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3 1/2 lbs. pork livers
3 lbs. beef tripe
3 1/2 lbs. pork snouts
6 tbsp. salt
2 tbsp. onion powder
1 tsp. sage
2 tbsp. powdered dextrose
2 level tsp. Prague Powder No. 1
1 tbsp. ground white pepper
1 tsp. marjoram
1 tsp. nutmeg


Cook pork snouts for approximately 1 hour, let cool and then grind all the meat through a 1/8” grinder plate. (Pork snouts should be weighed before grinding; you may have to add stock to bring snouts back up to green weight.) Add all the ingredients and mix well until all the spices are evenly distributed; regrind again using 1/8” plate. Liverwurst should be stuffed into a beef middle, sewed hog bungs or prime hog bungs.There also are sewed synthetic casings available.Water should be precooked to 180ºF.; liverwurst will then be placed into water and temperature allowed to drop to 160-165ºF. Cook until an internal temperature of 150-152ºF. is obtained (1-1 1/2 hours).After cooking, remove to a tub filled with ice and water for a quick chill; add sufficient ice to chill as rapidly as possible, which will require at least 45 minutes. Remove from ice water and let dry at room temperature; remove to cooler overnight.


1 cooked hog head
1 cooked hog heart
1 cooked hog tongue
1 cooked hog liver


Cook hog head in kettle until the meat will strip from the bones easily. Cook hearts, tongues and livers until tender. Remove small bones from tongue. Remove all the meat from kettle, being careful to avoid getting any bone mixed with meat.Add 10% stock for each 25 lbs. of meat to bring back to green weight.