Homemade Liver Sausage

If till this time you have eaten only supermarket liver sausages, then you should give this recipe a try. This liver sausage has a smooth and tender consistency like pâté.

First of all a good homemade sausage is the right balance between the ingredients such as meat and fat, salt and pepper, spices and herbs. Following the instructions you will get yummy liver sausages.

We’ll mince liver, combine it with onion and salo, season the ingredients, pack them into casings, boil, and voilà – mouthwatering sausages are waiting for you.


  • 3 eggs
  • 1 tsp salt
  • 2 bulb onions
  • 6 tbsp semolina
  • 200 g (7 oz) salo
  • 1 kg (2,2 lb) liver
  • 1/2 tsp black ground pepper
  • pork casings, washed and dried


Wash liver carefully and dice it. Peel bulb onions and chop them. Combine the liver and onion. Mince the mass. Cut salo finely and add it to the mass. Then stir in 2 eggs. Add semolina, salt, and black ground pepper. Mix the ingredients thoroughly.

Put the prepared mass into the casings, tying them up from both sides with the help of threads.

Cook the sausages in boiling water for 45-50 minutes turning them over from time to time in order to let the sausages thoroughly cook. Serve the sausages cooled.

Enjoy your meal!

Do you have a favorite recipe of Ukrainian liver sausage? If so, please let us know in the comments below or write us an e-mail.