📝 About This Recipe
A cornerstone of German 'Abendbrot,' this authentic Hausmacher Leberwurst is a silky, savory masterpiece that balances the mineral richness of pork liver with the succulent sweetness of slow-poached pork belly. Infused with a fragrant blend of marjoram, allspice, and a hint of nutmeg, this spreadable sausage captures the rustic soul of a Bavarian butcher shop. It is a testament to the art of traditional charcuterie, offering a melt-in-the-mouth texture that is incomparable to store-bought varieties.
🥗 Ingredients
The Meats
- 1000 grams Pork Belly (skinless, high-quality fat content)
- 500 grams Pork Shoulder (trimmed of silver skin)
- 500 grams Fresh Pork Liver (veins removed, rinsed in cold water)
Poaching Liquid & Aromatics
- 2 large Yellow Onions (peeled and halved)
- 2 pieces Carrots (roughly chopped)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
The Spice Blend (per kg of total meat)
- 18 grams Fine Sea Salt (adjust per kg of final meat weight)
- 2 tablespoons Dried Marjoram (rubbed to release oils)
- 1 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Ground Allspice (freshly ground if possible)
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- 1/4 teaspoon Ground Ginger (adds a subtle brightness)
- 2 tablespoons Butter or Lard (for sautéing onions)
- 2 large Yellow Onions (finely minced for the mixture)
👨🍳 Instructions
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1
Place the pork belly and pork shoulder in a large pot. Cover with water and add the halved onions, carrots, bay leaves, and peppercorns. Bring to a gentle simmer (approx. 85°C/185°F) and cook for about 90 minutes until the meat is tender but not falling apart.
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2
While the meat simmers, prepare the liver. Slice the raw liver into thin strips and blanch it in boiling water for exactly 2-3 minutes. It should be slightly firm on the outside but still pinkish/soft on the inside. Drain and set aside.
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3
Sauté the finely minced onions in butter or lard over medium-low heat until they are soft, translucent, and slightly golden. Do not brown them too much, as we want sweetness, not bitterness.
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4
Once the pork belly and shoulder are cooked, remove them from the broth. Reserve at least 2 cups of the hot cooking liquid (the 'Kesselbrühe'). Let the meat cool just enough to handle; it must be processed while still warm.
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5
Grind the warm pork belly, pork shoulder, and blanched liver through the finest plate of your meat grinder (usually 2mm or 3mm). For a truly silky texture, you can grind it twice.
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6
In a large bowl, combine the ground meat mixture with the sautéed onions and all the spices (salt, marjoram, white pepper, allspice, nutmeg, and ginger).
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7
Slowly incorporate the reserved hot cooking broth into the mixture. Stir vigorously until you achieve a soft, almost 'porridge-like' consistency. The mixture will firm up as it cools, so it should feel quite loose at this stage.
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8
Taste the mixture. Note: Warm sausage meat tastes less salty than it will when cold, so ensure it is well-seasoned.
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9
Sterilize your glass jars. Fill the jars with the liver sausage mixture, leaving about 2cm (3/4 inch) of headspace at the top to allow for expansion.
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10
Wipe the rims clean and seal the jars tightly. Place them in a large pot with a rack at the bottom, and fill with water until the jars are 3/4 submerged.
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11
Simmer the jars at 100°C (212°F) for 120 minutes to ensure they are shelf-stable and the flavors are fully melded.
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12
Carefully remove the jars and let them cool at room temperature overnight. You will see a layer of delicious white fat solidify at the top—this is normal and highly prized!
💡 Chef's Tips
Always process the meat while it is still warm; if the fat cools and solidifies before mixing, the sausage will be grainy rather than creamy. Do not overcook the liver during the blanching phase, or the final sausage will have a bitter, dry 'iron' taste. If you prefer a 'Pfälzer' style (coarse) Leberwurst, grind half the pork belly through a medium plate and only the liver and shoulder through the fine plate. Use high-quality dried marjoram; it is the signature herb of German liver sausage and should be used generously. Ensure your jars are perfectly clean to prevent spoilage; the high fat content requires a good seal.
🍽️ Serving Suggestions
Serve at room temperature spread thickly on crusty sourdough rye bread (Graubrot). Top with thin slices of raw red onion and a sprinkle of extra marjoram or coarse black pepper. Pair with crunchy cornichons or a side of fermented sauerkraut to cut through the richness. Accompany with a cold German Pilsner or a dry Riesling to balance the savory fats. Excellent as part of a traditional 'Brotzeit' platter with hard cheeses and smoked hams.