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Homemade Liverwurst Recipe

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If you love liverwurst as much as I do, you might want to try your hand at making your own at home. The most difficult part of this recipe may be finding pork liver these days. Contact a local independent butcher who should be able to order it for you if your local grocery stores do not carry it.

Prep Time: 45 minutes

Cook Time: 3 hours

Total Time: 3 hours, 45 minutes

Ingredients:

  • 1 pound fresh pork liver, cubed
  • 3/4 pound lean pork butt, cubed
  • 1/4 pound pork fat, cubed
  • 1 large sweet white onion, about 1-1/2 cups, finely diced
  • 3 Tablespoons powdered dry milk
  • 1 teaspoon freshly fine ground white pepper
  • 1-1/2 teaspoons salt, or to taste
  • 2 teaspoons paprika
  • 1 teaspoon sugar
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon finely ground coriander
  • 1/4 teaspoon mace
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cardamom

Preparation:

You will need a piece of unbleached muslin about twelve inches long and eight inches wide. As an alternative, you can use large collagen casings.

Fold the muslin lengthwise and tightly stitch a seam across one of the short ends and continue along the open side. Keep the stitching about an eighth of an inch from the edge of the material. The short side of the seam can be curved in a semicirle to give the finished product a rounded end. Turn the casing inside out so that the stitching is on the inside. Set it aside until you are ready to stuff it.

Put the cubes of liver, pork, and fat through the fine disk or the grinder separately and then mix and grind together. Sprinkle the onion, powdered milk, pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice, and cardamom over the ground meat and mix thoroughly with your hands. Put the mixture through the fine blade of the grinder twice more, chilling the mixture for half and hour between grindings.

Pack the mixture into the muslin casing. It helps to fold the open end down over itself to get things started. This makes it easier to reach the bottom. Pack the meat as firmly as possible. Stitch the open end closed or firmly secure it with a wire twist tie.

In a large kettle, bring enough water to a boil to cover the liverwurst by two or three inches. Put the sausage in the boiling water and place a weight on it to keep it submerged. Two or three large dinner plates work just fine. When the water returns to a boil, reduce heat so that the water barely simmers. Cook for three hours. Drain out the hot water and replace it with an equal quantity of ice water. When the liverwurst has cooled, refrigerate it overnight, and them remove the muslin casing.

Store the liverwurst sausage in the refrigerator and eat it within 10 days.

Recipe Source: Home Sausage Making by Charles G. Reavis (Storey Books)
Reprinted with permission.

User Reviews

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 1 out of 5
Not worth making, Member CNubel

My wife and I are both very good cooks. I say that only to establish that we are not new to the kitchen. We made this liverwurst recipie and we were very disappointed. We followed the recipie to the letter. The liverwurst was dry and tasteless. It was so bland that the crostini we put it on had more flavor than the liverwurst. Don't waste your time on this.

82 out of 101 people found this helpful.

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