22 May, 2016
Pfaelzer Leberwurst – Liver Pate Palatinate style
There are many types of liver pate in Germany. Every region knows it’s own recipe. One of the most popular and most easiest to make is the Pfaelzer Leberwurst, or Palatinate style.
The main ingredients are pork belly and liver. I prefer chicken liver, but usually you take pork liver as well.
The ratio between meat and liver is 4:1, but you can go up to 3:1, means 1/4 to 1/3 of the meat is liver. Or for 1 kg meat you need 250 to 300 g liver. But before you can measure this out you need to cook the pork belly.
Take the pork belly, and if possible use fat pork belly, and cook with carrots, leak, onions, celery and some spices, like bay leaves, cloves, marjoram and pepper corns if you like. Do not add salt but enough water to cover the meat.
Cook until the meat falls off the bones.
Cut the skin and any bones or gristle off and place the meat in a bowl. Keep the stock you cooked the meat in, we will need it later.
Now measure the amount of meat you have and specify the amount of liver you need.
For 1kg meat you need 250 to 300 g liver.
Mince all meat and liver using a 2 or 3 mm grinder blade. This will become a very dry mixture once minced.
Now add the spices.
For 1kg mixture you need:
18 – 22g salt , depends on how you like it. Start with 18 and add if you think you need more.
4 g Marjoram
3 g pepper, ground
2 g nutmeg, ground
2 g sugar
1 g cloves, ground
Add the spices to the meat, liver mixture and add some of the stock you cooked the meat in. Take from the top to get as many fat with it as possible and strain it.
Mix well and add from your stock until it became a soft but thick mass.
Fill in glasses and place in a deep baking tray, filled with water. Preserve at 80C /180F in your oven. For every mm of diameter of your glass it takes 1 minute. A 6cm diameter glass needs an hour.
Let cool down and place then in the fridge for at least 24 hours before tasting.