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Thread: Liverwurst

  1. #1
    Omelet Guest

    Default Liverwurst

    I made a nice batch of liverwurst this morning. Even tho' the liver is
    cooked, I'll be steaming it briefly again as I went ahead and stuffed it
    into pork casings, and they are currently raw. I got a good taste tho'
    of this stuff cleaning out the grinder and stuffer attachment.

    Rytek Kutas's Liverwurst/Pate (Pate if you are not stuffing it into the
    appropriate casings) spicing per lb. of liver (and pig snout and tripe),
    add:

    1/2 Tbs. salt
    1/4 Tbs. onion powder
    1/4 Tbs. Sugar
    1/4 Tbs. Ground White Pepper
    1/4 tsp. rubbed or ground Sage
    1/4 tsp. Marjoram
    1/4 tsp. Nutmeg
    1/8 tsp. Ginger

    Mine: Same, but add 1/4 tsp. Allspice
    and cut salt to 1/8 Tbs. I also replaced the Sugar with Splenda.
    I used 1 packet for the 5 lbs. of liver I cooked.

    I also used pure liver. 2 lbs. chicken liver and 3 lbs. beef liver.
    No pig snouts or tripe. <g>

    It is utterly divine, if you like liverwurst.
    I also pre-cooked the livers by steaming them, then cut them all into 1"
    chunks prior to mixing the spices into the meat, then ran it thru the
    grinder.

    If my tongue were long enough, I'd have licked the grinder clean. <g>
    This recipe is the gods...
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  2. #2
    Dave Bugg Guest

    Default Re: Liverwurst

    Omelet wrote:
    > I made a nice batch of liverwurst this morning.


    I really enjoy liverwurst. You recipe sounds wonderful, Om.
    --
    Dave
    What is best in life? "To crush your enemies, see them driven before
    you, and to hear the lamentation of the women." -- Conan



  3. #3
    bulka Guest

    Default Re: Liverwurst

    I am very impressed.

  4. #4
    Omelet Guest

    Default Re: Liverwurst

    In article <[email protected]>,
    "Dave Bugg" <[email protected]> wrote:

    > Omelet wrote:
    > > I made a nice batch of liverwurst this morning.

    >
    > I really enjoy liverwurst. You recipe sounds wonderful, Om.


    Thanks Dave. This is the first time I've tried it and am delighted with
    the results. Sausage is one of the few areas where I actually measure
    follow a recipe. The spicing per lb. of meat can really be critical.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  5. #5
    Omelet Guest

    Default Re: Liverwurst

    In article
    <[email protected]>,
    bulka <[email protected]> wrote:

    > I am very impressed.


    Thank you! It was a bit messy grinding cooked liver, but it worked. I
    may try the food mill next time instead of the meat grinder.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  6. #6
    Sqwertz Guest

    Default Re: Liverwurst

    On Sun, 20 Sep 2009 14:38:21 -0500, Omelet wrote:

    > I made a nice batch of liverwurst this morning. Even tho' the liver is
    > cooked, I'll be steaming it briefly again as I went ahead and stuffed it
    > into pork casings, and they are currently raw.


    You need to stuff them into pork bungs which have been sewn
    together. You can get them at MT Super.

    http://i38.tinypic.com/2mdfijd.jpg

    What do you mean they're "raw" if you just said they were made with
    cooked liver?

    -sw

  7. #7
    Omelet Guest

    Default Re: Liverwurst

    In article <d0p2de8syssi$.[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Sun, 20 Sep 2009 14:38:21 -0500, Omelet wrote:
    >
    > > I made a nice batch of liverwurst this morning. Even tho' the liver is
    > > cooked, I'll be steaming it briefly again as I went ahead and stuffed it
    > > into pork casings, and they are currently raw.

    >
    > You need to stuff them into pork bungs which have been sewn
    > together. You can get them at MT Super.


    No way in hell. Kutas said the same thing but I just can't bring myself
    to do it. It can be packed into ziplock containers and used as a
    spread/Pate'.

    >
    > http://i38.tinypic.com/2mdfijd.jpg
    >
    > What do you mean they're "raw" if you just said they were made with
    > cooked liver?
    >
    > -sw


    The _casings_ are raw. The liver was cooked prior to grinding. I still
    had some soaked pork casings left from that mornings sausage making, so
    I just used them. I could also have just removed the stuffer attachment
    and run it directly into some containers but this was easier.

