German Homemade Leberwurst Liverwurst Recipes

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GERMAN HOMEMADE LEBERWURST LIVERWURST

Make and share this GERMAN HOMEMADE LEBERWURST Liverwurst recipe from Food.com.

Provided by Olha7397

Categories     Pork

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9



GERMAN HOMEMADE LEBERWURST Liverwurst image

Steps:

  • Cut meat in small pieces.
  • Combine with liver, onion, salt, and pepper.
  • Simmer 40 minutes.
  • Add herbs; stir.
  • Grind all coarsely.
  • Stuff into casings and tie.
  • Cover with water; bring to a boil and boil 6 minutes.
  • Serves 6 or more.
  • Luchow's German Cookbook.

Nutrition Facts : Calories 1041.3, Fat 91.2, SaturatedFat 32.9, Cholesterol 478.1, Sodium 754.6, Carbohydrate 6.8, Fiber 0.6, Sugar 1.6, Protein 45.3

2 lbs fresh fat pork belly
1/2 lb fresh pork shoulder
1 1/2 lbs fresh pork liver, chopped
2 onions, sliced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dried marjoram or 1 teaspoon fresh marjoram
1/2 teaspoon dried thyme or 1/2 teaspoon fresh thyme
pork casing, washed and dried

HOMEMADE LIVERWURST - LEBERWURST

Here's another recipe for making Leberwurst yourself. Sorry it took so long. I sort of get behind in everything translating a lot of recipes helping folks in Germany or here. Best regards, Annemarie Klehe Edgell Liverwurst with Onion Yield estimated

Provided by Anne Edgell

Categories     German

Time 2h20m

Yield 2 kg

Number Of Ingredients 12



Homemade Liverwurst - Leberwurst image

Steps:

  • Cook pork belly about 70 minutes.
  • Blanch liver and veal 5 minutes.
  • Coarsely chop onions and saute briefly, should not change color.
  • Grind meats and onion with 3mm blade of meat grinder.
  • Add spices, salt and water thoroughly mixing all ingredients.
  • Fill sausage casings, tie ends securely.
  • Place sausages in water of 175 deg F and slowly bring up to 215 deg F (boiling) and continue cooking at that temperature for 60 minutes.
  • If canning, use canning procedures, and cook 90 minutes.
  • Liverwurst can be frozen.

Nutrition Facts : Calories 5904.3, Fat 552.9, SaturatedFat 201.8, Cholesterol 1712.8, Sodium 12344.5, Carbohydrate 29.8, Fiber 5.9, Sugar 5.9, Protein 189.6

500 g pork liver
300 g veal
2000 g pork belly (with rind)
250 g onions
60 g salt
3 tablespoons white pepper, ground
1 tablespoon marjoram
2 teaspoons pimientos, ground
1 teaspoon nutmeg, ground
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
2 cups boiling water

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