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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Homemade Liverwurst - Leberwurst

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions