Homemade Liverwurst Easy Recipe No Fancy Equipment All Tastes German

Whether you’re looking for a spread for your morning toast or a savory addition to your charcuterie board, homemade liverwurst is a delightful and versatile option that brings a touch of German tradition to your kitchen. Our easy recipe requires no fancy equipment, just simple ingredients and a bit of patience to create a flavorful liver sausage that will impress your taste buds.

**Homemade Liverwurst Easy Recipe No Fancy Equipment All Tastes German**

**Ingredients:**
– 1 pound pork liver, trimmed and cleaned
– 1/2 pound pork fat, cubed
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground allspice
– 1 teaspoon ground cloves
– 1 teaspoon dried marjoram
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup heavy cream
– Casings or jars for storage

**Instructions:**

1. **Prep the Ingredients:** In a large bowl, combine the pork liver, pork fat, chopped onion, minced garlic, ground allspice, ground cloves, dried marjoram, dried thyme, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed.

2. **Grind the Mixture:** Using a meat grinder or food processor, grind the liver and pork fat mixture until it reaches a smooth consistency. If using a food processor, pulse in short bursts to avoid overheating the mixture.

3. **Cook the Liverwurst:** Transfer the ground mixture to a large skillet or saucepan. Cook over medium heat, stirring occasionally, until the liverwurst reaches an internal temperature of 160°F (71°C) to ensure it is fully cooked.

4. **Blend in the Cream:** Once the liverwurst is cooked through, stir in the heavy cream to add richness and moisture to the mixture. Continue to cook for an additional 5 minutes, allowing the flavors to meld together.

5. **Prepare for Storage:** If using casings, carefully fill them with the liverwurst mixture, twisting or tying off the ends to secure the sausage. Alternatively, if you prefer a pâté-like consistency, spoon the liverwurst into sterilized jars for storage.

6. **Chill and Serve:** Allow the liverwurst to cool to room temperature before transferring it to the refrigerator to chill. This will help the flavors to intensify and the texture to set. Once chilled, slice and serve your homemade liverwurst on crackers, bread, or as part of a charcuterie spread.

Enjoy the rich, savory flavors of this homemade liverwurst that brings a taste of Germany to your table. With simple ingredients and easy steps, you can create a delicious spread that will impress your family and guests. Embrace the cozy, traditional flavors of this classic recipe and savor every bite.