Making Liver Wurst Like They Do in Germany

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat is lower in saturated fat and more readily available.

cognac

💰Cheaper: brandy

Brandy provides a similar flavor profile at a lower cost.

Cover the pork belly with water and bring it to a boil.

Let it simmer for about 30 minutes, then remove the meat from the pot.

Bring the used water back to a boil and add the liver, cooking it for about 1 to 2 minutes.

Add the onions to the mixture.

Start with the pork belly and add the spices from the spice kit.

Add some water to the mixture to ensure it’s not too dry and blend until well mixed.

Fill clean jars with the liverwurst mixture, leaving some space at the top to avoid issues with the lid.

Prepare a pot of water and place the jars inside, ensuring there’s some water on the bottom to prevent the glass from breaking.

Cook the jars in the water for about 90 minutes, adjusting time based on the diameter of the jars (1 minute per mm diameter).

After cooking, let the jars cool in the water for about an hour before transferring them to the fridge.

Let the jars rest in the fridge for at least 1 day, up to 1 week, for best flavor. They can be stored in the fridge for up to 12 months.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens