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Liverwurst with cream  – simple, quick & delicious

Today I’m going to show you how to make liverwurst with cream. It’s easy and super quick to make. 

The liverwurst with cream is perfect for a snack plate. Together with a pickled gherkin and a good crusty farmer’s bread, it’s simply heavenly.

If you love liverwurst, I also have other liverwurst recipes for you: classic liverwurst, my veal liverwurst, my pfälzer Liverwurst and my apple and onion liverwurst

I fill my liverwurst with cream in preserving jars. But you can also use casings or tins. Depending on what you prefer.

Here you can find the complete liverwurst with cream recipe as a video or to read through.

Have fun and good luck making it!

Liverwurst with cream – What do you need to make it?

Liverwurst with cream - all ingredients

Ingredients per 1 kg 

  • 35 % pork meat (350 g)
  • 30 % pork cheek or dewlap (300 g)
  • 25% pork liver (250 g)
  • 5% onions (50 g)
  • 5% cream (50 g)

Spices per kg

The equipment to make Liverwurst with cream

Meat Grinder

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

Food processor / Cutter

You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor.

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.

Make Liverwurst with cream yourself – Step-By-Step Instructions

1. Cut the meat and fat into pieces suitable for mincing and put the pieces of meat into a sealable plastic bag or vacuum seal them.

Note: If you vacuum seal the pieces of meat / put them in a plastic bag, you won’t lose any liquid into the water and you won’t need any cooking stock for the sausage afterwards, as all the liquid will remain in the vacuum bag with the fat and liquid that escapes. (If you want to cook your meat without plastic, I will explain how it works and what to look out for in the next step)

Liverwurst with cream - cut

2. 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.

Liverwurst with cream - bag

3. Cut the liver into pieces. 

Liverwurst with cream - liver

4. Chop the onions and fry them slowly over a low to medium heat for about 10 minutes.

Liverwurst with cream - onion

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

Liverwurst with cream - liquid

6. Put the liver and onions through the grinder first. Once this has passed through, you can put the meat through. I personally use the middle 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.

Liverwurst with cream - grind

7. Optional for a finer liverwurst with cram: Then put the spices, cream and minced mixture into a food processor or cutter. 

Liverwurst with cream - cutter

8. Blend the mixture until it has a pulpy consistency.

Liverwurst with cream - mass

9. You can now fill the mixture into jars or casings. Make sure that the mixture is tight and that there are no air holes in the jars. When filling the jars, it is best to leave at least a fingertip of space so that the liverwurst can expand during cooking and does not overflow.

Liverwurst with cream - fill

10. Now you have to cook the sausage at 100 °C (212 °F) for 2 hours. If you want to use a casing, you can scald it at 80 °C (176 °F). The time depends on the diameter of the caliber used. Means: If you use caliber 45, then you scald the liver sausage approx. 45 minutes.

Liverwurst with cream - boil

11. Your liverwurst with cream  is ready 😄. Enjoy the taste.

Liverwurst with cream - ready

How long is the shelf life of the liverwurst with cream?

In theory, liverwurst with cream can be kept indefinitely in a jar or tin. It is best to store the liverwurst in a cool, dark place. When opening, the following applies: See, smell, taste! If you use a casing, you should store the liverwurst in the fridge and consume it within a maximum of 10 days.


Cooked Sausages

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