Liverwurst is a type of sausage made primarily from pork or beef liver along with some meat, fat, and spices. The name is borrowed from the German word leberwurst, with leber meaning “liver” and wurst referring to “sausage.” The dish was common throughout Europe long before German immigrants brought the recipe to America in the mid-1800s. Liverwurst is typically ground very finely, with some versions being spreadable. It is commonly served in a sandwich or on crackers.
Recipe Servings: 8
Prep Time
45 minutes
+ 12 hours 30 minutes resting
+ 12 hours 30 minutes resting
Cook Time
2 hours 40 minutes
Total Time
15 hours 55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb fresh pork liver, cubed
- ¾ lb lean pork butt, cubed
- ¼ lb pork fat, cubed
- 1 large sweet white onion, finely diced
- 3 Tbsp powdered milk
- 1 tsp freshly ground white pepper
- 1½ tsp salt
- 2 tsp paprika
- 1 tsp sugar
- ½ tsp marjoram
- ½ tsp finely ground coriander
- ¼ tsp mace
- ¼ tsp allspice
- ¼ tsp ground cardamom
Directions
- Grind the cubes of pork liver, butt, and fat each separately in a meat grinder using the fine blade.
- Mix them together and grind them again.
- Sprinkle the onion, powdered milk, pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice, and cardamom over the ground meat and mix together thoroughly using your hands.
- Grind the meat mixture in the meat grinder and then chill it in the refrigerator for 30 minutes.
- Grind the meat mixture in the meat grinder again.
- Pack the mixture as firmly as possible into a collagen casing about 12 inches long.
- Twist the ends closed and tie them shut using twist ties.
- Bring a large pot of water to a boil. The water should be deep enough to cover the liverwurst by 2–3 inches.
- Place the tube of sausage in the boiling water and put a weight on top of it to keep it submerged. A few dinner plates can be used for weight.
- Return the water to a boil, reduce the heat so that the water is barely simmering, and cook for 3 hours.
- Drain the water and replace it with an equal amount of cold ice water. Once the liverwurst cools, chill it in the refrigerator overnight.
- Remove the collagen casing, slice, and serve with crackers or as a sandwich. It can be stored in the refrigerator for up to 10 days.
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