Leberbrot (liver bread) – super tasty old recipe
- Type
- Pre-cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
In this post, I’ll show you how to make your own liver bread. You can achieve a super tasty result with little effort.
Liver bread has a characteristically firmer texture and is often served sliced. It is popular in different regions and under different names, and its preparation can vary slightly. In many cases, liver bread is sliced and eaten as a snack, on sandwiches or as a main component of hot meals. It can be served with potato salad, sauerkraut or mashed potatoes with onions and apple.
But enough talk now…
Here you can find the complete liver bread recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Liver bread – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork belly | 500 g | 50 % |
| wheat flour | 250 g | 25 % |
| cooking stock or extra water if meat is cooked sous vide method | 150 g | 15 % |
| pork liver | 100 g | 10 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| onion | 25 g |
| salt | 17.5 g |
| marjoram | 4 g |
| Cure #1 | 2.5 g |
| black pepper | 2 g |
| allspice | 2 g |
| mace | 0.5 g |
| clove | 0.5 g |
The equipment to make liver bread
A meat grinder cuts the meat into small pieces so it can be mixed with the seasoning. Cut the meat into pieces that fit the feed tube before grinding.
Artificial casings, jars or tins
You can fill the sausage into jars, tins or artificial casings. For jars, I usually use Weck jars. I recommend artificial casings, caliber 45/25 for a smaller diameter or 60/25 for a wider one.
For readers in the EU: you can buy these casings in my German shop. Artificial casings, caliber 45/25, 5 pieces, Artificial casings, caliber 60/25, 5 pieces.
For curing in a vacuum bag, you need a vacuum sealer. Dry curing without a vacuum bag is an alternative; see my guide to curing meat.
Thermometer & cooking pot / Sous Vide cooker
There are several ways to cook your meat.
The easiest way is to use a sous vide cooker. With it you can gently cook the meat at a constant temperature. This reduces the risk of the meat becoming too hot and therefore too dry.
Don’t have one at home? No problem! Use a saucepan and heat the water. To achieve the exact temperature, you still need a thermometer. Both methods achieve the same result. With the saucepan, you should always make sure that your water is consistently hot during the cooking time.
Pie dish / jars / aluminum dish / other shapes
The shape you use to make the meatloaf is up to you. You can achieve the same result with any shape.
Make liverbread – Step-By-Step Instructions
Cut the liver into strips.
Cut the pork belly into mincer-sized pieces. The size will vary depending on how big your mincer is.
Put the pork belly in a sealable bag or vacuum seal it.
Now place the bag in the tempered water or in the sous vide cooker and cook the meat at 78 degrees (172.4 °F) for 90 minutes.
How do I cook the meat without a sous vide stick and bag?
No problem. You need to weigh the meat once before cooking. Then weigh the meat again after cooking and note how much liquid the meat has lost. You can add this missing liquid back later. You can use the stock water in which you cooked your meat.
Once the pieces of meat are cooked and cooled, you can separate the juices from the meat.
Put the liver through the mincer first. Once this has passed through, you can put the meat and onions through. I personally use the finest perforated disk.
Optional: If you want to soften the flavor of the liver, you can poach it for approx. 5 minutes before mincing. This will soften the strong flavor of the liver.
Then add the spices to the minced mixture and mix everything together.
Then fold the flour into the mixture.
Now you have several options. 1st option: You fill the mixture into artificial casings and scald it or 2nd option: You use a baking dish. I use the baking tin in my recipe.
Coat the baking tin with oil.
Pour the dough mixture into the baking tin.
Bake your liver loaf at 180 °C (356.0 °F)for approx. 30 – 40 minutes. The core temperature should be between 65 – 70 °C (149.0 – 158.0 °F).
Your liver bread is ready😄 Enjoy it.
Frequently asked questions
What is liver bread?
What is liver bread?
Leberbrot, and the bread in the name is meant literally twice over. Wheat flour goes into the mixture and the whole thing is baked in a tin, so what comes out is a loaf you slice rather than a sausage you cut off a casing. That is also where the firmer texture comes from: the flour binds the mixture in a way a pure meat mixture does not.
You will see it written liverbread, liver bread and Leberbrot, and all three are this recipe. If you would rather have it in a casing than in a tin, step 9 gives you that option and the mixture is the same either way.
How long is the shelf life of the liver bread?
How long is the shelf life of the liver bread?
Your liver bread will keep in the fridge for approx. 2 – 3 days. The alternative is to vacuum-seal the liver bread in portions. You can also freeze it. This will increase its shelf life. As always: see it – smell it – taste it!
Do you have any recipes for Hungarian meat sticks. I’ve looked everywhere and all I can find is the dinner sausage