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Liverwurst

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Ryan Jacob:
Yeah, I could never bring myself to eat liver, now if you put in dinuguan or sausage, that’s a different story ;D

Stoker:
My son wants me to make liverwurst.. I can't stand the stuff.. Normally the stuff my ex used to buy was emulsified rather than just ground.. Did the recipe call for this or just the way you did it?
By the way I'm in the fried liver camp.. Big bowl, garlic smashed taters, fried onions, sautéed liver and a unhealthy amount of brown gravy... Yes man.. I'm hungry..
Thanks Leroy

archeryrob:
I threw it in the bucket and hit it with my industrail grade drill and special meat mixer attachment and ripped it up. Be tween the fat and the liver ground it emulsifies on its own pretty easily.

archeryrob:
I never found a way I really liked cooked liver until one day I saw a recipe for Liverwurst, my family always called it Bruanschweiger. I edited the recipe from pig livers to match venison livers for size and have made it three years now.
This year I found You can freeze the meat too much before grinding and I had a hard time getting it emulsified properly. I never got it perfect, but it got close and I learned a valuable lesson for making it in the years forward.


Texture was good, but should have been better, but it still eats good.


Recipe on my blog and Youtube video on the process at the bottom.

Long video on making it, so it you got a short attention span, just skip through it.
https://youtu.be/wAhKKNedUDs

AndrewS:
Liver sausage is also available in coarse cuts.
My uncle was a house butcher and he filled the liver sausage in natural sausage skin or cooked it in cans or jars for storage.

Liver sausage in natural casing can also be smoked.

The spices used are important for the right taste.

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