    It won't hurt the product to steam it for a few minutes to cook the
    casings...
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  8. #8
    Sqwertz Guest

    Default Re: Liverwurst

    On Mon, 21 Sep 2009 02:23:26 -0500, Omelet wrote:

    > In article <d0p2de8syssi$.[email protected]>,
    > Sqwertz <[email protected]> wrote:
    >
    >> What do you mean they're "raw" if you just said they were made with
    >> cooked liver?

    >
    > The _casings_ are raw. The liver was cooked prior to grinding.


    Oh. The casings are already cooked by hot water and steam before
    you buy them. Otherwise they'd smell even worse than they do now.

    -sw

  9. #9
    Omelet Guest

    Default Re: Liverwurst

    In article <hcnaew1vau8y$.[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Mon, 21 Sep 2009 02:23:26 -0500, Omelet wrote:
    >
    > > In article <d0p2de8syssi$.[email protected]>,
    > > Sqwertz <[email protected]> wrote:
    > >
    > >> What do you mean they're "raw" if you just said they were made with
    > >> cooked liver?

    > >
    > > The _casings_ are raw. The liver was cooked prior to grinding.

    >
    > Oh. The casings are already cooked by hot water and steam before
    > you buy them. Otherwise they'd smell even worse than they do now.
    >
    > -sw


    Ok, I did not know that, thanks.
    This particular brand of casings smells just fine. No noticeable odor.

    Now the sheep casings I bought at Cabelas... Pew! Those got a vinegar
    soak. I never ended up using them tho', (they are in the freezer) as I
    found I did not have a stuffer attachment to fit them. I was going to
    make breakfast links.

    I have to get back to Cabelas to get the right sized stuffer for them.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  10. #10
    Sqwertz Guest

    Default Re: Liverwurst

    On Mon, 21 Sep 2009 08:56:44 -0500, Omelet wrote:

    > In article <hcnaew1vau8y$.[email protected]>,
    > Sqwertz <[email protected]> wrote:
    >
    >> On Mon, 21 Sep 2009 02:23:26 -0500, Omelet wrote:
    >>
    >>> In article <d0p2de8syssi$.[email protected]>,
    >>> Sqwertz <[email protected]> wrote:
    >>>
    >>>> What do you mean they're "raw" if you just said they were made with
    >>>> cooked liver?
    >>>
    >>> The _casings_ are raw. The liver was cooked prior to grinding.

    >>
    >> Oh. The casings are already cooked by hot water and steam before
    >> you buy them. Otherwise they'd smell even worse than they do now.
    >>
    >> -sw

    >
    > Ok, I did not know that, thanks.
    > This particular brand of casings smells just fine. No noticeable odor.


    <http://www.askthemeatman.com/images/dewied_home_size_pack_natural_hog_casings.JPG>

    They smell. They all smell.

    -sw

  11. #11
    Lynn from Fargo Ografmorffig Guest

    Default Re: Liverwurst

    On Sep 20, 2:38*pm, Omelet <ompome...@gmail.com> wrote:
    > I made a nice batch of liverwurst this morning. *Even tho' the liver is
    > cooked, I'll be steaming it briefly again as I went ahead and stuffed it
    > into pork casings, and they are currently raw. *I got a good taste tho'
    > of this stuff cleaning out the grinder and stuffer attachment.
    >
    > Rytek Kutas's Liverwurst/Pate (Pate if you are not stuffing it into the
    > appropriate casings) spicing per lb. of liver (and pig snout and tripe),
    > add:
    >
    > 1/2 Tbs. salt
    > 1/4 Tbs. onion powder
    > 1/4 Tbs. Sugar
    > 1/4 Tbs. Ground White Pepper
    > 1/4 tsp. rubbed or ground Sage
    > 1/4 tsp. Marjoram
    > 1/4 tsp. Nutmeg
    > 1/8 tsp. Ginger
    >
    > Mine: Same, but add 1/4 tsp. Allspice
    > and cut salt to 1/8 Tbs. *I also replaced the Sugar with Splenda.
    > I used 1 packet for the 5 lbs. of liver I cooked.
    >
    > I also used pure liver. 2 lbs. chicken liver and 3 lbs. beef liver.
    > No pig snouts or tripe. <g>
    >
    > It is utterly divine, if you like liverwurst.
    > I also pre-cooked the livers by steaming them, then cut them all into 1"
    > chunks prior to mixing the spices into the meat, then ran it thru the
    > grinder.
    >
    > If my tongue were long enough, I'd have licked the grinder clean. <g>
    > This recipe is the gods...
    > --
    > Peace! Om
    >
    > "Human nature seems to be to control other people until they put their foot down."
    > --Steve Rothstein
    >
    > recfoodreci...@yahoogroups.com
    > Subscribe: recfoodrecipes-subscr...@yahoogroups.com


