Smoked Liverwurst Recipe

Prep meat and liver

Keep meat and liver very cold. Trim any connective tissue and large veins from the liver. Cut pork shoulder, liver, and fatback into 1-inch cubes and return to the refrigerator or freezer for 20–30 minutes so they are firm but not frozen solid.

Grind (first pass)

Set up your grinder with a medium (6–8 mm) plate. Working in small batches, pass the chilled pork shoulder and fatback through the grinder. Transfer to a bowl and keep chilled. Grind the pork liver separately through the same plate to keep texture uniformly smooth; keep chilled.

Chill equipment

Place the bowl, mixing paddle (or stand mixer bowl), and any meat grinder parts you will use into the refrigerator or freezer briefly so everything is cold. Cold temperatures prevent smear and help bind.

Mix seasonings

Combine the sea salt, sugar, black pepper, allspice, coriander, mace (or nutmeg), and optional pink curing salt in a small bowl. Stir thoroughly so the cure and spices are evenly distributed.

Emulsify and bind

In a stand mixer fitted with the paddle, add the ground pork and ground liver in cold bowls. Sprinkle the seasoning mix over the meat. Start the mixer on low and gradually add the cold water in a steady stream, then add the cream (or milk) and the dry milk powder. Mix for 2–4 minutes on medium-low until the mixture becomes smooth, pasty, and holds together (a fine, spreadable texture). If you don’t have a mixer, use a food processor in batches pulse + scrape, but take care not to overheat.

Optional aromatics

If using shallot, garlic, and thyme, fold them into the emulsified meat now and mix on low just until incorporated. Do not overwork; you want the liverwurst to remain very smooth.

Prepare casings

Rinse the soaked casings under running water, flushing salt out of the interior. Keep them in a bowl of water until ready. Lightly oil the stuffing horn and a baking sheet or tray with the neutral oil.

Stuff the sausage

Fit a sausage stuffer with a 2–3 inch tube (or use a large-diameter stuffer). Feed the emulsified liverwurst into the stuffer, filling casings firmly but without air pockets. Make 8–10 inch links or a few larger logs. Tie the ends with butcher twine and prick any visible air pockets with a needle to release trapped air. Place formed logs on a chilled tray.

Rest

Refrigerate the stuffed casings for 1–2 hours to allow the texture to settle and help prevent ruptures during smoking.

Preheat smoker

Prepare your smoker for a low-temperature smoke. Target a steady smoking temperature of 180–200°F (82–93°C). Use mild fruit woods (apple or cherry) or a light hickory for 2–3 hours of smoke flavor. Maintain good airflow and avoid flare-ups.

Cold-hold option

If you prefer less set texture, you may cold-smoke at 90–100°F for 3–4 hours and then bake/steam to internal temp. The recipe below continues with hot smoking to fully cook.

Smoke to temperature

Place the rested logs in the smoker. Smoke until the internal temperature reaches 155–160°F (68–71°C). This typically takes 2–3 hours at 180–200°F depending on log size. Use a probe thermometer inserted into the center for accuracy.

Cool and chill

When the target internal temperature is reached, remove the liverwurst from the smoker and immediately place on a tray to cool at room temperature for 20–30 minutes, then transfer to the refrigerator. Chill thoroughly (4–6 hours or overnight) to let the texture firm and flavors meld.

Serve or store

Slice the smoked liverwurst chilled. Serve on crusty bread, crackers, or as part of a charcuterie board. Store refrigerated up to 7 days or vacuum-seal and freeze for longer storage. If pink curing salt was used, follow curing-salt safety guidelines and do not exceed suggested quantities.