Hühner Leberwurst / Chicken Liver Spread

This Leberwurst / liver spread is made with chicken livers, chicken breast fillets onion, garlic as well as selected herbs and spices.  Leberwurst is a traditional soft paste like sausage that is used as a savory topping on bread slices and often served with mustard and pickles. Liver spreads 

are mostly made from pork but are frequently prepared as well with beef and poultry parts. While many industrially produced sausages are made from less desirable parts of the animals used I prefered to use only A Grade meat parts and other quality ingredients.


Preparation time: 15 minutes 
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Cooking time: at least 20 minutes
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Resting time: 0 minutes
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Total time needed: at least 35 minutes
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Grade of Difficulty: standard

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Serves 4


This recipe was inspired by Marhac. I adjusted it to suit my personal taste. You can find her recipe in German language here



Ingredients
for
Leberwurst / Liver Spread

  • 50 gram / 1.76 oz butter
  • 220 gram / 7.76 oz  chicken liver, chopped into small dice
  • 2 chicken breast fillets weighing together 310 gram / 10.9 oz , chopped into small dice
  • 1 medium sized onion, finely chopped
  • 4 cloves of garlic, finely chopped


  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1 tsp mixed herbs (Marjoram, Oregano, Thyme)
  • 1 tsp. granulated chicken stock
  • 1/2 tsp. cumin powder
  • 1/2 knife tip Carolina Reaper chili powder
  • 1 heaped tbsp. heavy cream  



Directions

  • Melt butter in a non stick skillet / pan and let it warm up
  • Add chicken breasts and liver pieces and saute them on all sides
  • Add onion and garlic and saute for about 5 minutes or till the onion is turning translucent
  • Add all the spices and herbs, stir well and saute for 3 minutes
  • Reduce the heat, cover with lid and let the liver spread ingredients gently simmer for another 3 minutes
  • Remove ingredients from the skillet and place in a deep pot
  • Use the hand blender to blend all ingredients into a smooth consistency
  • Add 1 heaped tbsp. full cream yoghurt and mix well with the other ingredients
  • Add warm into a glass jar or serve on a slice of buttered freshly baked bread
  • The liver spread has a shelf life of about 2 weeks if stored in the shelf.



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