Leberwurst, also known as liverwurst, is a traditional German sausage made from pork liver, pork, and bacon. It is typically served as a cold cut and is often spread on bread or crackers. It can also be used as an ingredient in sandwiches, soups, and stews. Leberwurst comes in many different varieties with different seasonings and ingredients.


  • 2 lbs of pork liver
  • 1 lb of pork shoulder
  • 8 oz of bacon, diced
  • 2 cloves of garlic, minced
  • 2 tsp of salt
  • 1 tsp of ground black pepper
  • 1 tsp of ground nutmeg
  • 1 tsp of ground allspice
  • 1 tsp of ground coriander
  • 1/2 cup of heavy cream
  • Sausage casings


  1. In a food processor, pulse the pork liver, pork shoulder, bacon, garlic, salt, pepper, nutmeg, allspice, and coriander until well combined.
  2. Add the heavy cream and pulse until the mixture is smooth.
  3. Stuff the mixture into the sausage casings and twist the casings to form links.
  4. Place the leberwurst in a large pot of cold water and bring to a boil.
  5. Reduce the heat and simmer for 2 hours.
  6. Remove the leberwurst from the water and let it cool.
  7. Place the leberwurst in the refrigerator for at least 24 hours before slicing and serving.

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