Preparation info
  • Makes


    1½ pound sausage
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

If you lust for liverwurst but have held your passion in check because of the dubious array of additives, sweeteners, and synthetics that have weaseled their way into the commercial product, rejoice. You can make it yourself.

Gently pink, both sliceable and spreadable, our liverwurst is a reminder that this sausage is, in fact, a subtly spiced liver pàté. The recipe that follows requires a food processor, which makes a formerly arduous task quite simple, producing a creamy-smooth pà