Liverwurst Recipe

Name: Liverwurst Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh pork liver, cubed; 3/4 pound lean pork butt, cubed; 1/4 pound pork fat, cubed; 1 lg. sweet white onion, finely diced; 3 tbsp. powdered dry lowfat milk; 1 teaspoon white pepper; 2 teaspoon salt; 2 teaspoon paprika; 1 teaspoon sugar; 1/2 teaspoon marjoram; 1/2 teaspoon grnd coriander; 1/4 teaspoon mace; 1/4 teaspoon allspice; 1/4 teaspoon grnd cardamom; Liquid smoke to taste (optional)

Servings: persons

1 pound fresh pork liver, cubed
3/4 pound lean pork butt, cubed
1/4 pound pork fat, cubed
1 lg. sweet white onion, finely diced
3 tbsp. powdered dry lowfat milk
1 teaspoon white pepper
2 teaspoon salt
2 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon marjoram
1/2 teaspoon grnd coriander
1/4 teaspoon mace
1/4 teaspoon allspice
1/4 teaspoon grnd cardamom
Liquid smoke to taste (optional)

1
Grind first 3 separately through fine disk of grinder and then mix and grind together.
2
Sprinkle remaining ingredients over meat and mix thoroughly with hands.
3
Put mix through grinder twice more, chilling mix 1/2 hour between grindings.
4
LOAF METHOD: Put mix in loaf pans; set in pan of warm water and bake at 350 degrees for 45 min to 1 hour.
5
Drain off fat and cold on rack.
6
Better if left to set overnight.
7
Chill.
8
CASING METHOD: Pack mix into muslin casings.
9
(Fold down open end to make it easier to pack bottom.)
10
Pack meat as firmly as possible.
11
Close end securely with wire twist tie.
12
In large kettle, bring to boil sufficient water to cover meat by 2-3 inches.
13
Place weight (2 to 3 large dinner plates) on meat to keep it submerged.
14
When water returns to boil, turn down to simmer for 3 hrs.
15
Drain out water and replace with ice water.
16
When cold, chill overnight, then remove casings.

578

kcal

Calories

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 1 pound fresh pork liver, cubed, 3/4 pound lean pork butt, cubed, 1/4 pound pork fat, cubed, 1 lg. sweet white onion, finely diced, and more.

Yes, Liverwurst Recipe 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!