Rustic Game Liver Sausage
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Cook Time
5 h 30 min
Servings
20
Difficulty
Hard
Prep Time
30 Min
Description
This game liver sausage is a hearty highlight, especially in the cold season. I always make it for Christmas and New Year's Eve because it goes perfectly with fresh bread and a good glass of wine. The combination of red deer liver, wild boar bacon and red deer venison makes it particularly tasty. The smoking gives the sausage an additional smoky note. The preparation is a bit more complex, but the result is worth every effort! A hearty treat for lovers of game specialties.
Ingredients (8 ingredients)
-
3000 Gramm Liver from red deer
-
3000 Gramm Bacon from wild boar
-
3000 Gramm Venison from red deer
-
100 Gramm Chives, fresh or frozen
-
200 Gramm Roasted onions
-
180 Gramm Sea salt
-
1 Packung Spice mixture for liver sausage
-
1 Packung Beef casings, caliber 40/43
Preparation (12 steps)
Prepare bacon and venison
Cut 3000g bacon and 3000g venison from red deer into cubes.
Brew bacon and venison
Brew bacon and venison in 75 degrees Celsius hot water for about 15 to 20 minutes until the meat is no longer raw. Then remove the meat from the water and drain.
Prepare liver
Also cut 3000g liver from red deer into cubes, but do not brew!
Mince meat
Mix the brewed meat with the raw liver and add in portions to the mixing bowl. Chop for 30 sec./speed 8. Push down with the spatula and repeat until everything is finely chopped.
Add spices
Put the chopped meat mixture into a large bowl. Add 180g sea salt, spice mixture for liver sausage (according to the package instructions for 9kg meat), 200g roasted onions and 100g finely chopped chives.
Add broth water and mix
Add about 1500ml to 2000ml of the broth water from the venison and mix the entire mixture thoroughly. If necessary, mix in more broth water until the mixture is creamy.
Prepare casings
Rinse beef casings in warm water, changing the water several times.
Fill sausage
Put the sausage meat into a sausage filler, fill the casing with the desired amount and tie it off directly or close it with a clip.
Let the liver sausage steep
Place the filled liver sausage in 75 degrees Celsius hot, lightly salted water and let it steep for 30 minutes.
Quench liver sausage
Then briefly quench the liver sausage in ice-cold water.
Let liver sausage cool down
The sausage can now be hung up to cool completely and eaten later.
Smoke liver sausage (optional)
For the finishing touch, cold smoke the liver sausage for about 8 hours.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Mustard
- Sulphur dioxide and Sulphites
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