Germany Leberwurst (Liver Sausage)
Leberwurst, or liver sausage, is a traditional German spreadable sausage known for its rich, savory flavor and creamy texture. Made from pork liver, pork meat, and fat, it is seasoned with a blend of spices such as marjoram, thyme, nutmeg, and black pepper, giving it a distinct and hearty taste. The ingredients are finely ground, cooked, and then stuffed into casings or jars, making it easy to spread on bread or crackers. Leberwurst is often enjoyed as part of a traditional German breakfast or dinner, served with fresh bread, pickles, and mustard. It comes in various regional styles, ranging from coarser, more rustic varieties to smooth, pâté-like versions. Leberwurst is a staple of German charcuterie, reflecting the country's culinary tradition of resourcefulness and its mastery of sausage-making.
Recipe Servings: 8
+ 8 hours 30 minutes resting
Ingredients
- 1 lb fresh pork liver, cubed
- ¾ lb lean pork butt, cubed
- ¼ lb pork fat, cubed
- 1 large sweet white onion, finely diced
- 3 Tbsp powdered milk
- 1 tsp freshly ground white pepper
- 1½ tsp salt
- 2 tsp paprika
- 1 tsp sugar
- ½ tsp marjoram
- ½ tsp finely ground coriander
- ¼ tsp mace
- ¼ tsp allspice
- ¼ tsp ground cardamom
Directions
- Grind pork liver, pork butt, and pork fat each separately in a meat grinder using the fine blade.
- Mix together ground pork liver, ground pork butt, and ground pork fat and then grind it.
- Sprinkle onion, powdered milk, pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice, and cardamom over the ground meat and mix together thoroughly using your hands.
- Grind meat mixture and then chill it in the refrigerator for 30 minutes.
- Grind meat mixture again.
- Pack meat mixture as firmly as possible into a collagen casing about 12 inches long.
- Twist ends of casing closed and tie them shut using twist ties.
- Bring a large pot of water to a boil. The water should be deep enough to cover the liverwurst by 2–3 inches (5–8 cm).
- Place sausage in the boiling water and put a weight on top of it to keep it submerged. A few dinner plates can be used for weight.
- Return water to a boil, reduce the heat so that the water is barely simmering, and cook for 3 hours.
- Drain sausage and replace water with an equal amount of cold ice water to cool the liverwurst before chilling it in the refrigerator overnight.
- Remove collagen casing from sausage, slice sausage, and serve.
Notes
- Liverwurst can be stored in the refrigerator for up to 10 days.
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