Best 11 Liverwurst Recipes
**Liverwurst: A Culinary Journey Through Time and Taste**
Liverwurst, a delectable and versatile meat product made from liver, has a rich history and a distinct flavor profile that has captivated taste buds for centuries. This article takes you on a culinary journey, exploring the origins, variations, and diverse applications of liverwurst. From classic German recipes to modern interpretations, discover how this unique ingredient adds depth and character to various dishes. Whether you're a seasoned chef or a home cook looking for new culinary adventures, let liverwurst be your guide as you embark on a taste sensation that transcends time and culture. This article features a collection of liverwurst recipes, each offering a unique twist on this timeless delicacy. From the traditional German Leberwurst to the smoky and spicy Louisiana-style Liver Pudding, these recipes showcase the versatility and adaptability of liverwurst. Additionally, you'll find creative recipes that incorporate liverwurst into unexpected dishes, such as the Liverwurst Pâté Crostini and the Liverwurst Stuffed Mushrooms. Prepare to tantalize your taste buds and expand your culinary horizons as you delve into the world of liverwurst.
LIVERWURST
Liverwurst at its best. Ground pork and liver with onion and seasoning.
Provided by Tina
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h15m
Yield 48
Number Of Ingredients 5
Steps:
- Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 1.2 g, Cholesterol 90.7 mg, Fat 13.9 g, Fiber 0.1 g, Protein 19 g, SaturatedFat 5.2 g, Sodium 52 mg, Sugar 0.4 g
LIVERWURST PATE
This hors d'oeuvre is embarrassingly simple to make and I am always asked to bring it to gatherings. It makes people think I am a great cook! Easy and good!
Provided by Bob Crouch
Categories Spreads
Time 30m
Yield 1 Appetizer Sized Serving
Number Of Ingredients 9
Steps:
- In a medium bowl, knead together liverwurst, garlic powder, basil and green onion.
- Place on serving tray and form into mound or square.
- Mix softened cream cheese, garlic powder, hot sauce and mayonnaise and frost the liverwurst stuff.
- Garnish with something appropriate to the occasion and serve with pumpernickel bread.
EASY LIVERWURST PATE
This is a quick and easy favorite for unexpected guests or to bring with you. I'dont remember where I got this, but I've been making it for years.
Provided by Kitara
Categories Meat
Time 25m
Yield 1 bowl
Number Of Ingredients 5
Steps:
- saute onion for 8-10 minutes in butter.
- Drain onions of excess butter and set aside.
- Mix liverwurst and softened cream cheese together in small bowl.
- Add onion and pepper, mix well.
- Store in refrigertor.
- Remove from refrigerator 1/2 hour before serving.
- Mix well and serve with crackers or toast points.
GERMAN LIVERWURST DIP
For those of us - and I know you're out there! - who really do like liverwurst. I love the stuff! This recipe came from my grandparents.
Provided by Julesong
Categories Sauces
Time 5m
Yield 1 3/4 cup, approx
Number Of Ingredients 7
Steps:
- Blend the liverwurst and sour cream until smooth and creamy (adding extra sour cream to get to your preferred texture)- a food processor works well for this.
- Add all the other ingredients, mixing well, then place in serving bowl.
- Optional: if you want to be really decadent, top it with crumbled bacon.
- May be served at room temperature or chilled; makes about 1 3/4 cups of dip.
- Dippers: cucumber, celery, bell pepper strips, radishes, cauliflower, asparagus, cocktail rye bread, lavasch crackers, Wasa, etc.
LIVERWURST SANDWICH
My dad and I made up this sandwich one afternoon when I was a kid because we were the only ones in the house that liked liverwurst. Don't eat this if you don't want to offend anyone with your bad breath!
Provided by Bippie
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Butter both sides of bread and toast until brown in toaster or in a 350 degree oven.
- Spread mayonnaise on one slice of bread and top with onions and liverwurst. Season with salt and pepper.
- Spread mustard on other slice of bread and place on top of onions and liverwurst.
- Smash down and enjoy.
LIVERWURST PARTY BALL
Steps:
- To liverwurst, add onion, horseradish and half of the cream cheese. Mix and form into one large ball. Set the ball on a party plate and ice with remaining cream cheese. Garnish cream cheese icing with pimiento, thinly sliced vegitables, or fresh herbs. Serve with crackers, party rye bread or pita chips.
