How To Make Liverwurst - Step-By-Step Guide & Recipe

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is leaner and more accessible.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is often less expensive.

Start with 600 grams of pork belly and pork shoulder, ensuring a lean-to-fat ratio of around 30% fat.

Cut the meat into cubes or strips to fit the meat grinder.

Pre-cook the meat: either boil in a pot at above 80 degrees Celsius (176 degrees Fahrenheit) or sous-vide at 78-80 degrees Celsius (176 degrees Fahrenheit) for 1.5 hours.

While the meat cooks, slice the onion and sweat them in lard on low to medium heat until slightly softened, covering with a lid.

Grind the spices (mace, allspice, ginger, cardamom) into a fine powder, leaving some flakes of the mushroom if desired.

Once the meat is cooked, separate the liquid from the meat if boiled, and re-add the lost liquid back into the mixture.

Grind the cooked meat, liver, and onions together using the smallest perforated disc of the meat grinder.

Mix the ground mixture with the spice mixture thoroughly.

If a finer texture is desired, process the mixture in a food processor to the preferred consistency.

Fill jars or casings with the mixture, ensuring not to overfill to prevent splitting during cooking.

Seal the jars or tie the casings, ensuring no air bubbles are trapped inside.

Cook the filled jars for 2 hours at 100 degrees Celsius (212 degrees Fahrenheit) or poach casings at 80 degrees Celsius (176 degrees Fahrenheit) for 45 minutes depending on casing diameter.

Once cooled, serve the liverwurst spread on bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens