Homemade Liver & Pork Shoulder Sausages

Homemade liver and pork shoulder sausages bring the taste of tradition to your kitchen without using processed products. This recipe combines liver and pork shoulder with carefully selected spices for the perfect flavor, then prepares them in traditional casings for authentic texture and taste. It is a clear, accessible method, ideal for those who appreciate the flavor of homemade dishes, but also the safety of quality ingredients. Do you like liver sausage, but don’t trust store-bought products? I suggest you make this sausage at home, in your own kitchen.

• Cool the pork, liver, and bacon in the freezer for 35 minutes. Peel 1 head of garlic and finely chop the cloves.
• Mince the pork meat and lard in a meat mince machine using the coarse mincing attachment. Cut the liver into 5-7 mm pieces, place in a large bowl and add the pork meat and bacon, all the spices and finely chopped garlic. Mix the minced meat for 5 minutes and place in the freezer for 30 minutes.
• Soak the intestines in warm water for 10 minutes, blow gently, and tie one end with kitchen string.
• Using a meat mincer, fill the intestines well with minced meat, tying them with string every 50 cm. Prick the sausages evenly over the entire surface with a needle (make pricks about 3 cm apart) and place them in baking tins, cover them with aluminum foil, then with an upside-down plate, and distribute a weight of about 1 kg evenly over each tin. Leave the sausages to stand for about 1 hour at room temperature, then place them in the refrigerator overnight.
• The next day, preheat the oven to 90 °C. Remove the molds from the refrigerator, pour hot (but not boiling) water into each one so that the sausages are completely covered. Place the sausages in the oven for 30 minutes.
• After half an hour, remove the molds, drain them, and place the thinly sliced bacon between the sausages and along the edges of the molds. Spread the rest of the bacon on top. Preheat the oven to 170°C and place the sausage molds in the oven for half an hour.
• Cut off the remaining garlic heads with a sharp knife. Place the garlic heads (whole or broken into several pieces) in the sausage molds and bake them in the oven for about 30 minutes.

• The most delicious liver sausage is ready! Serve the finished sausage hot or cold with French fries on the side.