Homemade Liverwurst Leberwurst Food

HOMEMADE LIVER SAUSAGE

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.

HOMEMADE LIVERWURST - LEBERWURST

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.

LIVERWURST PATE

Steps:

• In a medium bowl, knead together liverwurst, garlic powder, basil and green onion.
• Place on serving tray and form into mound or square.
• Mix softened cream cheese, garlic powder, hot sauce and mayonnaise and frost the liverwurst stuff.
• Garnish with something appropriate to the occasion and serve with pumpernickel bread.