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Liverwurst

Liverwurst

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Tina

Tina

Liverwurst at its best. Ground pork and liver with onion and seasoning.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.
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Reviews

StellarRainbow
33

StellarRainbow

9/27/2010

Haven't made this yet...but as a suggestion, if you would like a bigger log of meat instead of sausage casing you can always use plastic wrap. Wrap it very well, probably using 2 or more pieces. Be aware that the first piece should be large so that all the meat gets wrapped in it with no air. The next pieces will help you control the shape of it. Good luck and happy cooking!

Patti
26

Patti

9/23/2006

yuuuum yuuuuuuuuuuum!!!!!!

dacurth
21

dacurth

9/24/2009

My grandmother used to make this dish and fry the mixture in patties. I don't remember her putting any in casings. How wonderful to find this recipe. Many thanks!!!!!

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