Pfälzer Leberwurst - A Regional Specialty Liverwurst

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.

Cut the meat into pieces. The size varies depending on how big your meat grinder is.

Put the pieces of meat and the back fat in a sealable plastic bag or vacuum them.

Put the bags in the tempered water or in the sous vide cooker and cook the meat and fat at 76 degrees Celsius (169 Fahrenheit) for 70 minutes.

Cut the onions into strips and slowly simmer in a buttered pan until golden brown for up to 10 minutes.

Cut the liver into strips.

Grind the spices into a fine powder.

Take the bags out of the water and separate the juice and meat.

Place the liver in the (still hot) water. You can poach them there for about 5 minutes.

Grind the meat and liver using the smallest perforated disc.

Add the salt and spices and the reserved broth to the ground up meat. Mix everything well.

Fill the mixture in jars, making sure that there are no air pockets.

Boil the jars for 2 hours at 100 °C (212 Fahrenheit). If using casings, poach the liverwurst per mm diameter for 1 minute at 80 °C (176 Fahrenheit).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens