Homemade leberwurst

Homemade leberwurst


1 pork liver

4 pork kidneys

1 pork heart

1 pork lung

250 g pork fatback

300 g pork with a bit of fat

2 very big onions

2 tablespoons of oil

4 garlic cloves

1 tablespoon of peppercorn

6 bay leaves


large pork casings (approximately 1.5 meters long)

Homemade leberwurst

  1. Wash the organs thoroughly in cold water. Heat some oil and sauté one finely chopped onion. Meanwhile, put the meat, fatback and organs into a pot, season with peppercorn (keep ¼ of tablespoon for boiling the casings), garlic cloves, the other onion and 5 bay leaves. Add water and bring to a boil. Make sure you skim the surface of the stock as often as needed. The liver will get boiled first, so take it out when it’s done and leave the rest of the meat and organs to keep boiling.
  2. When all the pieces in the pot are boiled, drain and allow them to get cold. Cut them into big cube-shaped pieces, season with the sautéed onion, freshly ground pepper and salt to taste, then mince everything. Add 2 tablespoons of meat stock into the minced composition if it isn’t soft enough (it should have a pasty consistency). Mince the mix once again, to stuff the casings.         
  3. Tie the casings with string on both ends, and puncture them with a toothpick in order to prevent them from bursting while you boil the sausage. Bring the sausage to a boil and let it simmer for 20 minutes.
  4. Take the sausage out of the pot, let it get cold and keep it in the refrigerator for a minimum of 12 hours before cutting it.



Pork Jelly

Fill the bowls with stock and put them in the refrigerator for at least 12 hours before serving

Homemade leberwurst

Refrigerator for a minimum of 12 hours before cutting it

Gerbeaud Slice

Leave the cake to cool on room temperature and it is ready.