LIVERWURST RUMAKI CANAPES
This recipe comes from the archives of the Underwood (potted meat) test kitchens. I have not tried it yet, but it sounds incredibly easy.
Provided by Mercy
Categories Spreads
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Blend the soy sauce and brown sugar into the liverwurst.
- Add the water chestnuts and mix thoroughly.
- Chill until ready to use.
- Spread on buttery crackers (should make about 30) or buttered toast rounds and sprinkle the tops with the crumbled bacon.
LIVERWURST CANAPES
A really quick hors d'oeuvre to make from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Spreads
Time 5m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Mash liverwurst; add chili sauce and mix until smooth.
- To serve, spread on crackers or rye toast.
BAVARIAN LIVERWURST DIP
This is one of my adopted recipes. It is similar to another liverwurst dip I already have posted, so I hope to make this one, change it with different ingredients from my other one, and edit it in the future. :)
Provided by Julesong
Categories German
Yield 1 cups of dip, 2 serving(s)
Number Of Ingredients 6
Steps:
- Blend the liverwurst and sour cream until smooth and creamy.
- Add all the other ingredients, blending well.
- May be served at room temperature or chilled.
- SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers
LIVERWURST PATE RECIPE - (5/5)
Provided by á-5370
Number Of Ingredients 11
Steps:
- Blend first 7 ingrd. together. Shao into a mound on a serving plate. Chill while making cream cheese topping. Soften cream cheese adding Tabasco and mayo. Spread cream cheese topping over pate. Garnish with parsley. Chill overnight. Serve with crackers.
HOT LIVERWURST TOAST WITH TOMATOES
In my quest to find recipes to use up liverwurst, I was directed to a very nice German language website called wurstladen.de where I happily found this delicious sounding recipe for open face sandwiches. I translated it directly from the German to share will you all. I would recommend a good quality bread for the toast - such as a deli cut rye. Cooking time allows for the sauteeing of the apple rings and the leeks, as well as about 10 minutes in the oven to cook the sandwiches.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Remove the liverwurst from its casing and place into a large mixing bowl.
- Mix together well with the cracked peppercorns, a little marjoram,chopped parlsey to taste,the egg yolk,and the brandy; set aside.
- Core the apple, then slice into 4 thick apple rings (NOT wedges!)- they should resemble canned pineapple rings.
- Heat butter in a skillet and first brown the apple slices on both sides, then add the leek and saute until lightly browned.
- Spread each slice of toast with even amounts of the liverwurst mixture, then top each with a sauteed apple ring.
- Scatter the sauteed leeks on top, followed by the shredded cheese.
- Place all four toasts onto a foil lined baking sheet, along with the tomato halves cut sides up, seasoned with a little salt if desired-if you wish, you may brush tomato halves with a little olive oil and sprinkle with a little extra Swiss cheese, or leave them plain.
- Place in the preheated oven for about 10 minutes or until nicely browned.
- Serve each slice of toast with a grilled tomato set atop a lettuce leaf on the side and sprinkled with some more freshly chopped parsley.
- Serve immediately.
- NOTE: 200 grams is a little less than 1/2 pound.
Tips:
- Choose the right liver: Pork liver is the most common type used for making liverwurst, but you can also use beef or chicken liver. Fresh liver is best, as frozen liver can be more difficult to grind and may have a less desirable flavor.
- Soak the liver in milk: This helps to remove any bitterness from the liver and makes it more tender. Soak the liver in milk for at least 30 minutes, or up to overnight.
- Grind the liver finely: The finer you grind the liver, the smoother the texture of your liverwurst will be. You can use a meat grinder or a food processor to grind the liver.
- Season the liverwurst to your liking: There are many different ways to season liverwurst. Some common seasonings include salt, pepper, garlic, onion, and nutmeg. You can also add other spices or herbs, such as paprika, cumin, or caraway seeds.
- Cook the liverwurst slowly: Liverwurst is typically cooked in a water bath or in a slow cooker. Cook the liverwurst at a low temperature for several hours, until it is cooked through. This will help to prevent the liverwurst from becoming dry or tough.
Conclusion:
Liverwurst is a delicious and versatile spread that can be enjoyed in many different ways. It can be spread on bread or crackers, used as a filling for sandwiches or wraps, or added to soups and stews. Liverwurst is also a good source of iron, vitamin A, and other nutrients. If you are looking for a new and exciting way to enjoy liver, give liverwurst a try. You may be surprised at how much you like it!
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