Lentil & Red Onion Liverwurst
A savory, rustic spread made from red lentils, red onion, walnuts, and classic spices. Smoke it to make Braunschweiger.
1
large red onion, diced (400g, about 2.5–3 cups)
1 cup
red lentils, dry
1 1/2 cups
water
1
bay leaf
1/2 heaping cup
frozen walnuts (2 ounces)
1 tsp
kosher salt
1/2 tsp
liverwurst seasoning (see below)
Liverwurst Seasoning (makes about 7 batches):
1 1/2 tsp
white pepper, ground
1/4 tsp
ground cloves
1/4 tsp
ground allspice
1/4 tsp
rubbed sage
1/2 tsp
dried marjoram
1/4 tsp
ground nutmeg
1/4 tsp
ground ginger
- Cook diced onion in a nonstick pan over low to medium-low heat for 20–30 minutes, stirring occasionally, until softened and glossy. Avoid browning.
- While onions cook, add lentils, water, and bay leaf to a saucepan. Bring to a gentle simmer, cover, reduce heat, and cook until lentils are tender but not creamy.
- Mix all seasoning ingredients together. Grind if possible so the blend is fully powdered.
- Remove onions and lentils from heat and let cool about 20–30 minutes until just warm.
- Discard bay leaf. Add onions, lentils, and walnuts to a food processor. Process 30–45 seconds until combined.
- Add 1/2 tsp seasoning blend and process briefly to combine.
- Add kosher salt, process again, then taste and adjust salt if needed.
- Refrigerate at least 2–3 hours to chill and allow flavors to meld before serving.
• Prep: 20 mins • Cook: 1 hr • Total: 5 hrs 20 mins
Makes 1 batch
Kitchen & Pantry Picks
Red lentilsBay leafWalnutsWhite pepperGround clovesGround allspiceMarjoramGround nutmegGround gingerNonstick panSaucepanFood processor
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Notes from Craig
This recipe is designed as a spread for sandwiches, crackers, or light meals. For Braunschweiger-style flavor, wrap the mixture in muslin or, ideally, soaked corn husks and smoke low and slow at 175–225°F for 2–3 hours using a mild wood. Frozen walnuts help keep the mixture from overheating during processing. Flavors deepen and color develops after chilling.