Name: Rustic Game Liver Sausage
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 20 Servings
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 pack Spice mixture for liver sausage; 1 pack Beef casings, calibre 40/43

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 venison from red deer makes it particularly tasty. 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 specialities.

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 pack Spice mixture for liver sausage

1 pack Beef casings, calibre 40/43

Preparation (12 steps)

Prepare bacon and venison

Cut 3000g bacon and 3000g venison from red deer into cubes.

Scald bacon and venison

Scald bacon and venison in 75 degrees Celsius hot water for about 15 to 20 minutes until the meat is no longer raw. Then take the meat out of the water and let it drain.

Prepare liver

Also cut 3000g liver from red deer into cubes, but do not scald!

Mince meat

Thermomix® Setting

30 sec/Speed 8

Mix the scalded meat with the raw liver and put it into the mixing bowl in portions. Shred for 30 sec./speed 8. Push down with the spatula and repeat until everything is finely shredded.

Add spices

Put the shredded 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 and mix

Add about 1500ml to 2000ml of the broth from the venison and mix the entire mixture thoroughly. If necessary, mix in more broth 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 liver sausage steep

Put 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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About this recipe

For me, this rustic game liver sausage is more than just a recipe, it is a reminder of hunting trips with my grandfather. Even as a child, I was allowed to help him prepare the venison, and the smell of smoked sausage hung in the air for days. This sausage is a tribute to these traditions. The basis of this liver sausage is of course the game ingredients. The red deer liver provides the typical, slightly tart taste that is so characteristic of liver sausage. The wild boar bacon brings a pleasant fattiness and spice that makes the whole thing juicy. The red deer venison, i.e. the muscle meat, gives the sausage substance and a strong game taste. The fresh chives and roasted onions add an aromatic depth that perfectly complements the game aroma. The sea salt is of course essential for the shelf life and taste. The ready-made spice mixture for liver sausage is a practical solution to have the typical aromas such as marjoram, pepper and coriander in the right balance. The preparation with the Thermomix® makes the process much easier. The shredding of the meat is quick and even. It is important to put the meat into the mixing bowl in portions to ensure optimal shredding. After shredding, it is important to mix the meat mixture thoroughly with the spices and the broth. Patience is required here so that all the aromas are well distributed. The broth ensures the right consistency of the sausage. There should not be too much and not too little. The mixture should be creamy, but not too liquid. If you like it a little milder, you can replace some of the venison with pork. You can also vary the spices. Some juniper berry or allspice go perfectly with game. For a vegetarian or vegan version, you would of course have to completely dispense with meat and resort to plant-based alternatives such as smoked tofu or mushrooms. Creativity is required here to imitate the typical liver sausage taste. The game liver sausage tastes best fresh on farmhouse bread with some mustard or cranberries. But it is also a great side dish to potato salad or sauerkraut. A glass of strong red wine rounds off the taste experience. The finished liver sausage will keep in the refrigerator for about a week. Smoking extends the shelf life. You can also freeze the sausage to store it for longer. Before eating, it should then be thawed slowly in the refrigerator. The liver sausage can be prepared well. You can prepare it a few days before eating and store it in the refrigerator. Shortly before serving, it should then be briefly warmed up again.