Homemade liverwurst

Name: Homemade liverwurst
Yield: 4
Ingredients: for 5,5 kg of liverwurst:0,6 kg pork liver; 0,5 kg pork skins; 2 kg pork jowl; 0,5 kg raw pork belly; 1,2 kg pork hearts; 0,5 L broth for soaking the breadcrumbs; 900 g breadcrumbs; 3 cloves garlic; 9 onions; 3 eggs; salt and pepper to taste; natural pork casings; for the broth:3 cloves garlic; 6 bay leaves; 10 juniper berries; 10 allspice berries; salt and pepper to taste; vegetables (carrot, leek, celery, parsley root, 2 onions)

Homemade liverwurst is a healthier, more natural alternative to the store-bought version. You can prepare the recipe in two ways - by stuffing the meat filling into natural casings or by pasteurizing the liverwurst in jars. It's up to you which method you choose - both will delight your palate and make this product a permanent fixture in your kitchen!

Notes

How to make homemade liverwurst - step by step.

Liverwurst recipe (also in jars)

Preparation:

Slice the onion thinly, place it in a skillet with a small amount of oil, sprinkle lightly with sugar, and sauté until slightly translucent. Trim and rinse the meat thoroughly. Prepare water with spices and vegetables for the broth. Place the meat (without the liver) in a pot and simmer for 60 minutes over low heat. Then add the liver and cook for another 20 minutes. Once removed, the meat should be tender but not falling apart.

Grind all the meats twice through a 5 mm plate. Pour broth over the breadcrumbs and knead thoroughly to moisten. Add to the breadcrumbs the ground meat and sautéed onion, also ground twice. Add the spices and eggs to the filling and mix thoroughly to obtain a uniform mass. Taste to check whether the amount of seasoning suits you. If the mixture is too dry, you can add a little more broth.

Liverwurst in casing:

Prepare the casings half an hour in advance (rinse well and soak for 30 minutes in lukewarm water). Stuff the prepared mixture fairly loosely into the casings, forming short links. Place them in water at 75°C and poach for 20 minutes, maintaining this temperature. After poaching, remove the liverwurst, let it cool - and it's ready!

Liverwurst in a jar:

Sterilize the jars and dry them. Pack the mixture fairly firmly into the jar to leave as little air space as possible. Seal and pasteurize (place the jars in a pot of water and set over low heat) for one hour. Let cool and repeat the pasteurization the next day.

Enjoy! ...because homemade is better!

Ingredients