Things

Meat

Liverwurst

Ingredients:

• 900 grams pork liver (or a combination of beef and pork liver)
• 450 grams fatty pork belly or pork shoulder
• 15-30 grams salt (adjust to taste)
• 5 grams freshly ground black pepper
• 2.5 grams ground allspice (optional)
• 2.5 grams dried marjoram (optional)
• 60 grams finely chopped fresh onion (optional for a hint of natural sweetness and flavor)
• Cold water or broth for poaching

Instructions:

1. Preparation: Rinse the liver under cold water to remove any blood or impurities. Trim any connective tissue or tough parts from the liver.

2. Grinding the Meat: Cut the liver and pork belly or shoulder into chunks that will fit into a meat grinder. Grind all the meat using a medium-fine disk into a large mixing bowl. If you don’t have a grinder, you can also use a food processor, but ensure not to over-process; it should retain a bit of texture.

3. Seasoning: Add salt, pepper, allspice, marjoram, and chopped onion to the ground meat and mix thoroughly. It’s essential to ensure that the seasonings are distributed evenly.

4. Cooking:
   • Fill a large pot with cold water or broth and bring to a gentle simmer.
   • Shape the liverwurst mixture into logs or the shape of your container. If you’re planning to store in a container that doubles as a mould, you can press the mixture directly into it.
   • Gently place the liverwurst into the simmering water or broth. Poach for about 1 hour. Ensure that the liverwurst is always covered with liquid; you may need to top up with hot water as it cooks.
   • To test for doneness, you can insert a meat thermometer into the center of the liverwurst. It should read at least 70°C.

5. Cooling and Storing: Once cooked, remove the liverwurst from the water and allow it to cool to room temperature. If you used a mould, let it cool inside the mould. Once cooled, transfer to the refrigerator and let it set and chill for at least 4 hours or overnight.

6. Serving: Liverwurst can be sliced and eaten as is, or spread on bread or crackers.

This liverwurst should be stored in the refrigerator and consumed within a week. If you’re planning to store it longer, consider freezing it. Before serving from the freezer, allow it to thaw in the refrigerator.