with mustard, oh yes.

[@arcturusbbqsausagemaking2435]

Great job ,That's some beautiful Casings you have there

[@alexeiivanov4734]

Спасибо Скотт

[@FromSaultoPaul]

That is so funny...IT'S ALIVE.... Some alien movie where the sausage eats the maker. LOL. Looks YUMMY.

[@thelert]

Thanks for sharing. I enjoy all of your videos.

[@DominicPannell]

Scott, you should tell people to click the bell symbol next to the subscribe button - that way they'll be notified when you publish a new video. I'm a fan and I know when you've added something!

[@mandh14]

I'd choose liver over steak anyday, pink, tender never tough - the best - a butchers son ♥

[@jgant6841]

Scott, I love liver, liverwurst. Was a meat cutter, breaking beef quarters, making retail cuts and portion control cuts. Will try this recipe shortly, looks great! Love your channel brother!

[@robinjones6999]

Great honesty Scott

[@richardhewer335]

I'm guessing similar taste to irish white pudding... Delicious 😋

[@nigelgregory4777]

Oh, man! I loved getting this in Germany in the nineties, every town /village did the best, and they were all awesome, the basics are the same, the flavour all different, if you want to do more keep the basic recipe and play with the seasoning, it's what Germany has done for a thousand years, so why not a British version 👍👍🇩🇪🇬🇧👏👏 (don't forget the vegans) 😂😂😂

[@RobbsHomemadeLife]

This looks very interesting, but what is the first item you mentioned- rusk?

[@fandog64]

It's like unleavened bread, extra dried out in the oven. Then crumbed. Kind of like bread crumbs. If you look back at Scott's vids, he explains in one of them how to make rusk yourself.

[@mr.mcloremcclure2522]

My sausage stuffer and skins are waiting on my porch from Amazon right now. Im going to try the 'White Pudding' recipe you made. Excited!

[@richardquilatan6576]

My mom usually buyed it in the market with the labelled itself,we do not fry it in the pan.We direct eat with a bread.

[@jerseymoby]

Love your chopping board

[@RebekkaHay]

Hi Scott, there is no rusk in Leberwurst, it’s not a thing. It’s a spread often sold in sausage shape, cuz it’s easy to package and sell it this way, but it’s not a “sausage”.

[@christopherbiegel9553]

I've only ever had the German (well, German-American) version that's a thin sliced cold-cut for sandwiches. I've never thought of frying it but in this smaller sausage form I bet it would be good.

[@tkcenterline1]

Yes sir scott you are the best. You reminded me of my uncles who were old time butchers. I love your videos. Old school for sure. Need conversion to LB, Tablespoons and Teaspoons.

[@MrRShoaf]

As an American, and I usually find the metric system to be a pain in the rear to deal with I prefer it in calculating things like ratios when baking or curing meat.

[@alpcns]

Delicious! Thanks Scott!

[@sablahedning]

im drooling as allways when i watch your vids, thx for awsome content

[@spookybaba]

I used to eat this stuff as a kid, Leberwurst. I can't do the rusk, these days. But, I can think of a few alternatives. Hopefully! Nice job, Scott! You're the best 😊

[@MatttheButcher]

Beautiful preparation Scott, had a mind blowing experience visiting England and all the butcher shops there. Would love to fly back and maybe marry a pork pie while I'm at it! haha

[@jomamasuzan52]

Awesome thanks

[@ravingmad8]

Hi Scott. On the topic of liver sausage, have you ever made braunschweiger? I know there are several varieties, but the kind we have around here is a very soft, spreadable smoked sausage. It has an almost pate like consistency. We spread it on rye toast or crackers. Maybe you could give it a go?

[@jimjordan5630]

A long time since the comment but I love Bruaunsweiger! As I do all liver dishes!

[@garykoch3923]

My grandpa used to make it with lots of pepper to give it heat . Then we fried it and had fried eggs and jelly toast .

[@tylerwesley8344]

Looks delicious

[@Supergasolina]

KZbin in Perfektion, gerne auch wieder! Gruß aus Germany / Pfalz Dutschland 🇩🇪 🇧🇷

[@deannastevens1217]

YUMMM>>> Do you think I can do this with Chicken Liver.?? I donn't have Venison Liver. and maybe a brined fatty chicken or turkey sausage?? I can't eat Red Meats and this looks so delicious. Excellent job. It all looks easy and Delicious.

[@gary2960]

Awesome video scott i live in the us a lot of filks over here would run from that but it looks delish to me great job buddy Rock on bro#!