    Om -
    What color is this liverwurst when it's finished? I'm STILL searching
    for the grey ring liver sausage we used to get when I was a kid. I
    love braunschweiger too but it's a totally different taste (and color
    - kinda "mauve"). There's one brand I can buy here - Ambassador - but
    it's really coarse and full of bits of gristle. I want it pretty
    smooth!
    Lynn in Fargo

  12. #12
    Omelet Guest

    Default Re: Liverwurst

    In article <1adt2xci0wpbc$.[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Mon, 21 Sep 2009 08:56:44 -0500, Omelet wrote:
    >
    > > In article <hcnaew1vau8y$.[email protected]>,
    > > Sqwertz <[email protected]> wrote:
    > >
    > >> On Mon, 21 Sep 2009 02:23:26 -0500, Omelet wrote:
    > >>
    > >>> In article <d0p2de8syssi$.[email protected]>,
    > >>> Sqwertz <[email protected]> wrote:
    > >>>
    > >>>> What do you mean they're "raw" if you just said they were made with
    > >>>> cooked liver?
    > >>>
    > >>> The _casings_ are raw. The liver was cooked prior to grinding.
    > >>
    > >> Oh. The casings are already cooked by hot water and steam before
    > >> you buy them. Otherwise they'd smell even worse than they do now.
    > >>
    > >> -sw

    > >
    > > Ok, I did not know that, thanks.
    > > This particular brand of casings smells just fine. No noticeable odor.

    >
    > <http://www.askthemeatman.com/images/...al_hog_casings
    > .JPG>
    >
    > They smell. They all smell.
    >
    > -sw


    Honestly? This brand is pretty decent. Especially compared to the sheep
    casings! Try them. They carry them at HEB.

    However, a brief vinegar wash is never out of order for natural casings.
    Even Kutas recommends it.

    I'd consider using collagen casings (I can get them in Kyle at Cabelas)
    but that stuff upsets my stomach for some reason.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  13. #13
    Omelet Guest

    Default Re: Liverwurst

    In article <1adt2xci0wpbc$.[email protected]>,
    Sqwertz <[email protected]> wrote:

    > <http://www.askthemeatman.com/images/...al_hog_casings
    > .JPG>


    Ps, I'm thinking my next major project will be Chorizo. I have quite a
    bit of pork in the freezer and I'm thinking that adding some heart would
    be complimentary for the texture. Chicken hearts are nearly 1/2 the
    price of beef hearts and have a gentler flavor.

    Please don't suggest I use pig bung, ears, tripe or snouts. I see no
    reason that a good chorizo cannot be made from MEAT. <g>
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  14. #14
    Omelet Guest

    Default Re: Liverwurst

    In article
    <[email protected]>,
    Lynn from Fargo Ografmorffig <[email protected]> wrote:

    > Om -
    > What color is this liverwurst when it's finished? I'm STILL searching
    > for the grey ring liver sausage we used to get when I was a kid. I
    > love braunschweiger too but it's a totally different taste (and color
    > - kinda "mauve"). There's one brand I can buy here - Ambassador - but
    > it's really coarse and full of bits of gristle. I want it pretty
    > smooth!
    > Lynn in Fargo


    It comes out a very pale tan. It'd be easy enough to make a ring using
    the pork casings. Just stuff it long and tie it around. :-) Let it
    chill to firm up before cutting into it and use a fine grinder plate.

    If you use pure liver and no other meats, it will come out smooth. I've
    found that veins, arteries and gristle won't pass a fine grinder plate.
    They end up wrapping themselves around the screw shaft behind the
    cutting knife and can be cleaned off easily when you are done, so don't
    end up in the final product.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

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