Difference between revisions of "Liverwurst"
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Revision as of 03:23, 14 September 2021
I like this recipe for liverwurst. I use pork liver and heart.
Ingredients
Will yield about 2 3/4 lbs of liverwurst.
- 1.25 lbs pork liver
- 1/2 lb pork heart (can use pork shoulder)
- 3/4 lb back fat
- 3 tsps table salt
- 1 1/2 tsp sugar
- 1/2 onion +1 TBS oil, grated and cooked till soft and golden
- 1/4 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground mace
- 2 tsps dried marjoram
- 1/4 tsp ground coriander, optional
- 1 1/2 tsp freshly ground black pepper
Recipe
- Grate onion and sautee until soft and golden. Allow to cool.
- Weigh out fat, liver, and heart. Cut in chunks.
- Mix onions, meat, fat, and spices. Freeze until solid.
- Grind using a fine grinder plate. Re-freeze, and re-grind.
- Optional: Place liver mixture in fridge and allow to sit overnight or up to 24 hrs.
- If you have casings, stuff the liver mixture into them.
- If you don't have casings, divide liver mixture into three parts. Place one part of the liver mixture onto a large piece of parchment paper. Fold over, and roll into a log. Twist ends. Place parchment paper wrapped liver mixture on a piece of foil. Wrap yet again, twisting the ends to tighten log. Repeat with other two portions.
- Add the sausage to a large pot with cold water. Heat pot on low until temperature reaches 170 deg F( no higher). Simmer, and adjust heat as needed to maintain a constant temperature. Internal temperature should be around 145 degrees, which should take about 40 minutes total cooking time.
- Remove from water, unwrap and allow to cool. Re-wrap with fresh parchment paper tightly(and then again in plastic wrap if desired) ... or place in small glass containers and cover.
- Refrigerate for 12-24 hours to allow the flavors to settle as well as the liverwurst to "mature."