Liver Loaf

Liver Loaf

Meats Metric US
pork liver 400 g 0.88 lb.
pork trimmings 300 g 0.66 lb.
pork jowl or bacon 300 g 0.66 lb.

Ingredients per 1000g (1 kg) of meat

salt 18 g 3 tsp.
white pepper 4.0 g 2 tsp.
nutmeg 1.0 g ½ tsp.
allspice 1.0 g ½ tsp.
sage, ground 1.0 g ½ tsp.
dry milk powder 60 g 1 cup
gelatin 10 g 2 tsp.
water 60 ml ¼ cup


  1. Soak livers in cold water for 30 minutes, then grind them through ⅛” (3 mm) grinder plate or chop them in a food processor until bubbles appear on the surface of the emulsion which may take 5-10 minutes.
  2. Grind meats through ¼” (6 mm) plate.
  3. Dissolve gelatin in water.
  4. Mix everything together.
  5. Stuff into a ham press.
  6. Transfer mold press to a cooking tank with hot water.
  7. Let the temperature drop to 160°F (72° C) and hold this temperature until internal meat temperature reaches 154° F (68° C).
  8. Chill loaves in cold water and then transfer to refrigerator overnight.
  9. Remove loaf from the mold press.
  10. Keep refrigerated.


If a mold press is not available, tightly stuff the liver loaf into a pan and then bake in the oven.