Liverwurst at Home

Liver is one of those Foods that is just incredibly healthy. It's packed with vitamins and minerals -- and everyone hates it. I can't stand liver myself, but I've come up with what I think is a pretty good solution. I make "liverwurst" out of chicken liver. My brother has a free range chicken farm, and they end up with way more liver than they can use or that their customers want. So their Cats and I benefit.

Liverwurst at Home

Liverwurst at Home

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Liverwurst at Home

Liverwurst at Home

Here's the recipe I use. Modify the seasonings to suit your taste:

Liverwurst

1 pound chicken livers
1 1/2 teaspoons salt, or to taste
1 teaspoon honey, or to taste (optional)
2 teaspoons paprika
1/2 teaspoon marjoram
1/2 teaspoon finely ground coriander
1/4 teaspoon mace
1/4 teaspoon allspice
1/4 teaspoon ground cardamom
Olive oil and/or melted coconut oil

Cook livers until cooked through (approximately 10-15 minutes - don't overcook).

While the liver is still warm, add the seasonings and oil and blend with a stick blender or in a Food processor.

Use enough oil to make a smooth paste (I've never measured it, so I'm not sure how much I actually put in, but the more oil you use the softer and more spreadable it will be after refrigerating). I usually use half olive oil and half coconut oil. The coconut oil will make it stiffer and easier to slice right out of the fridge, and the olive oil keeps it more spreadable. So adjust according to your preferences.

You can then put it in a container and use as a spread, or pack it into an empty can with the ends cut off both ends. When chilled, slide the liverwurst out of the can and slice as needed.

Liverwurst at Home