Homemade Liverwurst Recipe
Liverwurst is one of those sausages that, especially when it's made with quality ingredients, can be very good indeed.
If you've only ever had the kind you buy at the supermarket, give this recipe a try. I think you'll be very impressed.
Unlike most of the sausages you will make, this one is cooked on the stove in a water bath until it reaches 152 degrees F on the inside. It is therefore a cooked sausage, not a fresh one.
If you can't find the pork liver that the recipe calls for, I have also had good luck using beef or calf liver.
- 3 lbs 80-85% lean pork shoulder
- 2 lbs fresh (or fresh frozen) pork liver
- 1 medium onion, grated
- 2 tablespoons kosher salt
- 1 tablespoon fine ground black or white pepper
- 1 teaspoon allspice
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground or rubbed sage
- 1 cup ice water
- Cut the liver into easily handled pieces and simmer it in about 2 cups of water. The liver should be cooked but still be slightly pink inside.
- Cut the pork into 1 inch cubes
- Pass the liver and pork through the fine plate of your meat grinder at least twice. You want a very finely ground mixture.
- Combine the spices in a 1 quart container and mix with the 1 cup of ice water.
- Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
- Once the sausage is fully mixed, stuff it into 38-42 mm natural pork casings or comparable collagen casings
- Simmer the stuffed sausage in water just below the boil until the internal temperature reaches at least 152 degrees F.
Once your liverwurst has finished cooking, cool it to room temperature and package it. It will keep well in the refrigerator for a week, and freezes nicely.
Go from Liverwurst to other German Sausage Recipes
Click Here to go to the Sausage Making Home Page