📝 About This Recipe
Transport your kitchen to a traditional Bavarian butchery with this authentic, velvety Leberwurst. This classic spread balances the rich, earthy depth of high-quality pork liver with the succulent sweetness of slow-poached pork shoulder and aromatic spices like marjoram and nutmeg. It is an incredibly smooth, melt-in-your-mouth pâté that represents the pinnacle of German 'Abendbrot' culture.
🥗 Ingredients
The Meats
- 2 pounds Pork Shoulder (Boston Butt) (cut into 2-inch cubes)
- 1 pound Pork Fatback (skin removed, cubed)
- 1.5 pounds Fresh Pork Liver (veins removed, sliced)
Poaching Liquid & Aromatics
- 2 large Yellow Onion (peeled and quartered)
- 3 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
The Spice Blend
- 2 tablespoons Fine Sea Salt (adjust to taste)
- 2 teaspoons Ground White Pepper
- 1 tablespoon Dried Marjoram (rubbed between palms to release oils)
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Pink Curing Salt (Prague Powder #1) (optional, for pink color and preservation)
Finishing
- 1/2 cup Reserved Poaching Liquid (strained and hot)
- 1/4 cup Heavy Cream (optional, for extra silkiness)
👨🍳 Instructions
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1
Place the pork shoulder cubes, pork fatback, quartered onions, bay leaves, and peppercorns in a large stockpot. Cover with water by at least 2 inches.
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2
Bring the pot to a gentle simmer over medium-high heat. Once simmering, reduce heat to low, cover, and poach for about 75-90 minutes until the meat is very tender and falling apart.
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3
While the pork is simmering, prepare the liver. Rinse the liver in cold water and pat dry. In a separate pan of simmering water (not boiling), poach the liver slices for only 3-5 minutes. The center should still be slightly pink; do not overcook or it will become grainy.
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4
Remove the liver from its water and immediately grind it through the finest plate of a meat grinder, or pulse in a food processor until it forms a smooth paste. Set aside.
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5
Once the pork shoulder and fat are tender, use a slotted spoon to remove the meat, fat, and cooked onions from the pot. Reserve 1 cup of the poaching liquid and strain it.
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6
Grind the warm pork shoulder, fatback, and the cooked onions through the fine plate of your meat grinder into a large mixing bowl.
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7
Combine the ground pork mixture with the ground liver. Add the sea salt, white pepper, marjoram, nutmeg, allspice, ginger, and pink curing salt (if using).
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8
For the signature silky texture, transfer the mixture in batches to a high-speed blender or food processor. Add a splash of the reserved hot poaching liquid and the heavy cream to each batch.
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9
Process until the mixture is completely smooth and emulsified. It should have the consistency of a thick, spreadable frosting.
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10
Taste the mixture while warm. Note that flavors will mellow once chilled, so ensure it is well-seasoned with salt and marjoram at this stage.
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11
Spoon the warm Leberwurst into clean glass jars, tapping them on the counter to remove air bubbles. Leave about half an inch of headspace.
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12
Seal the jars and allow them to cool to room temperature before refrigerating. For the best flavor development, let the Leberwurst mature in the fridge for at least 24 hours before serving.
💡 Chef's Tips
Always use the freshest liver possible; 'bloody' or old liver will result in a bitter spread. To achieve the 'fine' texture of commercial Leberwurst, a food processor or immersion blender is essential after the initial grinding. If you prefer 'Hausmacher' (Farmer style) Leberwurst, skip the final blending step and keep the grind slightly coarser. Temperature is key: process the meat while it is still warm to ensure the fat emulsifies properly with the liquid. For a longer shelf life, you can melt a thin layer of lard or clarified butter over the top of the jars to seal out oxygen.
🍽️ Serving Suggestions
Serve at room temperature on thick slices of crusty German rye bread (Roggenbrot). Top with thinly sliced raw white onions and a sprinkle of extra marjoram. Accompany with crunchy cornichons or sweet-and-sour pickled beets to cut through the richness. Pair with a cold, crisp Pilsner or a dry Riesling to balance the savory fats. Spread on a warm pretzel for a classic Bavarian snack.