Venison Liverwurst

Next time you have the opportunity to field dress a deer, consider saving the liver to make liverwurst!  It tastes great on a whole grain cracker with a bit of mustard or in a sandwich.

Venison Liverwurst

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2 lbs. fresh deer liver, diced into 1” cubes
3 lbs. pork shoulder, diced into 1” cubes
1 medium yellow or Vidalia onion, grated
2 Tbsp. kosher salt
2 tsp. fresh ground black pepper
1 tsp. dried sage
1 tsp. dried marjoram
½ tsp. dried thyme
1 tsp. allspice


Soak the venison liver in milk for about 30 minutes.  Rinse the liver and pat dry. (optional step)

Combine all ingredients and grind through the fine plate of a meat grinder.  Use your hands and mix the meat to make sure the seasonings are evenly distributed.

Chill mixture for about 30 minutes to an hour until chilled through.  Then grind the mixture through the fine plate of a meat grinder again.

Stuff the meat mixture into a large, about 2-3”, natural pork casings or comparable collagen casings.

Simmer (poach) the stuffed sausage in water that is 170-degree or just below the boiling point until the internal temperature of the liverwurst sausage reaches 160 degrees Fahrenheit.

Once the liverwurst has finished cooking, remove it from the water and cool it to room temperature before packaging it.  The liverwurst will keep in the refrigerator for a week and also freezes nicely for longer storage.

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