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Liverwurst

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archeryrob:
I try and use every piece of the animal I can when harvesting them. I've never been very good with using the liver and the heart, but I got that figured out now. I copied German Liverwurst.

1 deer heart and liver, this one equaled 3.45#
2 pounds ground venison
2 # pig fat

Here is is all copped up to be ground.


Here they are stuff ready to be boiled.


The finished Product.
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If you want the entire story and recipe you can find that here with all my ramblings.
https://archeryrob.wordpress.com/2018/04/23/german-liverwurst/

JW_Halverson:
YES!  This gives me the courage to try making liverwurst for myself.  I have either left the liver behind, or turned it into dog treats because I simply cannot bear the taste, smell, or texture of fried liver.  I think it is the ONLY food in the world I consistently turn down! 

Thanks for contributing to my efforts to fully utilize every animal every time!

archeryrob:
I hope you enjoy it. I had two slices on a hamburger roll with mustard and a cheddar cheese slice for lunch.

Par-freezing it key to making this or the fat will get runny.

JW_Halverson:
Absolutely!  Par freezing makes a world of difference when grinding.

bjrogg:
My dad loved liver and liver wurst. I refused to eat it as a kid but I was a pretty picky eater then. Might have to give it a try. Never know till you try it (again). Might be like that commercial Maybe I'm turning into my dad. Anybody know how to take a picture with this thing.lol.
Bjrogg

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