Name: Homemade Liverwurst Easy Recipe No Fancy Equipment All Tastes German
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 pound liverwurst
Cuisine: German
Ingredients: 1 pound pork liver, trimmed and cleaned; 1/2 pound pork fat, cubed; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground allspice; 1 teaspoon ground cloves; 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup heavy cream; Casings or jars for storage

Instructions

Prep the Ingredients: In a large bowl, combine the pork liver, pork fat, chopped onion, minced garlic, ground allspice, ground cloves, dried marjoram, dried thyme, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed.
Grind the Mixture: Using a meat grinder or food processor, grind the liver and pork fat mixture until it reaches a smooth consistency. If using a food processor, pulse in short bursts to avoid overheating the mixture.
Cook the Liverwurst: Transfer the ground mixture to a large skillet or saucepan. Cook over medium heat, stirring occasionally, until the liverwurst reaches an internal temperature of 160°F (71°C) to ensure it is fully cooked.
Blend in the Cream: Once the liverwurst is cooked through, stir in the heavy cream to add richness and moisture to the mixture. Continue to cook for an additional 5 minutes, allowing the flavors to meld together.
Prepare for Storage: If using casings, carefully fill them with the liverwurst mixture, twisting or tying off the ends to secure the sausage. Alternatively, if you prefer a pâté-like consistency, spoon the liverwurst into sterilized jars for storage.
Chill and Serve: Allow the liverwurst to cool to room temperature before transferring it to the refrigerator to chill. Once chilled, slice and serve your homemade liverwurst on crackers, bread, or as part of a charcuterie spread.

Ingredients

Instructions

Nutrition Facts

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