Pickled Liverwurst

When you talk about pickling, most people will think about vegetables and fruits, but you can also pickle meat. This is a recipe of pickled liverwurst; something I ate a very long time ago, in my early twenties, at a get-together with friends. It is pretty straight forward to make and adds a nice flavor to the sausage.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Clean and sterilize the glass jar(s) as you would do for any pickled vegetable or fruit you make. There are various methods out there.

Step 2

I prefer the oven method. Place the cleaned jars on a baking sheet and place in an oven that has been heated to approx. 275 degrees F. Leave in the oven for 10 minutes by which time the jars should be completely dry. Allow them to cool.

Step 3

Cook the lids in boiling water for about 10 minutes and cool as well.

Step 4

Slice the liverwurst, nice and thick, about 1/2-inch. If you slice it too thin it may fall apart while floating in the liquid.

Step 5

Bring water, sliced onion, peppercorns, bay leaves and cloves and cook for a few minutes. Turn off the heat and add the vinegar. Allow to cool completely.

Step 6

Poor a little bit of the water-vinegar mixture in a jar, add the sliced liverwurst and add the remaining of the water-vinegar mixture. Make sure the liverwurst is submerged.

Step 7

Close jar and place it in the fridge.

Step 8

Wait for at least 3-5 days, before you enjoy the pickled liverwurst. The longer you wait the more flavor it will have.

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