German Homemade Leberwurst Liverwurst
Experience the rich, authentic flavors of Germany with this homemade Leberwurst (Liverwurst) recipe, a traditional spreadable pork liver sausage that’s irresistibly creamy and spiced to perfection. Featuring a harmonious blend of pork liver, belly, and shoulder, this recipe is elevated with sautéed onions, a touch of heavy cream, and warming spices like marjoram, nutmeg, and allspice. Perfectly balanced and deeply flavorful, the mixture is poached gently for a smooth, velvety texture that’s ideal for spreading on rustic bread or crisp crackers. Made with simple, wholesome ingredients, this classic German delicacy is an artisan-worthy centerpiece for charcuterie boards, festive gatherings, or a cozy snack. Whether stored in jars or traditional casings, this homemade Leberwurst offers a truly satisfying taste of old-world cooking.
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Recipe Information
Ingredients
- 500 grams pork liver
- 400 grams pork belly
- 300 grams pork shoulder
- 1 medium onion, finely chopped
- 2 tablespoons unsalted butter
- 15 grams salt
- 2 teaspoons white pepper
- 1 teaspoon marjoram, dried
- 0.5 teaspoons nutmeg, ground
- 0.5 teaspoons allspice, ground
- 100 milliliters heavy cream
- 500 milliliters water
Instructions
Roughly chop the pork liver, pork belly, and pork shoulder into pieces that will fit into your meat grinder.
Bring a large pot of water (500 milliliters) to a gentle simmer. Add the pork shoulder and pork belly. Simmer for 45 minutes, skimming off any impurities that rise to the surface.
After 30 minutes of cooking the pork shoulder and belly, add the pork liver to the same pot. Simmer for an additional 15 minutes, until all the meats are cooked through but not overdone.
While the meat cooks, heat the unsalted butter in a small pan over medium heat. Sauté the finely chopped onion until soft and translucent, about 5-7 minutes. Set aside.
Drain the cooked meats, reserving about 1 cup (250 milliliters) of the cooking liquid. Allow the meats to cool slightly before handling.
Using a meat grinder with a fine disc attachment, grind the pork liver, belly, and shoulder together twice to achieve a smooth consistency. Alternatively, use a food processor in batches to blend until smooth.
Combine the ground meat in a mixing bowl. Add the sautéed onion, salt, white pepper, marjoram, nutmeg, allspice, and heavy cream. Mix thoroughly, gradually adding the reserved cooking liquid until the mixture reaches a creamy spreadable consistency.
Taste the mixture and adjust seasoning if necessary.
Pack the mixture into sterilized jars or ramekins, ensuring there are no air pockets. Alternatively, use casings for a traditional sausage presentation.
Place the jars or casings in a large pot of water heated to 85°C (185°F) and poach for 45 minutes. Maintain the temperature to avoid overcooking.
Remove the Leberwurst from the water and allow it to cool completely. Store in the refrigerator for up to one week or freeze for longer storage.
Serve spread on bread or crackers for a classic German treat.
Nutrition Facts
Calories |
4135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.3 g | 420% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2220 mg | 740% | |
| Sodium | 6811 mg | 296% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 239.9 g | 480% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 216 mg | 17% | |
| Iron | 120.2 mg | 668% | |
| Potassium | 3700 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
