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Liver Sausages, Mecklenburg, Smoked

A smoked liver sausage from Mecklenburg made with pork, pig skin, liver, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Liver Sausages, Mecklenburg, Smoked

Ingredients

Directions

Prepare the meats

  1. Boil the pig skin in a small amount of water until tender.

  2. Cut the pork and any optional meats into slices and boil until tender.

  3. Mince all the boiled meats finely.

Make the filling

  1. Mix in the raw liver and season with salt, pepper, and cloves.

  2. Pour the fat from the boiling liquid over the mixture.

  3. Add shallot or lemon rind if desired.

  4. Fill the sausage skins, leaving room for swelling.

Cook and finish

  1. Simmer the sausages in the boiling liquid for 30 minutes for small skins or 1 hour for large skins.

  2. Use the sausages fresh or smoke them for 2 days.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + shallottop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Pork + livertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  4. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pork + clovetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,515 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork cuttings
Provide the main meaty body and savory flavor of the sausage.
Pig skin
Adds gelatin when simmered, helping the filling bind and set firm when cooled.
Raw liver
Adds rich, deep flavor and a smooth, spreadable texture to the filling.
Fat from boiling liquid
Adds moisture and richness, keeping the sausage tender and spreadable.

The step that matters

Simmer the sausages for the right time by skin size. Simmering too long can toughen and dry the filling, while too short leaves the raw liver undercooked. Matching the time to skin diameter lets heat reach the centre evenly, so the liver cooks through and the texture stays smooth and moist.

Swap the shallot

The recipe marks shallot as optional. How well each one fits the dish's main ingredients (pork, liver, pepper, clove):

  1. Capsicumfits better
  2. Carrotfits better
  3. Mustardfits better
  4. Shallotthe original

Fit is the average pairing score against pork, liver, pepper, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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