Liverwurst, liver sausage, or leberwurst is a type of German sausage made from liver commonly available at German delis. It is enjoyed in many parts of the world, especially in the European region. There are many different varieties of liverwurst, and it usually contains calves’ or pigs’ liver.
Other ingredients in liverwurst include thyme, black pepper, marjoram, allspice, nutmeg, ground mustard seed, meat, and fat. Specific regions in Germany have different recipes for making liver sausage. Ingredients like bacon or onion can make the recipe distinct to a specific region and make it a part of their cultural identity.
In this article we discuss the details of liverwurst – including ingredients, recipes and differences between liverwurst and other types of meat.
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Liverwurst vs. Braunschweiger
Braunschweiger is a kind of sausage made from pork or beef liver. It is made by combining beef and/or pork meat with seasonings like onion powder, garlic powder, black pepper, ginger, and cardamom.
The meat in Braunschweiger is ground quite finely and packed with flavor from the seasonings. The meat is encased with a natural or synthetic casing afterward. The sausage gets its name from the German city Brunswick (Braunschweig) and is popular all over the world.
As with many German deli items, the ingredients for Braunschweiger are different in every region.
On the other hand, liverwurst or leberwurst is a type of German sausage made with liver and meat that includes seasonings like salt, mustard seed, white pepper, allspice, coriander, marjoram, and black pepper. After all ingredients have been mixed together, the sausage is encased and boiled.
Although both Braunschweiger and liverwurst are liver sausages made of beef and pork liver and meat, the main difference between the two is that Braunschweiger can be smoked afterward to enjoy with bread or any other dish.
Liverwurst Ingredients
The recipe for liver sausage calls for pork liver, pork fat, and many different seasonings. Making liver sausage at home may seem like a tough task, but it is pretty easy in reality.
How to Make Liverwurst At Home
You will need a large amount of fresh pork liver, some lean pork butt, and a small quantity of pork fat. Aside from this protein, you will need a white onion, some powdered dry milk, white pepper, paprika, sugar, marjoram, allspice, mace, ground coriander, cardamom, and salt.
After you have gathered the ingredients, you need to grind the pork fat, pork butt, and pork liver together very finely. In the finely ground mixture of meat, add onion, powdered dry milk, white pepper, salt, paprika, sugar, marjoram, mace, allspice, coriander, and cardamom.
Mix thoroughly with your hands until everything is well-combined. You can grind the mixture again with a fine grinder blade and even allow the mixture to rest in the refrigerator for 30 minutes. The next step is to add the mixture to a muslin casing and stitch it close.
Place the casing in some hot water in a pot and allow the meat to simmer for several (3-4) hours. Once the meat has been adequately cooked, take it off the heat and replace the hot water in the pot with some ice. Let it sit in ice water until the meat has cooled. Place the sausage in the refrigerator and allow it to chill overnight.
How to Eat Liverwurst
Sandwich
The most popular way to serve liverwurst in delis is in the form of a sandwich. You can easily purchase liverwurst pre-sliced or in the form of carved large pieces to make a hefty, delicious sandwich.
You can make a liver sausage tea sandwich using slices of sausage, cucumbers, and mayonnaise on white bread. If you want something traditional, you can make a sandwich with toasted rye bread, fried or raw onions, liverwurst, and mustard.
You can also add classic vegetables like tomato and lettuce if you want to add some crunch to your sandwich.
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Dips
Although liverwurst is cooked by boiling before being packaged and sold, it is bound to become soft if left at room temperature for a while. This quality is what makes it perfect for making many dips and spreads.
If you want to make a delicious dip using liverwurst, you can add caramelized white or red onion to it along with some Worcestershire sauce. If you want, you can even make a dip with liver sausage, cream cheese, sour cream, onions, mustard, and fresh parsley. Allow some time to let the dip sit in the refrigerator before enjoying them with crackers or German bread.
Meatballs
A unique way to enjoy liverwurst is to mix it with some ground pork and make some delicious meatballs. The meatballs can be a perfect accompaniment with any sauce or pasta dish and can help you enjoy a side of protein with your meal easily.
Tip: If you add some greens to your liver sausage meatballs, it will help absorb the grease. Whether you are on a keto, AIP, or low-carb diet, these meatballs can be perfect for you.
Fried Liverwurst
Fried liverwurst has a fantastic flavor that is unmatched by any other sausage. You can enjoy fried liver sausage with a mushroom sauce made with fresh mushrooms and butter. Mashed potatoes, along with asparagus, are also great additions to the meal and allow the liver sausage to shine.
Liverwurst vs. Pâté
Many people incorrectly believe that liverwurst and pâté are one and the same. However, that is not true.
Pâté is a spreadable paste made from forcemeat and fat. It has French origins and is made from liver, forcemeat, vegetables, fat, herbs, spices, egg, and wine/ brandy. The forcemeat is first boiled to be softened and combined with herbs, alcohol, and spices before slow cooking to achieve a paste-like consistency. Unlike liverwurst, pâté has a shelf-life of two weeks.
On the other hand, liverwurst is a soft sausage that can be spread on crackers or bread to be enjoyed as is. It originates from Germany and is mainly made with pork liver, fat, and offal. It does not contain alcohol and only contains a few mild spices. Liverwurst can last up to four to six days in the refrigerator and almost two months in the freezer.
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Liverwurst – Frequently Asked Questions (FAQs)
What is the best way to eat liverwurst?
Liverwurst is most commonly eaten as slices on sandwiches or spread on slices of bread as an appetizer. The best way to enjoy liver sausage is to eat it in an open sandwich. You can add liverwurst on top of rye bread and top it off with red onion and mustard to eat it the classic American way.
Is liverwurst made of real liver?
Liverwurst, liver sausage, or leberwurst is a German sausage made from pork or beef liver. The liver is an ingredient used in the sausage, and it is mixed with meat and fat. Common seasonings for liver sausage include salt, black pepper, mustard seed, white pepper, allspice, coriander, and marjoram.
What is the difference between liverwurst and braunschweiger?
The main difference between liverwurst and braunschweiger is that braunschweiger is a smoked sausage while Liverwurst isn’t. Liverwurst is also a generic term used to describe sausages made with liver. Liverwurst can be firm or smooth and spreadable like a pate.
Is liverwurst a healthy snack?
Liver sausage can be a great source of amino acids, healthy fats, minerals, and vitamins. The offal in the sausage also provides excellent amounts of iron, magnesium, selenium, and zinc to your body.
How do Germans eat liverwurst?
In specific parts of Germany, liverwurst is served on a plate with some mustard and pickled cucumber. The most popular accompaniment of liver sausage is bread, as it can be spread on it easily due to its softness.
How To Make Liverwurst – Step-By-Step Guide & Recipe
In this video, you will learn an easy and simple way to make liverwurst.
Summary
Liverwurst is a unique type of German sausage that is made primarily from pork liver, pork fat, and offal. It can be eaten as a sausage or enjoyed as a spread on top of crackers or bread.
You can also prepare delicious dips with liver sausage that can make for a fantastic accompaniment with crunchy vegetables. This liver sausage does not have many seasonings, which is why it is only mildly spicy and pairs perfectly with any main dish you like.
You can even make liverwurst at home easily since it requires no special equipment or cooking technique.
Finally, be sure to read about the interesting History of German Delis.
My name is Jay and I started this website to share my love of Deli Food. I am Jewish with Italian ancestry and grandparents who emigrated to the US from Poland, Russia and Turkey. This website is my celebration of the delicious flavors of international deli culture. Please feel free to send me your suggestions and feedback through the contact form.
