Homemade liver and rice sausage offers a nostalgic flavor from childhood, elevated with premium ingredients. The tradition of adding grains to liver products is deeply rooted in peasant cooking, where rice or buckwheat (grechka) helped tenderize the texture and balance the rich offal flavor. In this recipe, we use chicken liver for a delicate aroma, while nutmeg and Herbes de Provence transform simple ingredients into a true delicacy. This sausage turns out incredibly soft, juicy, and completely natural, making it a fantastic addition to your family menu.
The finished liver sausage turns out incredibly tender. Serve it as a cold appetizer accompanied by olives and fresh herbs.
Ingredients
- 600 g (21 oz) chicken liver
- 120 g (4.2 oz) white rice
- 40 g (1.4 oz) rice flour
- 100 g (3.5 oz) onion
- 1 tsp dried Herbes de Provence
- 1 garlic clove
- nutmeg
- narrow pork casings
- bay leaf, peppercorns, and root vegetables (for the poaching broth)
- salt to taste
How to Make Homemade Chicken Liver and Rice Sausage
Prep the chicken liver. Trim away any excess fat and bile ducts, then rinse thoroughly under cold water. You can soak the liver in water or milk for about 30 minutes, then rinse again. If using frozen liver, thaw it for a few hours on the bottom shelf of your refrigerator before cooking.
Thoroughly rinse and trim the liver of any ducts before cooking. This guarantees a smooth texture for your sausage.
Pass the prepped chicken liver through a meat grinder fitted with a fine plate. The resulting mixture will be quite liquid, resembling a thick purée rather than traditional ground meat, but this is exactly the texture you want.
Once passed through the grinder, the liver becomes quite liquid. Do not worry, this is the exact consistency needed.
Rinse the white rice under cold water. Combine 120 g (4.2 oz) of rinsed rice with 1 cup of cold water in a saucepan. Bring to a boil, cover with a lid, and cook for 10 minutes. Turn off the heat and let it steam for another 10 minutes. Spread the cooked rice on a board to cool to room temperature, then fold it into the liver mixture.
The cooked rice acts as a binder, giving the liver sausage its classic, comforting texture.
Season the mixture. Stir in the Herbes de Provence and salt to taste. Finely grate the nutmeg and add a generous pinch to the bowl.
Nutmeg and Herbes de Provence create that signature aroma associated with quality homemade liver sausage.
Sprinkle in the rice flour. The rice flour and cooked rice act as excellent binders, completely replacing the need for eggs and ensuring the sausage slices beautifully without crumbling.
Rice flour helps firm up the mixture, ensuring the finished sausage slices neatly without crumbling.
Dice the onion finely. Mince a small garlic clove through a press (optional). Fold both the onion and garlic into the liver mixture.
Diced onion adds extra moisture to the sausage and beautifully enhances the deep flavor of the liver.
Mix everything thoroughly until well combined. Cover and chill in the refrigerator for 30 minutes to 1 hour to let the flavors meld and the mixture firm up slightly.
Allow the well-mixed filling to rest in the refrigerator so the ingredients can fully meld together.
Rinse the narrow pork casings thoroughly under cold water. Carefully thread the rinsed casing onto your sausage stuffer attachment.
Using natural pork casings gives this homemade sausage an authentic, traditional touch.
Tie the end of the casing into a knot or secure it with kitchen twine. Stuff the casing with the liver mixture. There is no need to prick it; simply twist the casing at intervals to form sausages about 30 cm (12 inches) long. You can leave the raw sausages in the fridge for a few hours to mature at this stage.
Stuff the casing moderately, leaving enough room for the mixture to expand during poaching.
Fill a large, wide pot with water and heat it. Season the hot water with salt, and add aromatics like parsley and celery roots, a bay leaf, and peppercorns. Gently lower the sausages into the pot. Bring to a gentle boil and cook for 5 minutes. Pour in a splash of cold water or lower the heat so the temperature drops to 90°C (195°F), and poach for 40 minutes. Do not let the water boil rapidly, or the casings will burst. You can briefly bring it back to a boil for about 4 minutes at the very end, then carefully remove the sausages and let them cool.
Poach the sausage over low heat to ensure the casing remains intact and holds all the flavorful juices.
Transfer the cooked and cooled liver sausage to the refrigerator. It will set perfectly overnight and be ready to enjoy the next day.
Chilled overnight, the sausage slices flawlessly and makes an excellent addition to your morning breakfast.
This liver and rice sausage truly shines after chilling completely in the refrigerator. Serve it on a slice of fresh rye bread or a crusty baguette, paired with pickles, olives, or a dollop of spicy mustard. If you make a large batch, feel free to freeze the extra sausages—they retain their quality beautifully and make a great backup for a quick snack. To ensure your sausage always has the perfect texture, pay close attention to the water temperature while poaching. The professional secret is to avoid a rolling boil: gentle poaching at 90 C (195 F) keeps the casing intact and locks the juices inside. For an extra touch of flavor, try lightly searing the chilled slices in butter until golden brown before serving.
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