Homemade Liverwurst Recipe

Liverwurst sliced on a white surface

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  • Total: 3 hrs 45 mins
  • Prep: 45 mins
  • Cook: 3 hrs
  • Servings: 8 servings
Nutritional Guidelines (per serving)
354 Calories
25g Fat
6g Carbs
26g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 354
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 47%
Cholesterol 252mg 84%
Sodium 463mg 20%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 26g
Vitamin C 15mg 74%
Calcium 46mg 4%
Iron 11mg 61%
Potassium 297mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love liverwurst, you might enjoy making your own at home. The most difficult part of this recipe might be finding pork liver. Check with an independent butcher, who should be able to order it for you if your grocery store does not carry it. Everyone tweaks a liverwurst sandwich with their own preferences. Most like it spread on white bread (lowbrow or upscale) with mayonnaise or mustard (or both) and with onions or lettuce or both (or neither)

This recipe is from "Home Sausage Making" by Charles G. Reavis.


  • 1 pound fresh pork liver, cubed
  • 3/4 pound lean pork butt, cubed
  • 1/4 pound pork fat. cubed
  • 1 large sweet white onion, finely diced
  • 3 tablespoons powdered dry milk
  • 1 teaspoon fine white pepper, freshly ground
  • 1 1/2 teaspoons salt, or more to taste
  • 2 teaspoons paprika
  • 1 teaspoon sugar
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon coriander, finely ground
  • 1/4 teaspoon mace
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cardamom

Steps to Make It

  1. Gather the ingredients.

  2. Fold a piece of unbleached muslin, about 12 inches long by 8 inches wide, lengthwise and tightly stitch a seam across one of the short ends and continue along the open side. Keep the stitching about a 1/8-inch from the edge of the material. The short side of the seam can be curved in a semicircle to give the finished product a rounded end.

  3. Turn the casing inside out so that the stitching is on the inside. Set it aside until you are ready to stuff it. As an alternative, you can use large collagen casings.

  4. Put the cubes of liver, pork, and fat through the fine blade of a grinder separately.

  5. Then mix and grind together.

  6. Sprinkle the onion, powdered milk, pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice, and cardamom over the ground meat and mix thoroughly with your hands.

  7. Put the mixture through the fine blade of the grinder twice more. Chill the mixture for 30 minutes between grindings.

  8. Pack the mixture into the muslin casing. It helps to fold the open end down over itself to get things started. This makes it easier to reach the bottom. Pack the meat as firmly as possible.

  9. Stitch the open end closed or firmly secure it with a wire twist tie.

  10. In a large kettle, bring enough water to a boil to cover the liverwurst by 2 or 3 inches. Put the sausage in the boiling water and place a weight on it to keep it submerged. Two or three large dinner plates work just fine.

  11. When the water returns to a boil, reduce the heat so that the water barely simmers. Cook for 3 hours.

  12. Drain the hot water and replace it with an equal quantity of ice water.

  13. When the liverwurst has cooled, refrigerate it overnight.

  14. Remove the muslin casing and enjoy!


  • Store the liverwurst sausage in the refrigerator and eat it within 10 days.