Liverwurst Recipe

German · Main course · 110 min total

A classic German-style liverwurst made from pork liver and pork shoulder, seasoned with warm spices and cooked to a smooth, spreadable texture. Perfect for sandwiches or charcuterie boards.

Ingredients

• 1 pound pork liver, trimmed and cut into chunks
• 1 pound pork shoulder, cut into chunks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground ginger
• 1/4 cup heavy cream
• 2 tablespoons brandy (optional)

Instructions

1. Place pork liver and pork shoulder in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and rinse with cold water.
2. Return meat to pot, add onion and garlic, and cover with fresh water. Bring to a boil, then reduce heat and simmer until meat is very tender, about 1 hour.
3. Drain meat, reserving 1/2 cup cooking liquid. Let meat cool slightly.
4. Grind meat and onion mixture through a medium plate of a meat grinder, or pulse in a food processor until finely chopped but not pureed.
5. In a large bowl, combine ground meat with salt, white pepper, allspice, mace, ginger, heavy cream, brandy (if using), and reserved cooking liquid. Mix well.
6. Pack mixture into a terrine mold or loaf pan, pressing firmly. Cover with foil and place in a water bath (bain-marie).
7. Bake at 350°F (175°C) for 45 minutes, or until internal temperature reaches 160°F (71°C).
8. Remove from water bath and let cool. Refrigerate overnight before slicing.

Tips

• Liverwurst can be stored in the refrigerator for up to 1 week.
• Slice thinly for sandwiches or serve with crackers and mustard.
• For a smoother texture, pass the mixture through a fine-mesh sieve after grinding.

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