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Famous Liverwurst
Description
To some, the best tasting of the German wursts is the Liverwurst, an anglicisation of the German Leberwurst.
This delicious version of the famous liverwurst uses a collagen or plastic casing rather than a natural casing.
Ingredients
At a glance
Home Made Sausage
Makes
a 2 Pound Sausage
| 1 | mahogany sausage casings (2½" x 20") | | 1 | pound fresh pork liver | | ¾ | pound lean pork butt | | ¼ | pound pork fat | | 3 | tablespoons nonfat dry milk | | 2 | teaspoons sweet paprika | | 2 | teaspoons kosher or coarse salt | | 1 | teaspoon freshly ground white pepper | | 1 | teaspoon sugar | | ½ | teaspoon ground coriander | | ½ | teaspoon dried marjoram | | ¼ | teaspoon ground allspice | | ¼ | teaspoon ground cardamom | | ¼ | teaspoon ground mace | | 1 | large sweet white onion, finely diced (makes about 1½ cups) |
Methods/steps
- Cut the meats and fat into 1-inch cubes. For ease of grinding, freeze cubes for about 30 minutes.
- While keeping them separate, grind the liver. pork and fat through a fine disk of a meat grinder. Mix together and grind this mixture a second time.
- Add the milk, paprika, salt, pepper, sugar, coriander, marjoram, allspice, cardamom, mace and onion. Using a meat mixer or your hands, mix very well.
- Grind the meat through the fine disk of a meat grinder two more timesa. Freeze the mixture for 30 minutes between grindings.
- Prepare casings as per directions.
- Using the stuffer attachment or stuffer, stuff the mixture into the casing. Pack the mixture firmly.
- Close the open end firmly using a hog ring.
- In a large kettle, bring enough water to boil that will cover the liverwurst by 3-4 inches.
- Place the sausage in the boiling water and use a heavy plate to keep it under the surface of the water.
- When the water returns to a boil, reduce the heat so the wather maintains a temperature of 175°F. Cook while covered for 3 hours.
- After 3 hours, prepare a large bowl of ice water and submerge the liverwurst to quickly cool it.
- After 20 minutes, drain, pat dry and refrigerate overnight while covered.
- The next day, remove casing and store liverwurst in the refrigerator.
- Eat within 10 days.
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