Ingredients Jump to Instructions ↓

  1. 1 lb Fresh pork liver, cubed

  2. 3/4lb Lean pork butt, cubed

  3. 1/4lb Pork fat, cubed

  4. 1 1/2c Finely diced white onion

  5. 3 tb Powdered milk

  6. 1 ts Finely ground white pepper

  7. 1 1/2ts Salt, or to taste

  8. 2 ts Paprika

  9. 1 ts Sugar

  10. 1/2ts Marjoram

  11. 1/2ts Finely ground coriander

  12. 1/4ts Mace

  13. 1/4ts Allspice

  14. 1/4ts Ground cardamom

Instructions Jump to Ingredients ↑

  1. + Put the cubes of liver, pork, and fat through the fine disk separately, then mix and grind again.

  2. Sprinkle the remaining ingredients over the meat and mix in with your hands.

  3. Run through twice more, chilling a half hour in between.

  4. Pack the mixture into muslin casings (see info recipe), packing the meat as firmly as possible.

  5. Stitch or twist tie the opening closed securley.

  6. Boil enough water to cover the liverwurst by 2-3".

  7. Submerge and weight the liverwurst to keep it under the water.

  8. Return to boiling; reduce heat to barely simmering and cook for three hours.

  9. Drain hot water and replace with ice water.

  10. When cool, refrigerate overnight and remove from muslin casing.

  11. Eat within 10 days.

  12. Source: Home Sausage Making by Charles G.

  13. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw


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