In the 1960’s, as a kid, I worked in a German butcher shop in NJ. The lieberwurst came in on Saturdays from a smokehouse with smoked pork picnics and sausages. The owner hung up the meats to drip off excess fat. Yikes. The store smelled divine. They were spreadable like this but packed in a small casing that might have been from the pig’s kidney or liver. I know nothing about the prep, but it might be possible to duplicate them with your recipe. I’d definitely try smoking to see how it comes out. I’m not a fan of liver but love this stuff.
Since you are using a Sous Vide anyway why not stuff the sausage into a large collagen protein lined casing vacuum seal in a bag and Sous Vide the sausage. I did this a few weeks back and it turned out great and is sliceable as rounds. Am looking forward to getting this recipe and compare it to the one I just did. Thanks
Also very popular in Germany and Austria is Leberkäse which translates to liver-cheese, but it usually does not contain any liver and no cheese. It is an emulsified dough similar to Leberwurst, which is baked in a loaf pan. Cut into slices and eaten with mustard in a bread bun, it is one of the most popular fast foods that can be found at almost every corner.
I make it every time I make German style emulsified sausage- just use the leftovers from the sausage stuffer and cook in a baking tin in the oven. 15 mins @ 130°c , then 20-25 mins @ 160°c then 10 mins @ 70°c, with door slightly ajar Check temp, should be 65°c minimum
@@dannycunniff3072 If you mean pressure canning, check out the National Centre for Home Food Preservation website (nchfp.uga.edu). Roughly speaking, half pints would be processed the same as pints, 75 minutes. Please check your altitude. And for heavens sake, no, you cannot process it in an InstaPot. If you mean water bath or sous vide, check the printable recipe. I can hardly wait to try this.
Definitely my next project! Quick question Eric....in lieu of jars, can the farce be stuffed into a collagen casing, 60mm or so, and cooked as described? Thanks in advance for your feedback....
This sounds great. Have you ever heard of adding Maggi Wurze seasoning sauce to the mixture? How long with the finished product last in the jars?? If you use casings can you freeze it and still maintain the texture and taste?
Oh I bet adding the Wurze would be interesting!! The leberwurst should last several weeks in jars (with cure added). As far as freezing goes I'm not sure about the texture of the finished product..
I love the video, but IMHO this looks more like a pathe then a liver sausage. Dont get me wrong, I LOVE both, but you wouldnt be able to spread a liver sausage on a piece of bread like that. you would slice it in 3-4mm slices and put the slices on the bread. And altough IMHO the major difference between liver sausage and pathe is that you cant spread the sausage bread and can spread the pathe on bread. The taste of a base pathe is often very similar to that of the sausage. Thought pathe has a lot more variations ofc.
Eric, we talked about freezing the extra Leberwurst and how it might affect the quality. Well after 3 months, I thawed some and it was as great as the day I made it. Thanks again. Trying your other recipes now. 👍
Thanks Eric for making Leberwurst (pronounced laibervoorst in Germany and "liver worst" in America) LOL. Germany has hundreds, maybe thousands, of sausages. They say, that is almost impossible to try them all in a lifetime LOL. This spread, if made right, tastes divine and is very nutritious. Store bought stuff, in the US, is usually either too salty or poorly formulated.. etc which makes it less known or less popular, unfortunately. Thanks again for this video and the Chorizo video. You're really making a great impact. Whenever I get the chance, I will try your recipes at home.
It depends on how it's processed. If the pork belly is cooked first like I did in this recipe then it will only act as a preservative and not have much influence on the color.
This is the recipe that I have been waiting for. I’ve got my ingredients and I’m ready to go. How long will this last in the jars and could you freeze extra without sacrificing texture? Thanks again.
Let me know how it turns out. If you keep this refrigerated (and you add the cure) it should last 2-3 weeks in the fridge. Freezing will work but I'm not sure about the texture. you might want to freeze a little to see what happens..
Leberwurst or (leverpastej) in swedish is an important ingredient in smörgåstårta. The stuff i buy in the store is a much more deeper redish hue. But considered your stuff and methods are such high quality I can't help to suspect I'm used to artificial colouring and cheaply made crap. Good video.
Hey Eric I keep trying to get on the website and it keeps telling me service unavailable the site might be under maintenance and that’s been doing that for a couple days trying to print out a bunch of the recipes
The overwhelming majority of Leberwurst you can buy in Germany is cured so don't worry about that. I know of but one regional variety from Palatinate called "Pfälzer Leberwurst" which is not cured and also differs in meat composition and spice blend from common Leberwurst.
