Pfälzer Leberwurst or Liverwurst

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The delicious Pfälzer liver sausage is one of the traditional German specialties. A slightly coarse liver sausage, which despite its consistency has a nice creaminess and a fabulous taste. An original delicacy!

Whenever I have a craving for Liverwurst I make my own. After filling the jar, put a slice of bacon on top to keep the air out. Close the lid and boil the jar one to two hours. Leberwurst always taste better the next day. The jars with liverwurst will keep about 4 to 6 month in the refrigerator.

If you have a food grinder or processor with attachment you can fill the minced and spiced liver into the casings. You can either use beef, pork, or artificial casings. Boil the the Liverwurst 10 minutes per 1/3″ (1 mm for 1 min) in a pot of water at medium high, about 15 to 20 minutes.

  • fry pork ground
  • Fry liver and onions
  • Meat mixture
  • Homemade Liverwurst in a glass jar, Hausmacher Leberwurst
  • filling the wurst casings with the minzer
  • Homemade Liverwurst in, Hausmacher Leberwurst
  • Pfälzer Leberwurst, Liverwurst
  • homemade Leberwurst, liverwurst

Taste great with Mein Bauernbrot

For grinding the meat, the only one that worked for me is the Ninja Mixer 1100 Watts and above. You can order them here:

Mason Jars can be bought at any Superstore, but wouldn’t it be nice to have some decorative lids? That would make a great gift