Mutura Kenyan Spiced Sausage with Ground Beef and Beef Liver

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Nairobi street-food mutura made with seasoned ground beef and beef liver, packed into casings, then poached and charred over coals. Serve it sliced, with kachumbari and a squeeze of lime. This Kenyan-inspired beef recipe, ready in about 80 minutes, pairs ground beef (80/20), beef liver, finely minced, red onion, very finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 35 min Serves 6 Kenyan cuisine 390 cal/serving

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Ingredients

1.5 lb ground beef (80/20)
8 oz beef liver, finely minced
6 ft natural beef or hog casings, soaked and rinsed
1 red onion, very finely chopped
5 garlic cloves, minced
1 tbsp fresh ginger, grated
2 green chilies, minced
1/2 cup fresh cilantro, finely chopped
1.5 tsp ground cumin
1 tsp ground coriander
1 tsp black pepper
2 tsp salt
for poaching water
for serving lime wedges

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Instructions

Step 1: In a chilled bowl, combine the ground beef, liver, onion, garlic, ginger, chilies, cilantro, cumin, coriander, pepper and salt. Mix by hand for 2 minutes until tacky. Fry a small test patty and adjust the seasoning.
Step 2: Tie one end of a casing. Using a sausage stuffer or wide funnel, fill it firmly but not tightly, pushing out air pockets. Twist into 6-inch links and tie off. Prick any air bubbles with a pin.
Step 3: Bring a large pot of water to a bare simmer (about 170°F). Poach the sausages for 20-25 minutes until they reach 160°F inside. Do not boil or the casings may burst.
Step 4: Drain and pat dry. Grill over hot charcoal or a grill pan for 8-10 minutes, turning often, until charred and crisp.
Step 5: Rest for 5 minutes, slice on the diagonal and serve with lime wedges and kachumbari.