Liverwurst

I like this recipe for liverwurst. I use pork liver and heart.

Ingredients

Will yield about 2 3/4 lbs of liverwurst.

• 1.25 lbs pork liver
• 1/2 lb pork heart (can use pork shoulder)
• 3/4 lb back fat
• 3 tsps table salt
• 1 1/2 tsp sugar
• 1/2 onion +1 TBS oil, grated and cooked till soft and golden
• 1/4 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground mace
• 2 tsps dried marjoram
• 1/4 tsp ground coriander, optional
• 1 1/2 tsp freshly ground black pepper

Recipe

1. Grate onion and sautee until soft and golden. Allow to cool.
2. Weigh out fat, liver, and heart. Cut in chunks.
3. Mix onions, meat, fat, and spices. Freeze until solid.
4. Grind using a fine grinder plate. Re-freeze, and re-grind.
5. Optional: Place liver mixture in fridge and allow to sit overnight or up to 24 hrs.
6. If you have casings, stuff the liver mixture into them.
7. If you don't have casings, divide liver mixture into three parts. Place one part of the liver mixture onto a large piece of parchment paper. Fold over, and roll into a log. Twist ends. Place parchment paper wrapped liver mixture on a piece of foil. Wrap yet again, twisting the ends to tighten log. Repeat with other two portions.
8. Add the sausage to a large pot with cold water. Heat pot on low until temperature reaches 170 deg F( no higher). Simmer, and adjust heat as needed to maintain a constant temperature. Internal temperature should be around 145 degrees, which should take about 40 minutes total cooking time.
9. Remove from water, unwrap and allow to cool. Re-wrap with fresh parchment paper tightly(and then again in plastic wrap if desired) ... or place in small glass containers and cover.
10. Refrigerate for 12-24 hours to allow the flavors to settle as well as the liverwurst to "mature."

History

April 2024

4lb liver, 1.8lb heart, 2.25lb pork back fat.

December 2023

Made it using the liver and heart from the Eggstravaganza cow and pork fat from the market. Decided to try stuffing in casings. The casings didn't work so well. The liverwurst leaked from them while cooking (there may be a better way of making links than the simple twists), and the casings didn't give them the wonderful pop that I wanted. Would have been better to poach in parchment paper like I did before.

Also, be more generous with the spices!

April 2017

First made this using the liver, heart, and fat from the Eggstravaganza pig. I poached in parchment paper, and it was a hit.