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Liverwurst
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| Artist: |
_ |
| Categories: |
Exotic, Sausages |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Fresh pork liver, cubed | | 3/4
| lbs | Lean pork butt, cubed | | 1/4
| lbs | Pork fat, cubed | | 1 1/2
| cup | Finely diced white onion | | 3
| tbsp | Powdered milk | | 1
| tsp | Finely ground white pepper | | 1 1/2
| tsp | Salt, or to taste | | 2
| tsp | Paprika | | 1
| tsp | Sugar | | 1/2
| tsp | Marjoram | | 1/2
| tsp | Finely ground coriander | | 1/4
| tsp | Mace | | 1/4
| tsp | Allspice | | 1/4
| tsp | Ground cardamom |
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Procedures:
| 1 | Put the cubes of liver, pork, and fat through the fine disk separately, then mix and grind again. | | 2 | Sprinkle the remaining ingredients over the meat and mix in with your hands. | | 3 | Run through twice more, chilling a half hour in between. | | 4 | Pack the mixture into muslin casings (see info recipe), packing the meat as firmly as possible. | | 5 | Stitch or twist tie the opening closed securley. | | 6 | Boil enough water to cover the liverwurst by 2-3". | | 7 | Submerge and weight the liverwurst to keep it under the water. | | 8 | Return to boiling; reduce heat to barely simmering and cook for three hours. | | 9 | Drain hot water and replace with ice water. | | 10 | When cool, refrigerate overnight and remove from muslin casing. | | 11 | Eat within 10 days. |
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