Homemade Liverwurst - Leberwurst

"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"
 
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Ready In:
2hrs 20mins
Ingredients:
12
Yields:
2 kg
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ingredients

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directions

  • 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.

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