Winter Lore 12 – Leberpastete, Canned Liver Pâté

It is half time now for my 24 posts till Christmas, time to prepare some more traditional Christmas food. We usually eat this Liver Pâté for Christmas breakfasts or dinners – mind you hot meals in Germany are traditionally eaten at lunch time.

When taking the Thanks Giving turkey apart, I ended up with a big liver, heart and stomach. They looked very healthy no white enclosures, no fat and I hate throwing away food.  So mom and I decided to tackle granny’s recipe of canned liver sausage. You can use chicken, beef, pig, turkey liver what ever you have, in the following recipe we used 300gr beef mince, my granny usually uses half and half (half pork, half beef mince) but I don’t eat pork so it was beef only.

  • 1 Turkey Liver
  • 1 Turkey Heart
  • 1 Turkey Stomach
  • 300 gr (2 hand full) beef mince
  • 1 Onion (squished through a garlic press)
  • 1 1/2 Tablespoons Salt
  • 2 Tablespoons Marjoram
  • 1 Tablespoon crashed Black Pepper


  • Best is to put the meat and liver through a mincer or food processor this way you will get a very smooth pâté
  • As I don’t have either mom took over the fine chopping as pictured above
  • Put all ingredients into a bowl and knead thoroughly

  • Take some jam glasses or canning glasses and fill those with meat mix
  • On the picture above you can see that there is some meat on the rim of the glass
  • These residues have to be cleaned thoroughly the rim of the glass must be clean else mildew can grow and ruin the pâté
  • After the glasses are clean screw on the lids and place into a big pot as pictured above
  • The water should not be higher than 3/4 of the glasses
  • The lids must stick out of the water

  • Bring the water to boil
  • Turn heat a little down but it must keep boiling
  • Boil for 2 hours (don’t lift the lid off the pot during this time)
  • This way you cook the meat as well as conserve it in the glasses
  • After two hours switch off the heat and let everything cool down to room temperature
  • Remove the glasses from the pot and store in a cool and dark place (cellar would be best)
  • Mom says (as long as the vacuum remains in the glasses) the meat keeps for about a year



Meats contain natural gelling agents the meat will thus sit in natural jelly, if it is watery and does not gel well then the meat was probably basted with water (this is usually done to increase the weight of meat and get more money out of the buyer)

Fat will settle on top of the meat in the glass as a white colored substance, so when you are more health conscious you can remove this with a knife

Eat it with bread or crackers it is nice with some mustard on it or pickles with it

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