|Nutritional Guidelines (per serving)|
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, 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 (about 1 1/2 cups, finely diced)
- 3 tablespoons powdered dry milk
- 1 teaspoon fine white pepper (freshly ground)
- 1 1/2 teaspoons salt (or 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
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 an eighth of an 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. 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.
Put the cubes of liver, pork, and fat through the fine blade of a grinder separately and then mix and grind together.
Put the mixture through the fine blade of the grinder twice more. Chill the mixture for 30 minutes between grindings.
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.
Stitch the open end closed or firmly secure it with a wire twist tie.
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. When the water returns to a boil, reduce the heat so that the water barely simmers. Cook for 3 hours. Drain the hot water and replace it with an equal quantity of ice water. When the liverwurst has cooled, refrigerate it overnight and then remove the muslin casing.
Store the liverwurst sausage in the refrigerator and eat it within 10 days.