German Leberwurst

German Leberwurst


  • 500 gr pork liver
  • 300 gr veal
  • 2000 gr pork belly with rind
  • 250 gr onions
  • 60 gr salt
  • 3 Tbsp white ground pepper
  • 1 Tbsp marjoran
  • 2 tsps ground pimento
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 2 cups boiling water


Liverwurst with Onion. 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 securily. Place sausages in water of 175 degr F and slowly bring up to 215 F and continue cooking at that temperature for 60 minutes. If canning, use canning procedures, and cook 90 minutes.

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