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Homemade Venison Liverwurst

Venison Liverwurst

It's always good to know more than one way to prepare a certain type of meat. Fried liver is good, but so is homemade liverwurst!

Course Sandwiches
Cuisine American
Keyword deer liver, liverwurst
Prep Time 1 hour
Cook Time 1 hour
Servings 10
Calories 1 kcal
Author Don Oldfield


  • 1 lb deer liver diced
  • 1.5 lb ground pork
  • 1 small onion grated
  • 1 tbsp kosher salt
  • 1 tsp ground black pepper
  • 1/2 tsp ground oregano
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp allspice


  1. Put all ingredients in a bowl and mix.

  2. Run mixture through the grinder on a fine blade.

  3. Chill mixture for 30 minutes.

  4. Take 1/3 to 1/2 of the mixture and food process it till it's creamy. Repeat till the rest is processed.

  5. Stuff mixture into 2.5 inch casings and tie casing off.

  6. Poach in simmering water till the internal temperature reaches 160°.

  7. Rinse under cool water and set aside to cool to room temperature.

  8. Cut into your preferred lengths and freeze what you aren't going to eat in the next few days.