For a richer flavor, consider adding a pinch of ground nutmeg or allspice to the mixture. Ensure the sausage casings are properly prepared to prevent bursting during cooking. Serve the liverwurst warm or cold, as desired. It pairs perfectly with crusty bread, mustard, and pickles.
Liverwurst
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING48 People
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VIEWS24
Embark on a culinary journey with this exquisite liverwurst, a symphony of flavors where rich pork and succulent liver dance with the subtle sweetness of onion and a whisper of seasoning, all encased in a delicate sausage casing.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol91 mg
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Fiber0 g
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Protein19 g
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Saturated Fat5 g
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Sodium52 mg
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Sugar0 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
In a large bowl, gently combine the ground pork, ground pork liver, and minced onions. (5 minutes)
02
Step
45 mins
Season generously with salt and freshly ground black pepper, ensuring the flavors are well distributed throughout the mixture. (2 minutes)
03
Step
5 mins
Carefully stuff the mixture into the prepared sausage casings, ensuring they are not overfilled to prevent bursting during cooking. Twist the casings at regular intervals to create individual sausages. (30 minutes)
04
Step
1 hrs
In a large pot, bring water to a gentle boil. Carefully place the stuffed sausages into the boiling water, ensuring they are fully submerged. (5 minutes)
05
StepReduce the heat to a simmer and cook the sausages for one hour, allowing the flavors to meld and the sausages to fully cook through. (60 minutes)
06
StepRemove the cooked sausages from the water and allow them to cool slightly before serving. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Jayden Jerde
Jun 11, 2025I added a pinch of allspice to the mixture, and it gave the Liverwurst a lovely warmth and depth of flavor.
Adolph Ratke
May 6, 2025This recipe is a keeper! I'll definitely be making this Liverwurst again.
Blair Dibbert
Apr 19, 2025I've never made sausage before, but this recipe was easy to follow, and the results were delicious!
Keshaun Dickinson
Mar 29, 2025The tip about grinding the mixture for a smoother texture was really helpful. My Liverwurst was so creamy and flavorful.
Twila Simonis
Mar 21, 2025I used a combination of pork shoulder and belly as suggested, and it made a huge difference in the richness and flavor of the sausage.
Cierra Franeckiprice
Mar 20, 2025The cooking time was perfect. My sausages were cooked through but still moist and tender.
Rosina Bernhard
Mar 6, 2025Soaking the casings in warm water is a must! It made them much easier to work with.
Collin Ryan
Mar 6, 2025This recipe is fantastic! The Liverwurst turned out perfectly, and the flavor was spot-on.