Geräucherte Leberwurst - Grob oder fein, lecker muss sie sein

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.

Clean and trim the pork liver, removing any membranes or veins.

Soak the liver in milk for 1-2 hours to reduce bitterness, then drain.

Chop the pork fat and liver into smaller pieces for easier grinding.

Roughly chop the onion and garlic.

In a food processor, combine the liver, pork fat, onion, garlic, and spices.

Blend until smooth, adding a little water if necessary to achieve a spreadable consistency.

Transfer the mixture to a mixing bowl and stir in the gelatin and cognac.

Pack the mixture into a loaf pan or sausage casing tightly.

Cover and refrigerate for at least 24 hours to allow flavors to meld and set.

Slice and serve with bread or crackers.

Cooking Techniques

Spice Level:

Allergens