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German Homemade Leberwurst (Pork and Liver Sausage)





2 lbs. fresh fat pork belly
1/2 lb. fresh pork shoulder
1-1/2 lb. fresh pork liver, chopped
2 onions, sliced
1-1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried or
fresh marjoram
1/2 tsp. dried or
fresh thyme
Pork casings, washed and dried


Cut meat in small pieces. Combine with liver, onion, salt, and pepper. Simmer 40 minutes. Add herbs; stir. Grind all coarsely. Stuff into casings and tie. Cover with water; bring to a boil and boil 6 minutes. Serves 6 or more.

Luchow's German Cookbook

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