Liverwurst Recipe

Clean and blanch liver

Trim membranes, veins, and any greenish or discolored parts from the pork liver. Cut liver into large pieces. In a medium saucepan, bring enough water to a simmer, add the liver, and blanch for 1 minute to remove surface blood. Immediately transfer liver to an ice bath to stop cooking. Drain and pat dry.

Sauté onion and garlic

In a skillet over medium heat, add 1 tablespoon neutral oil or a small knob of butter (not listed separately). Sauté the finely chopped onion until translucent and just beginning to color, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. Remove from heat and let cool slightly.

Cook the pork shoulder and fat (optional step)

For better texture and flavor, briefly brown the pork shoulder cubes in a hot skillet (in two batches) just until exterior color appears, 3–4 minutes per batch. You can also roast at 400°F/205°C until lightly browned, about 10–12 minutes. Let cool. (If you prefer, use raw pork shoulder and proceed to grind; this recipe assumes cooked or seared for safety and flavor.)

Chill equipment and ingredients

Place metal bowl(s), grinder plates, and meat grinder parts (or food processor bowl) in the freezer for 15–20 minutes. Keep liver, meat, and fat well chilled — cold ingredients create a smooth emulsion.

Coarse grind

Using a coarse grinder plate (or pulse-chop in a food processor), grind the cooled pork shoulder and fat together into a large mixing bowl. Next, grind the blanched liver. If using a food processor, work in small batches and avoid warming the mixture—pulse to a coarse paste.

Fine grind

Pass the coarsely ground meat and liver through a fine grinder plate (or process in short bursts in a food processor until very smooth). Scrape down bowl as needed and keep mixture cold.

Emulsify with liquids

In a stand mixer fitted with the paddle (or by hand with a wooden spoon), combine the finely ground meat mixture with cold water, heavy cream, dry milk powder, and the egg. Mix on low speed until the mixture becomes a smoother, spreadable paste and the liquid is fully incorporated, 2–4 minutes. Do not overheat—if the bowl warms, chill briefly.

Add seasonings

Stir in the sautéed onion and garlic, sea salt, black pepper, ground coriander, mace or nutmeg, sweet paprika, brown sugar, and apple cider vinegar. Mix thoroughly so aromatics and spices distribute evenly throughout the paste. Taste and adjust seasoning—if you want tang, add another 1/2 teaspoon vinegar; for more salt, add in 1/4 tsp increments.

Optional butter and parsley

Fold the softened butter and chopped parsley into the paste for a silkier mouthfeel and fresh note. These are optional but recommended for a classic creamy liverwurst texture.

Prepare casings or molds

If using natural or synthetic sausage casings, rinse and soak according to package instructions and keep them warm to make stuffing easier. Alternatively, line small ramekins or a terrine loaf tin with plastic wrap or butter for an un-cased loaf.

Fill casings or molds

Using a sausage stuffer, piping bag, or spoon, fill casings or ramekins with the liverwurst paste, packing gently to avoid large air pockets. Smooth surfaces and fold over or twist ends for casings; cover ramekins with foil.

Cook gently (poaching or baking)

Poaching method (preferred for even, gentle cooking): Bring a wide pot of water to a bare simmer (not boiling). Submerge sealed sausage links (or tightly wrapped terrine roll) and maintain a very gentle simmer, aiming for internal temperature of 160°F/71°C. This will take about 25–35 minutes depending on thickness. Remove from water and cool. Baking method (for ramekins/terrine): Preheat oven to 325°F/165°C. Place filled ramekins or terrine in a water bath (bain-marie) and bake until internal temperature reaches 160°F/71°C, about 35–45 minutes for small molds. Remove and cool.

Chill and set

After cooking, immediately place sausages or molds in an ice bath for 15 minutes to stop cooking, then refrigerate for at least 6 hours or overnight to firm and develop flavor. If you used casings, refrigerate before slicing to keep neat slices.

To serve, remove from casing or unmold the terrine. Slice into 1/4"–1/2" pieces. Serve chilled or at cool room temperature on rye or pumpernickel bread, with mustard, pickles, or onion. Keeps refrigerated for up to 5 days, or freeze portions for up to 3 months.