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Leberwurst (Homemade Liverwurst)
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Liverwurst is usually served spread on bread or crackers. Homemade means you can control the ingredients and adjust the seasoning to your own preference.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 pounds pork belly with rind, score the rind with a knife
1 pound pork liver
1/2 pound veal
1/2 pound chopped onions
2 ounces salt
3 tablespoons white ground pepper
1 tablespoon dried marjoram
2 teaspoons cayenne pepper
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 cups boiling water
sausage casings
directions
Place the pork belly in a large, deep pot and cover it with cold water. The water should be enough to submerge the meat completely. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Allow the pork belly to simmer for approximately 70 minutes or until tender. After simmering, remove the pork belly from the pot and let it cool to room temperature.
Meanwhile, fill a medium-sized pot with water and bring it to a boil. The water volume should be enough to completely cover the liver and veal. Once the water is boiling, gently place the pork liver and veal into the pot. Blanching these meats will help remove any impurities and start the cooking process without making them tough. Let the liver and veal blanch for exactly 5 minutes. Over-blanching could result in loss of flavor and a tough texture.
Prepare an ice bath while the meats are blanching. After 5 minutes, use a slotted spoon to immediately transfer the liver and veal into the ice bath. This stops the cooking process and preserves the tenderness of the meats. Once cooled, drain the liver and veal, and pat them dry with paper towels.
Saute the onions in a non-stick skillet over medium heat until just soft.
After the meats are cooled, cut the pork belly, liver, and veal into chunks that will fit in your grinder. Grind the meats along with the onions using a 3mm blade.
Combine the ground meat mixture with the salt, white pepper, marjoram, cayenne, nutmeg, ginger, cinnamon, and boiling water. Mix very well so the spices are evenly distributed.
Carefully fill sausage casings with the mixture, avoiding air pockets. Tie the ends securely to prevent the mixture from leaking during cooking.
Bring a Dutch oven filled half-full of water to a simmer over medium-high heat (it should be about 180 degrees F). Add the liverwurst. Let the water come to a full boil (215 degrees F) and let cook at a boil for one hour. Check the water level periodically to make sure it hasn't boiled off.
Carefully remove the liverwurst from the water and let cool completely. Store the liverwurst in the refrigerator or freezer.
recipe tips
Experiment with different spice blends to create a different flavor for the liverwurst.
If you don't have sausage casings, you can shape the liverwurst mixture into patties and pan-fry them instead.
Consider adding a splash of brandy or cognac to the mixture for added flavor.
Freeze the liverwurst in small portions for easy thawing.
Avoid overcooking the liverwurst sausages to prevent them from becoming dry or tough.
If you prefer a finer texture, grind the meats and onions multiple times through the meat grinder.
Serve the liverwurst at room temperature to allow the flavors to fully develop.
common recipe questions
What is liverwurst?
Liverwurst is a type of sausage spread made from liver and other meats, often seasoned with various spices.
Can I use a different type of liver for this recipe?
You can use chicken or beef liver if you prefer or if pork liver is not available.
What is the purpose of pork belly in this recipe and can I use something else?
Pork belly adds fat and flavor to the liverwurst. If you don't have pork belly you can use ground pork with added fat or fatty pork butt instead. You'll have to experiment with the process as this recipe has only been tested with pork belly.
What is the purpose of boiling water in the recipe?
Boiling water helps to bind all the ingredients together in the mixture and helps distribute the seasonings.
How do I know when the sausages are cooked?
The sausages are cooked when they reach an internal temperature of 160-165 degrees F.
How long can I store homemade liverwurst?
Homemade liverwurst can be stored in the refrigerator for up to 1 week. You can also freeze it for longer storage, up to 3 months.
How should I thaw frozen liverwurst?
Thaw frozen liverwurst in the refrigerator overnight for the best results. Avoid thawing it at room temperature to prevent bacterial growth.
tools needed
Meat Grinder: To grind the pork liver, veal, pork belly, and onions to the desired consistency for the liverwurst.
Knife: For chopping the onions and scoring the rind of the pork belly.
Saute Pan: To briefly saute the chopped onions.
Sausage Casings: For filling with the liverwurst mixture.
Large, Deep Pot: For simmering the pork belly until tender. This pot should be large enough to fully submerge the meat in cold water and hold enough water that it will not immediately boil off.
Slotted Spoon: For transferring the blanched liver and veal into the ice bath.
Ice Bath: For cooling the blanched liver and veal rapidly.
Paper Towels: For patting dry the blanched liver and veal before grinding. It's important to remove excess moisture to prevent a watery liverwurst mixture.
Cooling Rack: For letting the cooked liverwurst cool after boiling. Placing the sausages on a cooling rack allows air to circulate around them.
what goes with it?
Pickled Red Onions: The tangy, slightly sweet flavor of pickled red onions will cut through the richness of the liverwurst, providing a nice contrast.
Cornichons: The crunchy, vinegary bite of cornichons will add a pop of flavor to each bite of liverwurst.
Gruyere Cheese: Pair liverwurst with a slice of nutty Gruyere cheese on a crusty baguette.
Apple Slices: The fresh, crisp sweetness of apple slices will provide a refreshing and palate-cleansing contrast to the rich and meaty liverwurst.
beverage pairings
Wine Pairings
Sauvignon Blanc: The crisp acidity of a Sauvignon Blanc can cut through the richness of the liverwurst, especially if you enjoy it served on bread or crackers. Look for one with citrus and herbal notes for a refreshing contrast.
Rose: For those who prefer a lighter wine, a dry Rose could be a delightful match. Its fruity undertones can complement the savory liverwurst without overwhelming it. Opt for a light and bright Rose for a perfect pairing.
Pinotage: If you're feeling a bit adventurous, a bold and spicy Pinotage can hold its own against the strong flavors of the liverwurst. Look for one with smoky and earthy notes to enhance the overall experience.
Other Alcohol Pairings
Rye Whiskey: The robust and slightly spicy characteristics of rye whiskey can stand up to the intense flavors of liverwurst. The caramel and vanilla undertones can add a touch of sweetness to balance out the savory dish.
Dark Rum: A dark rum with its rich and complex flavors can be a surprisingly good match for liverwurst. The slightly sweet notes and hints of spice can enhance the overall experience without overpowering the dish.
Amber Ale: The malty sweetness and subtle bitterness of an amber ale can complement the rich flavors of liverwurst. The medium body and balanced finish make it a great choice for a casual pairing.
Non-Alcoholic Pairings
Sparkling Water: A glass of sparkling water can cleanse your palate between bites of the flavorful liverwurst. The bubbles can also cut through the richness.
Iced Tea: A glass of iced tea, whether black or green, can be a soothing accompaniment to the robust flavors of liverwurst. The hint of sweetness and crisp finish can balance out the savory dish without overwhelming it.
Apple Juice: The natural sweetness and tartness of apple juice can provide a refreshing contrast to the rich liverwurst. It's a simple yet satisfying non-alcoholic option.
nutrition data
Nutritional data has not been calculated yet.
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