Step 1

Cut the white onion into quarters.

Step 2

Pour the water into a large pot and add the onion quarters, bay leaves, and allspice.

Step 3

Bring to simmer and add the pork belly. Cook on medium heat for about 1 hour.

Step 4

Rinse the liver under cold water and add it to the pork belly during the last 10 minutes of the cooking time.

Step 5

In the meantime, finely dice the onion, garlic, and bacon, fry until translucent, and add to the blender.

Step 6

Remove the liver and pork belly from the pot and reserve 1-2 cups of the cooking liquid. Cut the liver and pork belly into bite-sized pieces and place them in the blender.

Step 7

Add salt, pepper, ground allspice, nutmeg, marjoram, thyme and 3/4 cup of the cooking liquid to the blender and mix to a chunky, smooth texture. Add more liquid and blend longer if you prefer a smoother, softer texture

Step 8

Fill into sterilized glasses. You can store these as is for up to a week in the fridge.

Step 9

If you want to keep the liver sausage for up to a year, cook the jars. The amount of time it takes to preserve the liverwurst depends on the size of the jar. It takes about 2 hours at 212° F for half-pint jars.