Liver Paté

Name: Liver Paté (Leberwurst)
Prep time: 3 h 10 min
Cook time: 20 min
Total time: 3 h 30 min
Yield: Yield: About 20 ounces (570 g) (see Notes)
Cuisine: German
Ingredients: 2 teaspoons avocado oil; 4 ounces (120 g) chicken livers, cleaned, patted dry, and cut into bite-size pieces; 4 ounces (120 g) chicken livers, cleaned, patted dry, and cut into bite-size pieces; 3 ounces (100 g) pork chop meat, cut into bite-size pieces; 1 ounce (30 g) bacon, cut into small cubes; 1 small shallot, minced; Grated zest of ½ lemon; 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves; 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves; ¼ teaspoon dried marjoram; 1 pinch ground allspice; 1 pinch ground nutmeg; ¾ teaspoon salt; ½ teaspoon ground black pepper; ½ cup (120 ml) heavy cream; ½ cup (115 g) cold unsalted butter; 2 teaspoons dried or 2 tablespoons finely chopped fresh chives; 2 teaspoons dried or 2 tablespoons finely chopped fresh chives; 1 tablespoon sugar; 8 ounces (240 ml) red wine, divided; 3 tablespoons brandy; 1 teaspoon unflavored gelatin; Whole black or rainbow peppercorns, for garnishing (optional); Whole black or rainbow peppercorns, for garnishing (optional)

Leberwurst

Preparation info

Yield: About
20
ounces (see

Difficulty
Easy
Ready in
3 hr 30

Appears in

German Home Kitchen

By Sophie Sadler

Published 2025

About

I do not eat liver, UNLESS it’s in leberwurst. This smooth, spiced German liver spread is the perfect savory Abendbrot companion, and I am sure you will agree. Spread it thick on freshly baked Roggenmischbrot or baguette slices and garnish with thinly sliced onion or shallot and Gewürzgurken. Depending on what size ramekins or jars you use, you may have extra jelly leftover. You could pour i

Ingredients

Europe
Germany
Leftovers
Gluten-free

Ingredients

Method