[@sqike001ton]

my gram used to make a more German style liverwurst and it had alot of binder she said it wasn't so much to stretch as it was to make it more palatable and not explode

[@peterwest7855]

Regarding onions; in the 30's I think they had a far stronger flavour, like sprouts and cabbage/greens. Today all the bitter tastes have been breed out, and sweetness is the supermarkets choice.

[@MoiEilelA]

I’ve just discovered this channel Looking how to make haggis. It’s a masterclass and one day would’ve useful when I tried make these. I love those chicken livers in cans but never had a liver sausage

[@lilith5865]

He has a recipe on traditional haggis

[@dknight4664]

Bro thats excellent!!! I love liverwurst!! YUM YUM YUM YUM!! DELICIOUS!!!!

[@_J.F_]

Ah! What a brilliant treat on a bank holiday Monday! I will definitely be making these in the very near future, and hope that you might continue with more delicious sausage recipes. Was the next in the cook book the good old Saveloy sausage?

[@alanwray4876]

made this today less salt next time but still mighty fine taste scott ;) in the water bath now @ 80c

[@306champion]

Will bread crumbs do as rusk?,,, Would lambs liver do a similar job? Your end result LOOKED great, I'd love to try it.

[@landrover210365]

Savaloys next please Scott!

[@Rabennase3]

Hi Scott, comming from Leberwurst-Land only from watching I could tell your sausage looks way to lean. Adding some bacon fat and maybe a bit sugar would greatly enhance the taste! Great vid, as allways.

[@thendnjedi1388]

I can’t eat chicken or beef liver anymore, I just don’t like the taste but man liverwurst I could eat enough that could kill me lol, really wanna try and make this thanks Scott

[@nickdoro4821]

"Mmmm gooy" lmfao !!😂😂

[@al145]

My mom used to get this from the deli and make sandwiches. Toasted bread with mayo, slices of liverwurst, she might have also put sliced onions on hers, I don't remember.

[@mississippiqueen2u]

❤ from Gulfport, MS United States!!!!! Hello everyone!!!!!!

[@iansimpson9927]

Great!! Proper rustic traditional nosh. When are you posting Saveloys🤩😍🥰??

[@OwlCabin]

Wow! This looks awesome! Have to try it out some time! Have a great day man 👌 cheers 🍻

[@tonybolton9519]

Scott this looks brilliant - but I am surprised you didn’t have a touch of your favourite mustard to go with it. Any reason you didn’t. Keep up the brilliant work Tony

[@thomaslinden7598]

going to give this one a go thanks Scott

[@deannastevens1217]

WOW!!!

[@pinkponyofprey1965]

Looks very nice! Try again with bacon and tomatoes like you said you thought were missing and do the SRP 2019 version?

[@glennwilliamson7911]

What is rusk? I have not heard of it in America. Could it be called something else here? I have been eating store bought liver wurst since I was a kid working at my dad’s sawmill. Can’t wait to try out this recipe. Thank you from South Bend, Indiana.

[@csufjeff]

Yes The new guy always gets the liver to cut. You have gratutated past that. Cheers Jeff

[@mjaydk]

You should try to make some Danish "leverpostej". It's a liver pate og sorts. Very common in Denmark 😉

[@edwardshields6691]

Hey Mads! I discovered leverpostej in Denmark a few years ago. Loved it! Impossible to find here in the Boston area of New England. Publish the recipe!

[@HalfQ]

I really like the sound and looko of them m8. lush.

[@soualidjerbi]

very surprised of the huge amount of rusk. wonderful tutorial as usual though. thx Scott

[@corona2261]

This is normal in the Netherlands. We even put it on our bread.

[@eric99vigne]

True too much rust but I will add 5 cl of Armagnac per kg of meat .Good job👌

[@ktownc936]

What would happen without rusk? It would not bind? Or is he furthering the sasauge with the rusk?

[@Fatoldmxfan]

Hello this might sound like a stupid question but which animal are the livers from ?

[@Ian-iu2tl]

I see you have the Schwartz mace there. That company is originally from Halifax, Nova Scotia and has some interesting history regarding the son/daughter of the founder of the company. They made a variety of stuff including peanut butter and coffee as well. I think it was McCormick's that bought them up.

[@johnblock1911]

Hey, Scott! On this side of the pond, I think of liverwurst as the German style, or braunswiger, as a cold-cut in sammiches... Rye bread, Swiss cheese, with sliced onions, mustard and mayonnaise.....never even thought of frying it off....but are we talking the same style of wurst, here? Have you looked into the kraut product, lad?

[@canufathomit6728]

Forgive my ignorance, but, what is "Rusk"? Is it bread crumbs?