📝 About This Recipe
A cornerstone of the traditional Scandinavian 'Smörgåsbord,' Leverkorv is a luxurious, spreadable liver sausage that balances the earthy richness of pork liver with delicate warming spices. This authentic recipe captures the nostalgic flavors of a Nordic winter, offering a silky texture that is far superior to any store-bought alternative. Whether enjoyed on a crisp piece of rye or as part of a festive holiday spread, this charcuterie classic is a testament to the art of traditional nose-to-tail butchery.
🥗 Ingredients
The Meats
- 500 grams Pork Liver (cleaned, membranes removed, and chilled)
- 300 grams Pork Shoulder (Fatty) (cubed and very cold)
- 200 grams Pork Back Fat (Speck) (cubed)
The Aromatics & Binding
- 1 large Yellow Onion (grated or very finely minced)
- 4-5 pieces Anchovy Fillets (Swedish Ansjovis) (finely mashed into a paste)
- 1 cup Heavy Cream (chilled)
- 3 tablespoons All-purpose Flour (to help bind the emulsion)
- 1 large Egg (beaten)
The Spice Blend
- 2 teaspoons Sea Salt (adjust to taste)
- 1 teaspoon White Pepper (ground)
- 1/2 teaspoon Ground Allspice (the signature Nordic flavor)
- 1/4 teaspoon Ground Ginger
- 1 teaspoon Dried Marjoram (rubbed between palms to release oils)
- 1/8 teaspoon Ground Cloves (a small pinch goes a long way)
For Casing
- 2-3 meters Hog Casings (rinsed and soaked in lukewarm water)
👨🍳 Instructions
-
1
Begin by soaking the hog casings in lukewarm water for at least 30 minutes to remove excess salt and improve elasticity.
-
2
Ensure all meat and fat are extremely cold. This is crucial for a stable emulsion. Place the liver, pork shoulder, and back fat in the freezer for 20 minutes before grinding.
-
3
Using a meat grinder fitted with a fine plate (3mm), grind the liver, pork shoulder, and back fat twice. For an even smoother texture, you can grind it a third time or use a food processor later.
-
4
In a large chilled mixing bowl, combine the ground meat mixture with the grated onion and mashed anchovies.
-
5
Whisk together the flour, salt, white pepper, allspice, ginger, marjoram, and cloves in a small bowl, then fold them into the meat mixture.
-
6
Gradually incorporate the beaten egg and slowly pour in the heavy cream while mixing vigorously with a wooden spoon or a stand mixer on low speed until a smooth, pale paste forms.
-
7
Perform a 'fry test': Take a small spoonful of the mixture and fry it in a pan. Taste it to ensure the seasoning is perfect, as flavors will mellow slightly after poaching.
-
8
Slide the soaked casing onto the nozzle of your sausage stuffer. Tie a knot at the end of the casing.
-
9
Stuff the casings gently. Do not overfill, as the mixture expands during cooking. You want the sausage to be pliable. Twist into 15-20cm links.
-
10
Heat a large pot of water to approximately 80°C (175°F). Do not let the water boil, as this will cause the casings to burst and the fat to separate.
-
11
Submerge the sausages in the hot water and poach for 45-50 minutes. The internal temperature should reach 72°C (162°F).
-
12
Immediately transfer the cooked sausages to a bowl of ice water to stop the cooking process and 'shock' the casings, which helps them stay plump.
-
13
Pat the sausages dry and refrigerate overnight. The flavors develop significantly after 12-24 hours of chilling.
💡 Chef's Tips
Always keep your equipment and meat near-freezing to prevent the fat from melting during the grinding process. If you don't have a sausage stuffer, you can bake the mixture in a water bath in a loaf pan (Terrine style) at 150°C (300°F) until set. Using Swedish 'Ansjovis' (sprats in spiced brine) is the secret to authentic depth; do not substitute with Mediterranean oil-packed anchovies if possible. Prick any visible air bubbles in the casing with a sterilized needle before poaching to prevent bursting.
🍽️ Serving Suggestions
Serve sliced on thick, buttered dark rye bread (Rågbröd) with pickled cucumbers. Top with a dollop of lingonberry jam for a classic sweet-and-savory Nordic contrast. Pair with a crisp Scandinavian Lager or a chilled glass of Aquavit. Include on a charcuterie board alongside pickled beets and sharp Västerbotten cheese.