German Homemade Leberwurst Liverwurst Food

HOMEMADE LIVER SAUSAGE

Homemade Liver Sausage image

Provided by Angela Schofield

Categories Spread

Time 1h50m

Number Of Ingredients 15

Ingredients

1/2 pound pork or beef liver
2 oz. uncured bacon
1/2 pound uncured pork belly
6 cups water
2 bay leaves
7 whole allspice
1 large white onion
1 garlic clove
1 small red onion
1 tsp. salt
1/2 tsp. white pepper
1 pinch allspice
1/4 tsp. nutmeg
1/2 tsp. marjoram
1 tsp. thyme

Steps:

Cut white onion into quarters.
Pour water into a medium pot, add bay leaves and all spice.
Cook pork belly for about 1 hour on medium heat.
Add liver at the last 10-15 minutes.
Cut liver and pork belly into bite sized pieces and add to blender.
Dice onion and bacon finely, fry till translucent and add to blender.
Add spices to the blender and mix to a smooth texture.

Nutrition Facts : ServingSize 1 grams

GERMAN HOMEMADE LEBERWURST LIVERWURST

GERMAN HOMEMADE LEBERWURST Liverwurst image

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

Ingredients

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

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

HOMEMADE LIVERWURST - LEBERWURST

Homemade Liverwurst - Leberwurst image

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

Ingredients

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

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

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