Homemade Liverwurst

Ingredients

• 500g (1.1 lb) pork or beef liver 500g (1.1 lb) pork or beef liver
• 250g (8.8 oz) pork fatback 250g (8.8 oz) pork fatback
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 teaspoon salt 1 teaspoon salt
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Natural hog casings (optional) Natural hog casings (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 20g (total), 8g (saturated)
• Carbohydrates: 3g (total), 1g (sugars)
• Protein: 15g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the liver under cold water and pat dry with paper towels. Remove any visible connective tissue or membranes.
2. 2.
   In a large pot, bring water to a boil and blanch the liver for 5 minutes. Drain and let it cool.
3. 3.
   In a skillet, melt the pork fatback over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   In a food processor, combine the blanched liver, sautéed onion and garlic, ground white pepper, ground allspice, dried marjoram, salt, ground ginger, ground nutmeg, and ground cloves. Process until smooth and well combined.
5. 5.
   If using hog casings, rinse them thoroughly and soak in warm water for 30 minutes. Attach a sausage stuffer to a meat grinder or use a sausage stuffer machine.
6. 6.
   Stuff the liver mixture into the hog casings, forming sausages of desired length. Alternatively, skip this step and proceed to the next.
7. 7.
   Place the liver mixture in a greased loaf pan or a heatproof dish. Smooth the top with a spatula.
8. 8.
   Preheat the oven to 180°C (350°F) and bake the liverwurst for 45-60 minutes, or until the internal temperature reaches 70°C (160°F).
9. 9.
   Remove from the oven and let it cool completely. If using a loaf pan, refrigerate until firm.
10. 10.
    Once chilled, the liverwurst is ready to be sliced and enjoyed.

Treat your ingredients with care...

• Liver — Ensure that the liver is fresh and of high quality. Remove any visible connective tissue or membranes before cooking.
• Pork fatback — Look for fatback with a good balance of lean meat and fat. It adds richness and flavor to the liverwurst.
• Natural hog casings — Soak the casings in warm water to make them pliable before stuffing. Rinse them thoroughly to remove any salt or brine.

Tips & Tricks

• For a milder flavor, you can soak the liver in milk for a few hours before blanching.
• Adjust the spices according to your taste preferences. Add more or less of each spice to customize the flavor.
• If you prefer a smoother texture, pass the liver mixture through a fine-mesh sieve after processing.
• Liverwurst tastes best when chilled, so refrigerate it for a few hours before serving.
• Serve liverwurst with mustard, pickles, and freshly baked bread for a traditional German experience.

Serving advice

Slice the liverwurst into thin rounds and serve it on a platter with mustard, pickles, and freshly baked bread. It can also be enjoyed as a sandwich filling or as a topping for crackers.

Presentation advice

Arrange the sliced liverwurst neatly on a platter, garnish with fresh herbs such as parsley or chives, and serve alongside the condiments. This will create an appetizing and visually appealing presentation.