Liverwurst Recipe

Trim and rinse

Trim visible connective tissue and membranes from pork liver and pork shoulder. Rinse liver lightly under cold water, pat dry with paper towels, then slice into roughly 1-inch pieces so it will cook evenly.

Chill pork back fat in the refrigerator until very cold (this will make it easier to dice later).

Cook onions and garlic

Peel and quarter the onion. In a medium skillet, add 1 tablespoon neutral oil or a small knob of butter and set over medium-low heat. Add the quartered onion and cook slowly, stirring occasionally, until translucent and soft but not browned, about 8–10 minutes. Add the garlic whole cloves for the last 2 minutes to soften. Remove from heat and let cool briefly.

Sear pork shoulder

Cut pork shoulder into 1-inch cubes. In a heavy skillet or sauté pan set over medium-high heat, add a small drizzle of oil and sear the pork shoulder pieces until browned on the outside and cooked through, 6–8 minutes. Remove and let cool slightly.

Poach liver

Place the liver pieces in a saucepan and add enough cold water to cover by 1/2 inch. Add 1/2 tsp of the salt. Bring just to a simmer over medium-low heat — do not boil — and poach the liver until just cooked through and still slightly pink in the center, about 6–8 minutes depending on piece size. An instant-read thermometer should read about 160°F (71°C) in the center. Drain the liver and let cool. Reserve about 2–3 tablespoons of the cooking liquid.

While meats cool, dice chilled pork back fat into small 1/4-inch cubes. Return the fat briefly to the refrigerator to keep it cold. Cold fat will give a smoother texture when processed and prevent melting into liquid.

First grind or chop

Using a food processor or meat grinder, coarsely grind the cooled pork shoulder and cooled liver (in batches if needed). If using a food processor, pulse in short bursts to avoid overheating; you want a coarse paste rather than completely smooth.

Add aromatics and binders

Add the softened onions and garlic, breadcrumbs, egg yolks, milk, and cream to the ground meat in the processor. Add the remaining salt, black pepper, allspice, nutmeg, brown sugar, Worcestershire sauce, and apple cider vinegar. Pulse until the mixture becomes a homogenized, spreadable paste. Scrape down the bowl as needed. If the mixture seems too loose, add an additional tablespoon of breadcrumbs; if too thick, add 1–2 tablespoons milk or reserved cooking liquid.

Incorporate chilled fat

Fold in the chilled diced pork back fat by hand or pulse just a few times in the processor — you want small distinct pieces of fat distributed throughout the pate, not fully emulsified. This gives the classic liverwurst texture.

Fill loaf pan

Preheat oven to 325°F (160°C). Lightly oil or line a 9x5-inch (or similar) loaf pan. Pack the liverwurst mixture evenly into the pan, smoothing the top. Cover with aluminum foil.

Bake in a water bath

Place the loaf pan in a larger baking dish and pour hot water into the outer pan to come about halfway up the side of the loaf pan (bain-marie). Bake until the center registers 160°F (71°C) and the loaf is set, about 45–60 minutes depending on depth. Remove foil for the last 10 minutes if you want a slightly firmer top.

Cool and press

Carefully remove the loaf pan from the water bath and cool on a rack for 15 minutes. For a tight, sliceable texture, place a piece of parchment over the top of the loaf and weigh it with a can or a small cutting board and a weight; refrigerate in the pan until fully chilled, at least 4 hours or overnight.

Unmold and slice

Run a thin knife around the pan edges and invert or lift the loaf out. Slice to desired thickness. Taste and adjust with a light sprinkle of white pepper if using.

Serve chilled or at cool room temperature on toasted bread or rye with cornichons or pickles. Keeps tightly wrapped in the refrigerator for up to 5 days; can be frozen for up to 3 months.