Rinderleberwurst - Beef Liver Sausage

Ingredients

• 1 lb beef liver
• 0.5 lb pork fat
• 1 medium onion
• 2 cloves garlic
• 1 tsp black pepper
• 0.5 tsp allspice
• 1 tsp thyme
• 1 tsp salt
• 0.25 tsp cayenne pepper
• 8 slices rye bread
• 2 tbsp butter
• 4 tbsp mustard

Instructions

1. 1

   Prepare the beef liver by trimming any connective tissue and cutting it into smaller pieces.

2. 2

   In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

3. 3

   Add the beef liver and pork fat to the skillet. Cook for about 10 minutes, stirring occasionally, until the liver is browned and fully cooked.

4. 4

   Remove the skillet from heat and let the mixture cool slightly.

5. 5

   Transfer the liver mixture to a food processor. Add black pepper, allspice, thyme, salt, and cayenne pepper. Blend until smooth, about 1-2 minutes.

6. 6

   Taste and adjust seasoning if necessary. If the mixture is too thick, you can add a tablespoon of water or broth to reach your desired consistency.

7. 7

   Transfer the liver sausage mixture into a bowl, cover, and refrigerate for at least 2 hours to allow flavors to meld.

8. 8

   When ready to serve, toast the rye bread slices lightly in a toaster or on a skillet with the remaining butter until golden brown.

9. 9

   Spread the liver sausage on the toasted rye bread and serve with mustard on the side.