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Liverwurst

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.

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

coriander, finely ground

1/4

teaspoon

mace

1/4

teaspoon

allspice

1/4

teaspoon

ground cardamom

1

You will need a piece of unbleached muslin about twelve inches long and

2

eight inches wide. As an alternative, you can use large collagen casings.

3

Fold the muslin lengthwise and tightly stitch a seam across one of the

4

short ends and continue along the open side. Keep the stitching about an

5

eighth of an inch from the edge of the material. The short side of the

6

seam can be curved in a semicirle to give the finished product a rounded

7

end. Turn the casing inside out so that the stitching is on the inside.

8

Set it aside until you are ready to stuff it.

9

Put the cubes of liver, pork, and fat through the fine disk or the grinder separately and then mix and

10

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

11

of the grinder twice more, chilling the mixture for half and hour between grindings.

12

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.

13

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.

14

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

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (34.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

2900.57

Calories From Fat (73%)

2104.26

% Daily Value

Total Fat 232.16g

357%

Saturated Fat 78.87g

394%

Cholesterol 1222.16mg

407%

Sodium 9182.14mg

383%

Potassium 2577.45mg

74%

Total Carbohydrates 27.66g

9%

Fiber 3.06g

12%

Sugar 8.09g

 

Protein 170.12g

340%