@ridley-acres said in liver sausage: @processhead said in liver sausage: https://www.meatsandsausages.com/sausage-recipes/braunschweiger There are several recipes on this site. This is just one. @processhead Paul, this recipe calls for cure#1 but it doesn’t look like it’s necessary for safety due to the sausage bring cooked so soon, did you think this is for flavor? A cured liver product will have a characteristic pink color that an uncured sausage will not have. Flavor may be slightly different, but generally not affected all that much. The braunschweiger recipes I see usually have cure in them and sometimes, but not always, will be lightly smoked.