Brandenburg Liver Sausage (brandenburger Leberwurst)

Brandenburg Liver Sausage (Brandenburger Leberwurst) is a traditional German sausage that is rich in flavor and perfect for spreading on bread or crackers.

Brandenburg Liver Sausage (brandenburger Leberwurst)

Ingredients

  • 1 lb pork liver
  • 1 lb pork fatback
  • 1 onion, finely chopped
  • 2 tsp salt
  • 1/2 tsp ground white pepper
  • 1/4 tsp ground allspice
  • 1/4 tsp ground mace
  • 1/4 tsp marjoram
  • 1/4 cup ice water

Instructions

  1. In a large bowl, combine the pork liver, pork fatback, chopped onion, salt, white pepper, allspice, mace, and marjoram. Mix well.
  2. Grind the mixture using a meat grinder fitted with a fine grinding plate.
  3. Gradually add the ice water while mixing the ground mixture until well combined.
  4. Stuff the mixture into sausage casings and tie them off at 4-inch intervals.
  5. Place the sausages in a large pot of simmering water and cook for 1 hour.
  6. Remove the sausages from the water and let them cool before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Fat
20g
Carbohydrates
5g

Supplies

Sausage casings Meat grinder Cooking pot

Tools

Knife Cutting board Bowl

Serving suggestions

Serve the Brandenburg Liver Sausage with crusty bread, mustard, and pickles.

Tips & tricks

For a smoother texture, pass the cooked sausage mixture through a fine sieve before stuffing into casings.

Cost

$10