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Leberbrot (liver bread) – super tasty old 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!

Liver bread  What do you need to make it?

Ingredients per 1 kg 

  • 50 % pork belly (500 g)
  • 25 % wheat flour (250 g)
  • 15 % cooking stock (150 g) or extra water if meat is cooked sous vide method
  • 10 % pork liver (100 g)

Spices per 1 liter brine

The equipment to make liver bread

Meat Grinder

You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.

Artificial casing / Jar / Can

You can fill the sausage into jars as well as artificial casings. For jars, I usually use ones from the Weck company. For artificial casings I recommend artificial casings caliber 45/25 for a smaller diameter and artificial casings caliber 60/25 for a slightly wider one.

Vacuum Sealer

For the stress-free “curing in vacuum” method you need a vacuumizer. If you don’t have one yet, you can check out my recommendation here.

Alternative: “Real dry curing” doesn’t require a vacuum sealer, read my article on the subject of curing.

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

1. Cut the liver into strips. 

Liver bread - liver

2. Cut the pork belly into mincer-sized pieces. The size will vary depending on how big your mincer is. 

Liver bread - meat

3. Put the pork belly in a sealable bag or vacuum seal it. 

Liver bread - bag

4. 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.

Liver bread - cook

5. Once the pieces of meat are cooked and cooled, you can separate the juices from the meat.

Liver bread - juice

6. 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.

Liver bread - grind

7. Then add the spices to the minced mixture and mix everything together.

Liver bread - spices

8. Then fold the flour into the mixture. 

Liver bread - flour

9 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.

Liver bread - fill

10. Coat the baking tin with oil. 

Liver bread - oil

11. Pour the dough mixture into the baking tin. 

Liver bread - fill2

12. 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). 

Liver bread - bake

13. Your liver bread is ready😄 Enjoy it.

Liver bread -ready

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!


Cooked Sausages

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