Pfälzer Leberwurst
This delicious liver sausage is one of the traditional German specialties
A slightly coarse Leberwurst, 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.
I prefer Leberwurst in the jar, easier to prepare and less messy!
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 fatty ground pork, add some water 
Fry liver and onions for 2 minutes. Didn’t have Marjoram so I used fresh Oregano and Thyme from my garden. Those herbs are in the same family 
Mixture resembled a baby porridge after using my Ninja Blender. Use the spices generously, it will fade at cooking I prefer Leberwurst in the Jar. Less messy! 
Filling the wurst casing with the minzer attachment 
Homemade Liverwurst Hausmacher Leberwurst Pfälzer Leberwurst at the butcher 
Liverwurst or Leberwurst on Bauernbrot 
Pfälzer Leberwurst on bread
Pfälzer Leberwurst or Liverwurst
Ingredients
- 2 Lb pork belly or fatty pork
- 1 lb beef liver
- 2 tbsp salt or to your taste
- 1 medium onion
- 2 tsp marjoram (if not available use oregano and/or thyme)
- 1 tsp white pepper
- 1/2 tsp nutmeg
- 1 tsp sugar
- 1/2 tsp allspice
- 1/2 tsp curing salt, if you like a nice red color (optional)
- Bacon slices
Instructions
- You should have Pork belly, which should already be quite fat (if lean, add some cream cheese to make it more spreadable).
- If you don’t have a meat grinder, get ground pork and fry it lightly.
- Add 1/2 cup of water to the pan.
- If you like a little smoky taste, add some smoked bacon.
- The belly is cooked with the with rind and bone.
- Cook on medium low until the bones are easy to pull from of the meat about 1.5 hrs.
- Once the meat is done, remove the bones, cartilage.
- Keep the broth.
- The rind is cut very thin so that the fat is preserved.
- Now the meat is weighed to determine the amount of liver.
- The amount of liver should amount to a 1/4 of the cooked meat.
- Clean the liver and soak for 30 minutes in the water.
- The liver is cooked for about one to two minutes in the boiling water.
- Mince 1 cup onion.
- Cut everything small and mince in the mixer or food processor.
- Now add 25% of the hot, fatty broth in which the pork was cooked (skim off the top fatty layer).
- Mix everything well until a structure reminiscent of baby porridge (Brei) is obtained.
- Add all the spices, it will lose some taste after cooking, so season accordingly
- Fill in glasses, leave an 1/2 inch, cover with a slice of bacon.
- Press down for the air to escape.
- Close lid tight and boil small glasses about 1 hr (large 2 hrs) on medium heat with water covered up to the lid.
- I have boiled glasses upside down with better results
Notes
The liverwurst will taste best the next day and after. Let cool, refrigerate up to 6 month.
Wouldn’t it be nice to have some decorative lids for the mason jars? That jar with Liverwurst would make a great gift. Mason Jar lids are available on Amazon here.
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