Homemade Liverwurst - German Liver Sausage in a Jar
This homemade liverwurst is just as hearty and flavorful as the kind you'd find in a cozy German village butcher shop.
Ingredients
- 1 pound fresh pork belly
- 1 pound calf liver alternatively beef liver
- 4 oz. bacon
- 6 cups water
- 4 bay leaves
- 7 whole allspice
- 1 large white onion
- 1 garlic clove
- 1 small red onion
- 1 tsp. salt
- ¼ tsp. white pepper
- 1 pinch ground allspice
- ¼ tsp. nutmeg
- 1 tsp. marjoram
- ½ tsp. thyme
Instructions
- Cut the white onion into quarters.
- Pour the water into a large pot and add the onion quarters, bay leaves, and allspice.
- Bring to simmer and add the pork belly. Cook on medium heat for about 1 hour.
- Rinse the liver under cold water and add it to the pork belly during the last 10 minutes of the cooking time.
- In the meantime, finely dice the onion, garlic, and bacon, fry until translucent, and add to the blender.
- Remove the liver and pork belly from the pot and reserve 1-2 cups of the cooking liquid. Cut the liver and pork belly into bite-sized pieces and place them in the blender.
- Add salt, pepper, ground allspice, nutmeg, marjoram, thyme and ¾ cup of the cooking liquid to the blender and mix to a chunky, smooth texture. Add more liquid and blend longer if you prefer a smoother, softer texture
- Fill into sterilized glasses. You can store these as is for up to a week in the fridge.
- If you want to keep the liver sausage for up to a year, cook the jars. The amount of time it takes to preserve the liverwurst depends on the size of the jar. It takes about 2 hours at 212° F for half-pint jars.
Notes
This recipe makes about four ½ pint jars of liver sausage.
Nutrition
Yield: 1tbsp.Calories: 29kcalCarbohydrates: 1gProtein: 1gFat: 2gFiber: 0.1gSugar: 0.2gNet Carbohydrates: 1g