Pfälzer Leberwurst
This tasty Liverwurst is a classic specialty in Germany. It’s my favorite Leberwurst, with a creamy consistency and delightful flavor
Recently, I found myself craving for liverwurst, but my local store no longer stocks it. So, I did my research scouring through German recipes.
I took the initiative to make my own, and it tasted just like the original Pfälzer Leberwurst I remember from my childhood.
Here are a few tips for preparing Liverwurst:
I suggest purchasing a fatty cut of pork, such as pork shoulder with the rind or pork belly. Cook it for about an hour, depending on the size, then remove the bone and chop it into cubes. The liver should be rinsed and soaked in water for an hour, after which it can be sautéed with minced onion for 2 minutes.
When incorporating seasonings into the meat mixture, don’t hold back, as the flavors will diminish during cooking. I use a Ninja Mixer to grind my meat. It’s essential to add broth to achieve a porridge-like consistency (Brei) in the mixture.
I prefer Leberwurst prepared in the jar because it is much easier to prepare and creates far less mess! Plus, it simplifies the process!
You should opt for heat-resistant glass jars specifically designed for canning, like Mason or Weck jars. The sizes I prefer are 8 oz (1 cup) or 12 oz (1.5 cups), as they work best for Liverwurst, since it lasts only 3 to 4 days in the fridge once opened. The lids must be airtight, such as two-piece lids (a ring and a flat lid) or snap-on glass lids with rubber gaskets (like those found on Weck jars). Be sure to wash and sterilize the jars in boiling water before filling them to ensure safety.
Essentials to buy here on Amazon (click on link):
1. Mason Jars (8 oz) for canning can be bought here on Amazon
2. Wide mouth Funnel (stainless steel) for filling Mason jars can be bought here on Amazon
While filling the clean Mason jar, leave about 1 inch of space at the top, then place a slice of bacon on top to help seal in freshness. Press down to release any trapped air. Tighten the lid and boil the jars on medium (210 F) for about 1.5 hrs for small and two hours for medium jars. Ensure that the water covers the lid of the glass jar; you can turn it upside down halfway through for additional air to escape.
Storing Liverwurst in Jars
Before storing, ensure the lid is still properly sealed. Press the center of the lid, it should not flex or pop.
Store cooled canned liverwurst in a cool dark and dry place, such as a pantry or cellar ( store mine in the wine refrigerator). The temperature should be ideally kept at 50 to 70 F.
Properly canned liverwurst can be stored up to 1 year. After that it may remain safe, but quality, flavor, and texture can decline. Once opened, refrigerate the Liverwurst jars for 3 to 4 days in the refrigerator.
Stuffing Liverwurst in casings:
If you have a food grinder or a processor equipped with an attachment, you can fill casings with the seasoned minced meat mixture.
Click on link to purchase your casings: Beef, pork, or synthetic casings are available here on Amazon.
Boil the Leberwurst for 10 minutes for every 1/3 inch (or 1 mm per minute) in a pot of water over medium-high heat; this should take around 15 to 20 minutes in total.
Liverwurst in the jar (Pfälzer Leberwurst)
Ingredients
- 2 lb pork shoulder with rind (incorporate pork belly if not enough fat)
- 3/4 lb beef liver
- Optional: 2 slices smoked bacon (smokey taste)
- 2 tbsp salt or to your taste
- 1 medium onion, minced
- Optional 3 cloves garlic
- 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
- 5 slices of bacon
- 2 cups broth
- 5 Mason jars (12 oz, 1.5 cups)
Instructions
- Recommended is fatty pork with rind and/or pork belly (if lean, add some cream cheese to make the liverwurst more spreadable).
- Cook the pork with the with rind and bone 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.
- Cut the pork in cubes.
- Keep the broth.
- The rind is cut very thin and 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 minced onions and liver is fried with 1 tsp oil in the pan for 1 to 2 minutes.
- Cut everything small and mince in the mixer or food processor.
- Now add about about 2 cups of the hot, fatty broth in which the pork was cooked.
- 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 clean, sterilized mason jars, leave an 1 inch inch, cover with a slice of uncooked bacon.
- Press down for the air to escape.
- Clean the rim of the jars and close the lid tight.
- Start boiling water in a pot and add the jars. The water needs to be covered up to the lid.
- Cook jars at medium heat slightly boiling at 212 F for a 1.5 (8 oz jar), or 2 hrs (12 oz. jar).
- Halfway through you can turn the glasses and boil upside for air to escape.
- Let cool and refrigerate overnight. It will taste much better the next day.
Notes
If you don’t have a meat grinder or processor, use ground pork and fry it lightly. Add 1 cup of water to the pan. If you like a little smoky taste, add some smoked bacon.
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.
