Classic Liverwurst

Ingredients

• 2 lbs pork liver
• 2 lbs pork shoulder
• 2 teaspoons freshly ground black pepper
• 4 cloves garlic, minced
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 2 tablespoons salt
• 2 tablespoons sugar
• 1/2 cup brandy or Cognac
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon ground white pepper
• 1 teaspoon ground coriander
• 1 cup pork fat, cubed

Directions

1. In a large bowl, combine the pork liver, pork shoulder, black pepper, garlic, allspice, nutmeg, salt, sugar, brandy, heavy cream, parsley, thyme, white pepper, and coriander. Use your hands to mix everything together until everything is evenly combined.
2. Using a meat grinder, grind the mixture twice, making sure to mix it in between each grinding.
3. Add the cubed pork fat and mix it into the ground mixture until it is evenly distributed.
4. Line a baking sheet with parchment paper, and spread the mixture onto the baking sheet in a thin layer.
5. Bake in a preheated oven at 350°F for 35 minutes, or until the liverwurst is cooked through.
6. Let the liverwurst cool before slicing, and enjoy!

Interesting Facts

• Liverwurst is a traditional German sausage that is typically made with pork liver and other ingredients such as pork shoulder, sugar, spices, and brandy.
• The name “liverwurst” is derived from the German word “leberwurst”, which literally means “liver sausage”.
• Liverwurst is often served on rye bread and is a popular snack in Germany.
• Liverwurst is high in protein and low in carbohydrates, making it a nutritious and filling snack.