Homemade GERMAN Liverwurst #shorts #germanfood

If you love Liverwurst, you will love this homemade version. It is simple to make and requires basic ingredients that most would have on hand. Please note that we do use canning jars in lieu of putting the mixture into Natural Casings, this is only to cook the mixture, it isn't to make it shelf-stable. You must refrigerate or freeze.

INGREDIENTS
1 pound ground pork
1 pound beef liver
12 oz. bacon
6 cups water
4 bay leaves
4 whole allspice
1 large white onion
3 garlic clove
1 large red onion
1 T salt
1 tsp. pepper
1 pinch ground allspice
¼ tsp. fresh nutmeg
1 tsp. marjoram
½ tsp. thyme
INSTRUCTIONS

Cut bacon into pieces, start frying it. Add in chopped onions and garlic. When bacon is about 3/4 cooked, add ground pork, liver, bay leaf, 1/2 of spices and water.
Bring to simmer. Cook on medium heat for 1 hour.
Remove the liver and other meat from the pot and place them in the blender. Reserve 1-2 cups of the liquid
Add the other half of the spices & 1/2 cup of the cooking liquid to the blender and mix to a smooth texture. Add more liquid and blend longer if you prefer a smoother, softer texture
Fill into sterilized glasses. You can store these as is for up to a week in the fridge.
If you want to keep the liver sausage for up to a year, cook the jars. The amount of time it takes to preserve the liverwurst depends on the size of the jar. It takes about 2 hours at 212° F for half-pint jars.
NOTES
This recipe makes about four ½ pint jars

Watch this similar video:
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