📝 About This Recipe
Transport your palate to a traditional German gasthaus with this silky, deeply savory house-made liverwurst. This recipe balances the rich, mineral depth of calf's liver with the lusciousness of pork belly, brightened by a sophisticated blend of marjoram, nutmeg, and white pepper. Unlike store-bought versions, this artisanal spread offers a delicate texture and a clean, complex finish that makes it the ultimate centerpiece for a charcuterie board.
🥗 Ingredients
The Meat Base
- 1 pound Calf's liver (cleaned, trimmed of veins, and sliced)
- 1 pound Pork belly (skin removed, cut into 1-inch cubes)
- 1/2 pound Pork shoulder (fatty cuts preferred, cubed)
Aromatics & Seasoning
- 1 large Yellow onion (finely diced)
- 4 tablespoons Unsalted butter (for sautéing)
- 1.5 tablespoons Kosher salt (adjust to taste)
- 1/2 teaspoon Pink curing salt (Prague Powder #1) (optional, for color and preservation)
- 1 teaspoon Ground white pepper (for a sharp, clean heat)
- 1 teaspoon Dried marjoram (rubbed between palms to release oils)
- 1/2 teaspoon Ground nutmeg (freshly grated is best)
- 1/4 teaspoon Ground ginger
- 1/2 cup Heavy cream (chilled)
Poaching Liquid
- 4 cups Chicken or beef stock (low sodium)
- 2 pieces Bay leaves
- 1 teaspoon Whole black peppercorns
👨🍳 Instructions
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1
Begin by soaking the sliced calf's liver in cold water or milk for 30 minutes. This helps mellow out any harsh metallic flavors and results in a smoother taste.
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2
In a large skillet over medium-low heat, melt the butter and add the diced onions. Sauté slowly for 10-12 minutes until they are translucent and sweet, but not browned.
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3
In a large pot, bring the stock, bay leaves, and peppercorns to a very gentle simmer. Add the cubed pork belly and pork shoulder. Poach for 45-50 minutes until the meat is tender and the fat is translucent.
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4
During the last 5 minutes of poaching the pork, add the drained liver to the pot. Poach just until the liver is barely pink in the center; do not overcook or it will become grainy.
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5
Using a slotted spoon, remove all the meats and the onions from the pot and skillet, transferring them to a bowl. Reserve 1/2 cup of the poaching liquid.
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6
While the meat is still warm, pass it through a meat grinder using the finest plate. If you do not have a grinder, pulse in a food processor, but be careful not to turn it into a paste yet.
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7
Transfer the ground mixture into a high-powered blender or food processor. Add the kosher salt, curing salt, white pepper, marjoram, nutmeg, and ginger.
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8
Begin blending on low, slowly drizzling in the heavy cream and the reserved 1/2 cup of warm poaching liquid.
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9
Increase the speed and process for 2-3 minutes until the mixture is completely smooth, airy, and has a mousse-like consistency.
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10
Taste the mixture (it will be warm) and adjust salt or spices if necessary. Remember that flavors dull slightly once chilled, so it should be well-seasoned.
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11
Transfer the spread into glass jars or a terrine mold. Tap the containers firmly on the counter to remove any air bubbles.
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12
Smooth the top and press a piece of plastic wrap directly onto the surface of the liverwurst to prevent a skin from forming or oxidation (browning).
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13
Refrigerate for at least 12 hours, preferably 24. This 'resting' period is crucial for the fats to set and the complex spices to marry perfectly.
💡 Chef's Tips
For the smoothest texture, ensure the meat is still warm when you begin the blending process with the cream. If you prefer a 'rustic' style, skip the final high-speed blending and stick with a single fine grind. Always use fresh nutmeg; the pre-ground variety lacks the volatile oils that give liverwurst its signature aroma. To extend shelf life and add a professional touch, pour a thin layer of melted clarified butter over the top of the chilled jars to seal them. If calf's liver is unavailable, chicken livers offer a milder, sweeter alternative that is very beginner-friendly.
🍽️ Serving Suggestions
Serve at room temperature on thick slices of crusty dark rye or pumpernickel bread. Top with thin slices of red onion and a generous smear of spicy brown German mustard. Pair with crisp cornichons or pickled red beets to cut through the richness of the fats. Accompany with a cold, malty Doppelbock beer or a crisp Riesling to balance the savory notes. Garnish with fresh chives and a crack of black pepper for a modern bistro presentation.