Recipe 4 All: Liverwurst Recipe — Every recipe in the World on this site.

Recipe 4 All: Liverwurst Recipe


Yield: 2 Pounds
1lb Fresh pork liver, cubed
¾lb Lean pork butt, cubed
¼lb Pork fat, cubed
cups Finely diced white onion
3tablespoon Powdered milk
1teaspoon Finely ground white pepper
teaspoon Salt, or to taste
2teaspoon Paprika
1teaspoon Sugar
½teaspoon Marjoram
½teaspoon Finely ground coriander
¼teaspoon Mace
¼teaspoon Allspice
¼teaspoon Ground cardamom

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 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.

Your Liverwurst is ready. Bon appetit!

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