Isn't it normally made with pork liver?

Liverwurst is usually made with about 25% pig liver not cow liver. And it really should be made with fresh liver not frozen. The texture really suffers.

THE QUESTION WAS: Does anyone know an easy recipe for homemade liverwurst?
What part of that is so hard to understand?

@Melissa: My grandmother used to make this. I thought I had all her recipes. Unfortunately this is not one of them. Wish I could help but I'm sure someone here will come to your aid. I'd like to have a good recipe as well. Not a fan here but I'm certain the hubs would be so i'll be keeping on eye on this thread. .

Hello everyone,

I use to hate liverwurst, probably because the store-bought variety that you can find in Romania is not nearly as good as the german version.
Here's what I found, hope it helps - http://www.lets-make-sausage.com/liverwurst.html. As I suspected the technique similar to the one making sausages, but the product is gently simmered in water (like a terrine) as oposed to hung out to dry (like a sausage).
Bear in mind though that using cow liver diminishes the "original" flavor.

Hi Melissa, I've looked at some German websites and most commercial Kalbsleberwurst do not contain cow liver. A magazine (Ökotest, which is similar to the american Consumer Reports) quoted a butcher saying that cow liver tastes lightly bitter in Leberwurst. Having said that, here are some proportions you/ your mum can work with:

1. 80% pork belly : 20% liver
2. 50% pork belly : 25% pork shoulder : 5% pork rind/ fat : 20% liver
(max 25% liver is recommended - otherwise it'll be too liver-y and dry)

For 1kg liver + 4kg meat, the author used 3 onions, 70g salt, pepper, thyme/ rosemary/ majoram. Garlic as tolerated. Not more than 2 cloves for 1kg liver as the flavour intensifies with time.

In boiling water, blanch the liver for about 3-5 minutes, until it is soft and still bloody when cut open. Remove the skin of the liver and chop into 10cm large cubes. Cut the pork belly into 10cm large cubes.

Dice the onion and use some of the pork belly to saute the onions till translucent without letting it brown.

Mix the onions, salt, pepper and chosen herb with the rest of the pork belly and liver and pass the mixture through the meat grinder, setting it to the consistency you prefer.

Fill into canning jars. You can choose to top with pork fat on top.

Sterilise for 120 minutes in rolling boil (should be around 100 deg C).

Good luck!

She wants to make liverwurst which is made with pig's liver which she doesn't have. Thus, she cannot make the product which would use up the supplies that she has.

Why is *that* so hard to understand.

Pig's liver and beef liver taste nothing alike and are not substitutes for each other and do not have the same cullinary properties.

Hi, I'd be happy to offer the one (reliable) recipe for liverwurst that I have - it's from the Luchow's German Cookbook (v.1976):

Leberwurst/Pork and Liver Sausage
2lbs fresh fat pork belly
1/2lb fresh pork shoulder
1 1/2lbs fresh pork liver, chopped
2 onions, sliced
1 1/2t salt
1/2t pepper
1t dried or fresh marjoram
1/2t 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.

Sorry I can't help more w/the beef liver...

I have a beef liver from our meat share that I've been trying to find recipes for. I know this is not liverwurst, but if you like pate, it sounds pretty good. I'm dying to try it myself!

http://kellythekitchenkop.com/2011/02/beef-liver-pt-with-shallots-and-bacon-a-tasty-nutrient-dense-snack.html

Beef liver Pate(beef liverwurst:)
this recipe is delicious!!

500 grams beef livers cut into pieces
1 small onion, chopped
1/2 cup red wine
2 cloves garlic, crushed
1 tbsp lemon juice(fresh squeezed being the best)
3/4 cup butter
2 tsp sea salt
1tsp pepper
1/2 tsp fresh Dijon mustard (optional)

optional fresh herbs
1 sprig of rosemary or thyme

.Saute the liver and onions in some butter until the livers are browned and onions are tender......then cool
.Place in a food processor
.Add wine, garlic, lemon juice, salt, pepper and butter and optional items
. Blend to a smooth paste, and refrigerate in a shallow dish to firm.
enjoy and serve with your favorite crackers.

oh my pretentious!! this poor girl just wants to make use of what she and her mama has in stock. you robotic people need to keep to yourselves instead of saying bogus words like "its made with pork" or blah blah whatever most of you are saying. you are clearly not cooks because you aren't at all creative or adventurous. of course you can make it with cow liver; yes it will taste a little different from the traditional pork, but that's how it goes!! if someone has always made chocolate chip cookies but one day makes them with butterscotch chips instead of chocolate would you tell that person that isn't the way to make a cookie?!?!? cheese and rice, get over yourself!! go back to microwavable pizza pops!

emma, i made some liverwurst out of turkey liver just yesterday and it is DELICIOUS!! i know this is an old thread, and your half cow is likely gone, but here it is, my own personal recipe creation.

take as much liver as you have or want, cook it well on a frying pan with coconut oil or sesame, add pure sea salt to taste, garlic powder (or fresh. again, we aren't robots; the choice is yours). i like it spicy so i add cayenne pepper too. it looks and tastes nice when you add spices and herbs you can see, like chopped chives. if you want that fluffy creamy consistency you get from the store bought liverwurst, put it in a food processor or vitamix.

happy wursting emma!!

i also forgot, red wine.. just a little bit. i use a home made port. yum!