Leberwurst is a German sausage that literally translates to “Liver Sausage”. This sausage can be served in a casing or in a jar and depending on the way it’s prepared it can be firm or spreadable.
I wanted to make a spreadable version of this sausage so my fat content is going to be a little higher than usual. The end result is a leberwurst spread that’s simply delicious.
The process of making a leberwurst falls into the emulsified sausage category as all of the ingredients are chopped so finely and the fat and water held in suspension by proteins from the meat and the liver. Making this sausage requires a good food processor with very sharp blades. This ensures that the texture of this leberwurst is just right.
You will notice that my leberwurst is slightly pink. This is due to the Insta Cure #1 that I used prior to processing the pork belly. This is completely optional. The use of Insta Cure #1 preserves the color and allows the leberwurst to have a slightly longer shelf life. If you choose to omit this step your liver sausage will still taste amazing it will just have a greyish finish with a shorter shelf life.
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Insta Cure #1
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- Cut the pork belly into small cubes.
- OPTIONAL: Add only the Insta Cure #1 to the cubed up pork belly, rub the cure into the bellyl, put into a vac sealed bag, and and place in the fridge for 2-3 days. This is completely optional so if you want to skip this step that's ok. (this step will cure the pork belly, allow it to keep its pink color, and give it a longer shelf life)
- Add the pork belly cubes in some simmering water and simmer for 20 minutes. Once finished set to the side and save some of the cooking stock for later use
- Cut your liver into small cubes and soak in cool water for 1 hour. After it's done soaking, drain the water and blend the liver till smooth then set that to the side.
- Sautee the onions in a little oil till they start to take on some color. Once they are finished cooking, place them in a blender with the pork stock and blend till smooth. Set that to the side.
- Grind the cooked pork belly cubes on a fine grinding plate (3mm)
- Chill all of your ingredients.
- In a food processor add the ground pork and liver and process till it forms a smooth paste. Add the chilled cream and chilled onion mixture. Continue to process for 20 seconds. Finally add the seasonings. Process till completely emulsified and everything looks smooth.
- Place the mixture in a small mason jar (60mm) and cook at 176F for 1 hour. The rule of thumb is to cook for 1 minute for every "mm" that you jar is wide. So if your jar is 60mm wide you'll need to cook for 60 minutes.
- Once finished cooking allow the jars to cool in luke warm water then transfer to ice cold water to cool them down completely. Refrigerate overnight.
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