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Put the cubes of liver, pork, and fat through the fine disk separately, then mix and grind again. Sprinkle the remaining ingredients over the meat and mix in with your hands. Run through twice more, chilling a half hour in between. Pack the mixture into muslin casings (see info recipe), packing the meat as firmly as possible. Stitch or twist tie the opening closed securley. Boil enough water to cover the liverwurst by 2-3". Submerge and weight the liverwurst to keep it under the water. Return to boiling; reduce heat to barely simmering and cook for three hours. Drain hot water and replace with ice water. When cool, refrigerate overnight and remove from muslin casing. Eat within 10 days.
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mzcooksalot 4 years agoMy husband loves liverwurst, so thought I would try this recipe. I had never made it before, so thought this would be an easy one. Turned out real good, other than I should have packed it a bit tighter in the muslin. As my husband needs to watch his salt intake, I cut the salt way back. He could definitely tell the difference, but overall said it tasted just like the stuff from the store...minus the salt. He likes it a bit coarser, so I only put it through the grinder three times. I think next time I will do all four. One other thing I would do, though, when making this, use an electric meat grinder. I have an old fashioned one, and trust me when I say it would be much nicer to use the electric. I will definitely be making this for him again. All the ingredients were easy to find, and you can buy the meat when it's on sale.