Pork and Liver Sausage

Salsicce di Fegato


  • 1.4 kg/3 lb pork shoulder
  • 450 g/1 lb pigs liver
  • grated rind of ¼ orange, blanched
  • 60 g/2 oz salt
  • 14 g/½ oz freshly coarsely ground black pepper
  • 2 cloves garlic, crushed
  • 2 pinches grated nutmeg
  • 2 pinches allspice
  • sausage casings (obtainable from butchers)
  • 60 ml/2 fl oz dry white wine at room temperature
  • wine for soaking casings


Mince the pork and liver, add all the other ingredients and mix well. Soak the casings in wine for 5 minutes and using a sausage maker with a standard nozzle make the sausages.

These sausages have a 20-day life hanging in the fridge. Prick the sausages and hang in a cool dry place for 3 days before using them.

Fry the sausages in extra-virgin olive oil or split them in half and cook them on a barbecue. Serve with lentils or butter beans boiled and dressed with extra-virgin olive oil and garlic and seasoned with salt and pepper.

This recipe is characteristic of the central Marche. In the southern part of the Marche they use chilli pepper instead of ordinary pepper.