Homemade Liverwurst - Leberwurst Recipe

Name: Homemade Liverwurst - Leberwurst
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g pork liver; 300 g veal; 2000 g pork belly (with rind); 250 g onions; 60 g salt; 3 tablespoons white pepper, ground; 1 tablespoon marjoram; 2 teaspoons pimientos, ground; 1 teaspoon nutmeg, ground; 1 teaspoon ginger, ground; 1 teaspoon cinnamon, ground; 2 cups boiling water

Servings: persons

500 g pork liver
300 g veal
2000 g pork belly (with rind)
250 g onions
60 g salt
3 tablespoons white pepper, ground
1 tablespoon marjoram
2 teaspoons pimientos, ground
1 teaspoon nutmeg, ground
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
2 cups boiling water

1
Cook pork belly about 70 minutes.
2
Blanch liver and veal 5 minutes.
3
Coarsely chop onions and saute briefly, should not change color.
4
Grind meats and onion with 3mm blade of meat grinder.
5
Add spices, salt and water thoroughly mixing all ingredients.
6
Fill sausage casings, tie ends securely.
7
Place sausages in water of 175 deg F and slowly bring up to 215 deg F (boiling) and continue cooking at that temperature for 60 minutes.
8
If canning, use canning procedures, and cook 90 minutes.
9
Liverwurst can be frozen.

2606

kcal

Calories

208

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g pork liver, 300 g veal, 2000 g pork belly (with rind), 250 g onions, and more.

Yes, Homemade Liverwurst - Leberwurst falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Liverwurst - Leberwurst

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