Name: Our Farm’s Liverwurst
Yield: Serves 10 to 15
Cuisine: French
Ingredients: ¼ teaspoon ground cardamom; ¼ teaspoon ground mace or nutmeg; ½ teaspoon ground ginger; ½ teaspoon pepper, or to taste; 2 tablespoons salt, or to taste; 1 to 1¼ pounds (550 g) calf’s liver, cut into 3- to 4-inch (7.5 to 10 cm) pieces; 1 to 1¼ pounds (550 g) pork shoulder butt, cut into 2-inch (5 cm) pieces; 1 to 1¼ pounds (550 g) pork belly, cut into 2-inch (5 cm) pieces; ⅛ teaspoon ground cloves; ¼ teaspoon ground bay leaf; ¼ teaspoon ground thyme; 2 cups (300 g) thinly sliced yellow onions; ¼ teaspoon ground marjoram; 2 tablespoons vegetable or grapeseed oil; 1 (2-foot/60 cm) natural beef or hog middle casing or synthetic casing, about 3 inches (7.5 cm) wide (this can also be rolled into a roulade in plastic wrap, but it’s very liquidy, so a casing is recommended); ½ cup (120 ml) hot milk

Preparation info

Serves
10 to 15

Difficulty
Medium

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

We are very proud of our liverwurst in Alsace. It’s so popular that some old timers have it on toast with their coffee, sometimes even dipping the liverwurst smeared toast into the coffee! Everyone has their own version that is similar but for the seasonings. Everyone will insist that theirs is the best. Naturally. But ours really is! This is our farm’s recipe, which calls for equal parts calf’s liver, pork belly, and pork butt, along with a heady dose of seasonings common to the region, es

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