Homemade Traditional Liverwurst Recipe

Ingredients

2 pounds of pork liver
1 pound of pork fat
2 large onions, chopped
3 cloves of garlic, minced
1/2 cup of dry white wine
1/2 cup of water
1 teaspoon of thyme
1 teaspoon of marjoram
1/2 teaspoon of allspice
1/2 teaspoon of ground nutmeg
1/2 teaspoon of black pepper
1/2 teaspoon of salt
Natural hog casings

Steps and instructions

Start by rinsing the pork liver and fat under cold water, then cut them into small pieces.
In a large pan, cook the chopped onions and minced garlic in a little oil until they are translucent.
Add the pieces of liver and fat to the pan and continue to cook until the liver is browned.
Add the wine and water to the pan and bring the mixture to a simmer. Let it cook for about 30 minutes until the liver is cooked through and the flavors are well combined.
Remove the pan from the heat and let the mixture cool for a while.
Once the mixture is cool, add the thyme, marjoram, allspice, nutmeg, pepper, and salt. Mix well to ensure the spices are evenly distributed.
Transfer this mixture to a food processor or grinder and process until it reaches a smooth consistency. You may need to do this in batches depending on the size of your food processor.
Prepare the natural hog casings as per the package instructions.
Using a sausage stuffer, stuff the liver mixture into the prepared casings. Be careful not to overstuff the casings as this can cause them to burst.
Tie off the ends of the casings and prick the sausages all over with a fine needle. This allows any air bubbles to escape and prevents the sausages from bursting during cooking.
Boil the sausages in a large pot of water for about 50 minutes. Make sure the water is not boiling too vigorously as this can also cause the sausages to burst.
Once the sausages are cooked, remove them from the water and let them cool. The liverwurst can now be sliced and served, or stored in the refrigerator for up to a week.

Tools for making

Food processor or grinder - Used to process the liver and fat mixture into a smooth consistency.
Large pan - Used to cook the onions, garlic, liver, and fat mixture.
Sausage stuffer - Used to stuff the liver mixture into the casings to create the sausages.
Fine needle - Used to prick the sausages to allow air bubbles to escape during cooking.
Large pot - Used to boil the sausages in water.
Knife - Used to cut the pork liver and fat into small pieces.
Cutting board - Used as a surface to cut ingredients.
Measuring cups - Used to measure the dry white wine and water.
Measuring spoons - Used to measure the thyme, marjoram, allspice, nutmeg, black pepper, and salt.
Sausage casings - Natural hog casings used to encase the liver mixture and create the sausages.

Recipe variations

Replace pork liver with chicken liver for a milder flavor.
Add finely diced apples or dried cranberries to the liver mixture for a hint of sweetness.
Incorporate cooked bacon or pancetta into the liverwurst mixture for added richness and smokiness.
Experiment with different herbs and spices such as sage, rosemary, or paprika to customize the flavor profile.
For a spicier version, add chopped jalapenos or red pepper flakes to the liver mixture.
Substitute the pork fat with beef suet or duck fat for a different taste and texture.
Replace the white wine with brandy or cognac to enhance the depth of flavor.
Try using synthetic casings or collagen casings instead of natural hog casings for convenience.
For a vegetarian option, substitute the liver and fat with a combination of mushrooms, tofu, and textured vegetable protein.
Include grated cheese, such as cheddar or Gruyere, in the liverwurst mixture for added creaminess and flavor.

Recipe overview

Liverwurst, also known as liver sausage, is a popular dish in many parts of the world. This recipe brings together the richness of pork liver and pork fat with the aromatic flavors of onion, garlic, and a medley of spices. All these ingredients are ground together and encased in natural hog casings to form sausages that are then simmered until cooked to perfection. This recipe can be a bit time-consuming but the result is a unique and flavorful sausage that is perfect for sandwiches or as part of a charcuterie board. The finished liverwurst can be enjoyed immediately or stored in the refrigerator for up to a week. Whether you're a seasoned cook or a kitchen newbie, this recipe provides clear, step-by-step instructions to help you create a delicious and traditional liverwurst.

Common questions

Can I use chicken liver instead of pork liver? No, this recipe specifically calls for pork liver. The flavor and texture of chicken liver are quite different, and it may not yield the desired result.
Can I substitute the pork fat with a different type of fat? While pork fat is traditionally used in liverwurst, you can substitute it with beef fat or duck fat if desired. Keep in mind that this may slightly alter the flavor of the final product.
Can I skip the wine in the recipe? The white wine adds flavor to the liverwurst, but if you prefer to skip it, you can substitute it with an equal amount of water. The wine does cook off during the simmering process, so the alcohol content is minimal.
Do I have to use natural hog casings? Natural hog casings are commonly used for making liverwurst, as they provide the traditional sausage shape and texture. However, if you cannot find them or prefer not to use them, you can shape the mixture into patties instead.
Can I freeze the liverwurst? Yes, you can freeze the liverwurst. It is recommended to slice it into portions before freezing and wrap them tightly in freezer-safe packaging. Thaw in the refrigerator before consuming.

Serving dishes and utensils

Sharp Knife - A sharp knife is essential for cutting the pork liver and fat into small pieces.
Large Pan - A large pan will be used to cook the onions, garlic, liver, and fat.
Food Processor or Grinder - You'll need a food processor or grinder to process the cooked liver mixture into a smooth consistency.
Sausage Stuffer - A sausage stuffer is necessary for stuffing the liver mixture into the natural hog casings.
Fine Needle - A fine needle is required for pricking the sausages to remove any air bubbles and prevent bursting during cooking.
Large Pot - A large pot will be used to boil the liver sausages.

Origin stories

Liverwurst, or liver sausage, is a much-loved delicacy in Germany where it's been part of the culinary tradition since the Middle Ages. The interesting fact is, the production of liverwurst often involved a communal activity, called "Schlachtfest", where a pig was slaughtered in the autumn to provide food for the winter. Each part of the pig was used in the most efficient way possible, and the liver was no exception. Liverwurst was born out of this practicality and resourcefulness. Over time, regional variations developed across different parts of Germany, making it a culinary symbol of German regional diversity. So, when you're enjoying a piece of liverwurst, you're not just having a sausage, you're savoring a piece of German history and culture.

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.