Authentic German Leberwurst: A Step-by-Step Recipe

Ingredients

2.5 pounds of pork liver
2 pounds of pork shoulder or pork belly
1 pound of bacon
2 large onions, chopped
3 cloves of garlic, minced
1 cup of water
2 bay leaves
1 teaspoon of dried thyme
1 teaspoon of dried marjoram
1/2 teaspoon of ground cloves
1/2 teaspoon of ground allspice
2 teaspoons of salt
1 teaspoon of ground black pepper
1/2 cup of crushed ice

Steps and instructions

Begin by cutting the pork liver, pork shoulder, and bacon into small, manageable pieces.
Place the cut pork liver, pork shoulder, and bacon into a large pot, add water, and bring it to a simmer.
Add the chopped onions, minced garlic, bay leaves, dried thyme, dried marjoram, ground cloves, ground allspice, salt, and black pepper to the pot. Continue to simmer until the meat is thoroughly cooked and the onions are soft.
Once cooked, remove the pot from the heat and allow the mixture to cool slightly. Remove the bay leaves and discard them.
Transfer the mixture to a food processor or meat grinder. Add the crushed ice and process until the mixture is smooth and spreadable.
With the mixture prepared, it's now time to fill the sausage casings. If you're using natural casings, make sure they've been thoroughly cleaned and soaked. If you're using synthetic casings, follow the instructions on the packaging for preparation.
Using a sausage stuffer, carefully fill the casings with the liver mixture. Be careful not to overfill as the casings can burst.
Once filled, twist or tie off the casings to create individual sausages. If you're using natural casings, these can be tied off with string. If you're using synthetic casings, they may come with clips to seal the ends.
Finally, cook the sausages in simmering water for about 2 hours, ensuring they are fully cooked and safe to eat. Once cooked, allow them to cool, then refrigerate or freeze until ready to use.

Tools for making

Large pot - A large pot will be needed to cook the liver, pork shoulder, and bacon.
Food processor or meat grinder - This tool is necessary to process the cooked meat mixture into a smooth consistency.
Sausage stuffer - A sausage stuffer is required to fill the sausage casings with the liver mixture.
Sausage casings - Natural or synthetic sausage casings are needed to shape and encase the liverwurst sausages.
String or clips - String can be used to tie off natural casings, while clips are used to seal synthetic casings.
Simmering pot or water bath - A large pot or water bath is needed to cook the sausages in simmering water.

Recipe variations

Replace the pork liver with chicken livers for a milder flavor.
Experiment with different herbs and spices, such as adding paprika, chili powder, or cayenne pepper for a spicier version.
Add finely chopped fresh herbs like parsley, thyme, or sage for added freshness.
For a smoky flavor, substitute the bacon with smoked bacon or add a small amount of liquid smoke.
Include diced apples or pears for a touch of sweetness and texture.
Make it vegetarian by using a combination of mushrooms, lentils, and walnuts as a replacement for the meat.
For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Try using different types of casings, such as collagen or sheep casings, for a variation in texture.
Experiment with different cooking methods, such as grilling or smoking the sausages instead of boiling them.
Add a splash of brandy, cognac, or red wine to the mixture for a more pronounced flavor.

Recipe overview

This recipe is for Leberwurst, a traditional German spreadable sausage made with pork liver, pork shoulder, and bacon. Packed full of aromatic herbs and spices, Leberwurst offers a rich and flavorful experience. Preparing Leberwurst is a labor of love, requiring time and patience – but the result is incredibly rewarding. You'll be simmering the meats with onions and a blend of spices, before grinding them into a smooth paste and stuffing into sausage casings. Once they're cooked and cooled, you'll have a delicious, homemade Leberwurst that is perfect for spreading on bread or crackers. It's a culinary project that is sure to impress. Enjoy the process, and most importantly, the end result!

Common questions

Can I use different types of meat for this recipe?
Yes, you can use different types of meat according to your preference. Pork liver, pork shoulder, and bacon are commonly used, but you can experiment with other cuts of pork or even add other meats like beef if desired.
Can I substitute the pork liver with another type of liver?
Yes, you can substitute pork liver with other types of liver, such as chicken liver or veal liver. However, keep in mind that different types of liver may result in slightly different flavors and textures.
Do I have to use sausage casings?
While using sausage casings is traditional for Leberwurst, you can still make a tasty liverwurst without them. Instead of filling casings, you can refrigerate the mixture in a sealed container and enjoy it as a spread.
Can I adjust the spices and seasonings?
Absolutely! Feel free to adjust the spices and seasonings according to your taste preferences. You can increase or decrease the amounts, or even add other spices to customize the flavor of your Leberwurst.
How long can I store the cooked sausages?
Cooked sausages can be stored in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Make sure to wrap them tightly in plastic wrap or store them in airtight containers to maintain freshness.

Serving dishes and utensils

Cutting board - A sturdy cutting surface for preparing the ingredients.
Chef's knife - A sharp knife for cutting and chopping the liver, pork, and onions.
Large pot - A pot large enough to hold the ingredients and simmer them.
Food processor or meat grinder - A kitchen appliance for blending and grinding the cooked mixture to a smooth consistency.
Sausage stuffer - A tool specifically designed for filling sausage casings with the liver mixture.
Sausage casings - Natural or synthetic casings used to encase the liver mixture and form the sausages.
String or clips - Used for tying off the sausage casings to seal the ends.
Simmering pot - A pot or large pan filled with water for cooking the sausages.

Origin stories

Leberwurst, also known as liverwurst, has a long-standing history in German cuisine, tracing back centuries. The name itself is derived from two German words: "Leber" meaning liver, and "Wurst" meaning sausage. This humble foodstuff began as a way for households to make the most of every part of an animal, ensuring nothing was wasted. While it may be a simple dish, the flavors are anything but, with various spices and ingredients added to enhance the taste. Interestingly, regions across Germany have their own variations of liverwurst, each boasting a unique flavor profile. Some versions are smooth and spreadable, ideal for slathering on a piece of hearty rye bread, while others are firm, best sliced and enjoyed as part of a cold cut platter. Indeed, for many Germans, no breakfast or afternoon snack would be complete without a generous serving of Leberwurst.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.