For those who like liver and liverwurst, here’s a homemade version that’s pretty good and with no additives like the store bought stuff.
INGREDIENTS
• 1 pound fresh pork belly
• 1 pound calf liver alternatively beef liver
• 4 oz. bacon
• 6 cups water
• 4 bay leaves
• 7 whole allspice
• 1 large white onion
• 1 garlic clove
• 1 small red onion
• 1 tsp. salt
• ? tsp. white pepper
• 1 pinch ground allspice
• ? tsp. nutmeg
• 1 tsp. marjoram
• ? tsp. thyme
INSTRUCTIONS
• Cut the white onion into quarters.
• Pour the water into a large pot and add the onion quarters, bay leaves, and allspice.
• Bring to simmer and add the pork belly. Cook on medium heat for about 1 hour.
• Rinse the liver under cold water and add it to the pork belly during the last 10 minutes of the cooking time.
• In the meantime, finely dice the onion, garlic, and bacon, fry until translucent, and add to the blender.
• Remove the liver and pork belly from the pot and reserve 1-2 cups of the cooking liquid. Cut the liver and pork belly into bite-sized pieces and place them in the blender.
• Add salt, pepper, ground allspice, nutmeg, marjoram, thyme and ? cup of the cooking liquid to the blender and mix to a chunky, smooth texture. Add more liquid and blend longer if you prefer a smoother, softer texture
• Fill into sterilized glasses or wrap in cellophane. You can store these as is for up to a week in the fridge.
• If you want to keep the liver sausage for up to a year, cook the jars. The amount of time it takes to preserve the liverwurst depends on the size of the jar. It takes about 2 hours at 212? F for half-pint jars.
INGREDIENTS
• 1 pound fresh pork belly
• 1 pound calf liver alternatively beef liver
• 4 oz. bacon
• 6 cups water
• 4 bay leaves
• 7 whole allspice
• 1 large white onion
• 1 garlic clove
• 1 small red onion
• 1 tsp. salt
• ? tsp. white pepper
• 1 pinch ground allspice
• ? tsp. nutmeg
• 1 tsp. marjoram
• ? tsp. thyme
INSTRUCTIONS
• Cut the white onion into quarters.
• Pour the water into a large pot and add the onion quarters, bay leaves, and allspice.
• Bring to simmer and add the pork belly. Cook on medium heat for about 1 hour.
• Rinse the liver under cold water and add it to the pork belly during the last 10 minutes of the cooking time.
• In the meantime, finely dice the onion, garlic, and bacon, fry until translucent, and add to the blender.
• Remove the liver and pork belly from the pot and reserve 1-2 cups of the cooking liquid. Cut the liver and pork belly into bite-sized pieces and place them in the blender.
• Add salt, pepper, ground allspice, nutmeg, marjoram, thyme and ? cup of the cooking liquid to the blender and mix to a chunky, smooth texture. Add more liquid and blend longer if you prefer a smoother, softer texture
• Fill into sterilized glasses or wrap in cellophane. You can store these as is for up to a week in the fridge.
• If you want to keep the liver sausage for up to a year, cook the jars. The amount of time it takes to preserve the liverwurst depends on the size of the jar. It takes about 2 hours at 212? F for half-pint jars.
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