Homemade Pork Liver and Offal Sausage

Name: Homemade Pork Liver and Offal Sausage
Prep time: 75 min
Cook time: 105 min
Total time: 180 min
Yield: About 2 kg sausage
Cuisine: Eastern European
Ingredients: 500 g pork liver; 500 g pork heart; 500 g pork kidney; 200 g pork fat; 2 whole onions; 1 whole carrot; 3 cloves garlic; 100 g semolina; 2 whole eggs; 2 tsp salt; 1 tsp black pepper; 2 whole bay leaves; 3 m food-safe sausage casing

Cooked pork liver, heart and kidney combine with onion, carrot and pork fat in this old-style sausage.

By Savva LoginovUpdated October 2, 2026

Total 3 hrMakes About 2 kg sausage

Jump to Recipe

Cooked pork liver, heart and kidney combine with onion, carrot and pork fat in this old-style sausage. The source lists a combined organ weight and cooks by minutes alone; here each part is measured, cooked, cooled and ground before stuffing. Keep the filling cold and verify the link centers with a thermometer after a gentle poach. Simmer heart and kidney separately until tender and liver separately until fully cooked; cool promptly. Grind cooked organs and fat; soften chopped onion and carrot in a pan. Mix with minced garlic, semolina, eggs, salt and pepper; keep cold. Fill food-safe casings loosely and tie into short links. Cook gently below a full boil until the center reaches at least 71°C (160°F); chill promptly.

How to tell when it is ready

Cook gently below a full boil until the center reaches at least 71°C (160°F); chill promptly.

Tips

Simmer heart and kidney separately until tender and liver separately until fully cooked; cool promptly
Grind cooked organs and fat; soften chopped onion and carrot in a pan
Mix with minced garlic, semolina, eggs, salt and pepper; keep cold
Fill food-safe casings loosely and tie into short links

Troubleshooting

If the mixture looks too dry, check the stated heat and cooking time before adding liquid.
If it tastes flat, taste the completed dish and adjust seasoning in small amounts.

Substitutions

Use a comparable variety of the main fresh ingredient where appropriate.
Use the listed ingredients for the tested proportions when a reliable replacement is uncertain.

Variations

Adjust seasoning mildly to your taste while retaining the measured base.
Serve with a suitable seasonal vegetable or fruit on the side.

Serving suggestions

Serve homemade liver and pork offal sausage as described while its texture is at its best.
Divide the measured batch into About 2 kg sausage.
Offer small portions and let guests add accompaniments to taste.
Keep any extra servings according to the storage guidance.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate within 2 hours and eat within 3 to 4 days, or freeze.

Food safety

Prevent cross-contamination from raw organs and verify stuffed pork links reach 71°C (160°F).

Frequently asked questions

What signals that homemade liver and pork offal sausage is ready?

Cook gently below a full boil until the center reaches at least 71°C (160°F); chill promptly.

How should I store homemade liver and pork offal sausage?

Refrigerate within 2 hours and eat within 3 to 4 days, or freeze.

Serve homemade liver and pork offal sausage with the suggested accompaniments and refrigerate leftovers as directed.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Homemade Pork Liver and Offal Sausage