Homemade Liverwurst
A traditional European-style spreadable liver sausage can be prepared at home using pork, liver, and various spices.
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Instructions
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Start boiling water in a large pot, ensuring enough to cover the cased liverwurst by 2-3 inches.
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Grind liver, pork butt, and pork fat individually through a fine blade, then combine and grind them together once more.
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Incorporate onion, powdered dry milk, white pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice, and cardamom into the ground meat by hand.
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Process the mixture through the fine grinder blade two additional times, chilling for 30 minutes between each grinding session.
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Pack the mixture firmly into a muslin casing and secure the open end.
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Submerge the cased liverwurst in the boiling water, using a weight to keep it submerged. Reduce heat to a bare simmer and cook for 3 hours.
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Replace the hot water with an equal amount of ice water and allow the liverwurst to cool completely.
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Chill the liverwurst in the refrigerator overnight, then remove the casing.