Pfälzer Leberwurst - Grob & Deftig

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is leaner and more accessible.

pork fat

🥗Healthier: olive oil

💰Cheaper: beef tallow

Olive oil is healthier while beef tallow is often less expensive.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

bay leaves

🥗Healthier: dried thyme

💰Cheaper: dried basil

Thyme provides a similar aromatic quality.

Clean and prepare the pork liver and fat, cutting them into small pieces.

Chop the onions and garlic finely.

In a large pot, cook the onions and garlic over medium heat until translucent, about 5-7 minutes.

Add the pork liver and fat to the pot, cooking until browned, about 10 minutes.

Season the mixture with salt, pepper, marjoram, thyme, nutmeg, and coriander, stirring well.

Pour in the white wine and bring to a simmer, cooking for another 5 minutes.

Remove the pot from heat and let it cool slightly.

Transfer the mixture to a food processor and blend until smooth.

Stuff the blended mixture into casings, tying off the ends securely.

Poach the sausages in simmering water for about 30-40 minutes until cooked through.

Remove the sausages from the water and let them cool completely before refrigerating.

Cooking Techniques

Spice Level:

Allergens