This recipe for Czech liver sausage uses a whole pig - and then some. Heart, lungs and liver are added, as well as an additional pig's head. Matthew says "it's a marriage between French pate and Tuscan sausage".






Skill level

Average: 3.6 (18 votes)


  • 2 pig’s heads, scalded, not skinned 
  • 1 kg meat off-cuts (fist-sized pieces) and a chunk of shoulder fat 
  • 2 pork livers, pork internal portions 
  • 4 lungs, cut into 5 cm pieces
  • 2 hearts, cut into 5 cm pieces
  • 2 tongues, cut into 5 cm pieces 
  • 2 kg bread rolls, cut into small pieces
  • 20 g salt
  • 10 g allspice
  • 15 g ginger
  • 15 g marjoram 
  • 10 garlic cloves, crushed
  • pork intestinal casings, rinsed, cleaned
  • skewers 
  • 500 g lard, for frying

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a large pot, add the pigs’ heads, off-cuts and shoulder fat. Cover with water and simmer for 2 hours.

In the same pot, add half the pork livers, the lungs, hearts and tongue. Boil for a further 15 minutes, stirring constantly.

Finely chop the remaining liver. Place in a large bowl. Shred the cooked meat, liver, lung, heart and tongue. Add to the chopped liver and mix well.

Soak the bread in the pork broth and add to the chopped liver mixture.

Add the salt, allspice, ginger, marjoram and garlic. Mix well. Add more of the pork broth, if necessary.

Attach the pork intestinal casings to a sausage machine. Fill with the mixture, cutting each sausage at 20 cm and tying off both ends with a small wooden skewer.

Place the sausages into the pork broth heated to 90°C. Cook for a few minutes or until the sausages float to the surface. Remove and hang to dry. Refrigerate for up to 5 days, or freeze for up to 1 month.  

To serve, heat the lard in a deep frypan. Add the sausages and fry all over until cooked.