Leberwurstbrot: Bread with liverwurst.

Welcome to a journey into traditional German cuisine! In this recipe, we'll be crafting a delectable Franconian Liverwurst as featured on Wurst Circle's culinary YouTube channel. Whether you're a beginner or a seasoned cook, this pork liver pâté promises to add a rich, savory element to your charcuterie board or sandwiches. Let's dive into the timeless art of making this rustic delicacy from scratch.

**Ingredients:**

- 600 grams pork liver

- 400 grams pork belly

- 300 grams pork shoulder

- 2 medium onions

- 2 tablespoons lard or ghee

- 1 teaspoon marjoram, dried

- 1/4 teaspoon mace

- 1/4 teaspoon allspice

- 1/4 teaspoon ground ginger

- A pinch of ground cardamom

- 20 grams salt (adjust to taste)

- 2.5 grams cure number one (optional, but recommended for color and preservation if smoking or canning)

- Coarse black pepper to taste

**Equipment:**

- Meat grinder (manual or electric)

- Food processor (optional, for extra fine texture)

- Jars with lids or artificial/natural casings

- Filler (manual funnel or stuffer)

- Large pot or sous-vide setup

**Prep Time:** 30 minutes

**Cook Time:** 1 hour 30 minutes

**Total Time:** 2 hours

**Instructions:**

1. Begin by cutting the pork liver, belly, and shoulder into cubes or strips that will easily fit into your meat grinder.

2. If using the sous-vide method, place the meat into a heat-safe bag and cook at 78-80°C (176°F) for approximately 1.5 hours. This method ensures maximum flavor retention as no moisture is lost to the cooking water.

3. Alternatively, cook the meat in a large pot of water maintained above 80°C (176°F). Make sure to weigh the meat both before and after cooking to calculate and replace the lost moisture in the sausage.

4. While the meat cooks, peel and slice the onions. They don't have to be too precise, as they will be minced later. Fry the onions in lard or ghee on low to medium heat just until sweated and translucent, enhancing their sweetness.

5. Mince all dried spices into a fine powder. For the marjoram, it's optional to mince or leave it flaked for visual appeal in the finished product.

6. After cooking, grind the meat using a meat grinder fitted with the desired size of a perforated disc.

7. In a food processor or by further mincing, combine the cooked meat, sweated onions, spice blend, salt, and cure number one. Process until the mixture achieves a smooth, homogenous consistency.

8. Prepare your jars or casings for stuffing. Sterilize jars if planning to preserve the liverwurst.

9. Use a manual funnel or stuffer to fill the jars or casings with the liverwurst mixture. If using casings, you might need to poach them or, if suitable, smoke them after stuffing.

10. If using jars, make sure to wipe any spills for a clean seal and screw the lids on tightly.

**Cooking Tips:**

- Adjust the fat content to your taste, but a 30% ratio is recommended for an authentic Liverwurst texture.

- When using casings, ensure they are appropriately prepared (soaked or rinsed) according to the type.

- If you plan to smoke the Liverwurst, remember only specific casings allow smoke penetration.

**Servings:** This recipe yields approximately 1.5 kilograms of liverwurst, suitable for numerous servings depending on usage.

This recipe is attributed to the author Wurst Circle and their YouTube channel: https://www.youtube.com/@WurstCircle

#traditionalrecipe #liver #german

YouTube channel - Wurst Circle: https://www.youtube.com/@WurstCircle

Leberwurstbrot: Bread with liverwurst.