German Homemade Leberwurst Liverwurst Recipes

Steps:

• Cut meat in small pieces.
• Combine with liver, onion, salt, and pepper.
• Simmer 40 minutes.
• Add herbs; stir.
• Grind all coarsely.
• Stuff into casings and tie.
• Cover with water; bring to a boil and boil 6 minutes.
• Serves 6 or more.
• Luchow's German Cookbook.

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.

Steps:

• Blend the liverwurst and sour cream until smooth and creamy (adding extra sour cream to get to your preferred texture)- a food processor works well for this.
• Add all the other ingredients, mixing well, then place in serving bowl.
• Optional: if you want to be really decadent, top it with crumbled bacon.
• May be served at room temperature or chilled; makes about 1 3/4 cups of dip.
• Dippers: cucumber, celery, bell pepper strips, radishes, cauliflower, asparagus, cocktail rye bread, lavasch crackers, Wasa, etc.