Amazon Search

Recommended Reading

Mountain Rose Herbs

A passion for organics picture frame



I was craving bologna earlier and then I started craving liverwurst. So I decided to make some. I did not have any onions and couldn’t go to the store because I am still taking Percocet due to cavitation surgery Thursday, so this is a really plain recipe. I also did not have any ground pork or pork shoulder, which are often used for liverwurst, so I had to use pork jowls. It’s really the only thing I had in the freezer that worked.

what you need:

  • 3/4 pound pork liver
  • 1 pound pork jowls (pork shoulder, ground pork, pork belly)
  • 1/4 cup coconut oil, lard, or butter (if you are using pork shoulder you may need more fat since the pork jowls have a lot of fat on them)
  • 1 teaspoon salt
  • 2 to 3 sprinkles pepper
  • 1/4 teaspoon sage
  • 2 to 3 sprinkles thyme

what you do:

Place pork liver and pork jowls in a pot with water. Bring to a boil, skim off  “foam”, then reduce heat and let it simmer until both are cooked thoroughly and tender (60 to 90 minutes or so). Cut meat and liver into smaller chunks and place in food processor or blender. Add spices, fat, and some of the broth from cooking meat. Blend everything to a smooth consistency. Add more broth if desired. You can stuff this into casings or, if you are like me, just put it in a glass storage container, let it cool in the fridge, then eat it with a spoon.

Guten Appetit!

Shared on Real Food Wednesday 11/2013Make You Own! Monday Link Up

Real Food Wednesday 11/2013

Leave a Reply

Your email address will not be published. Required fields are marked *


HTML tags are not allowed.

CommentLuv badge