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Help.... Beef Liver in a sausage.....

post #1 of 2
Thread Starter 
I been reading all this Boudin, etc...

Bride says she grew up on liverwurst and loves it.... She says it ain't good after it is frozen...

Soooooo, my freezer if full of fresh beef liver.... Neighbor butchered 2 cows and hates liver..... I love liver and bacon and onions for supper.... Now I want to make some sort of liver sausage....

Anyone done that with beef liver..... do you add beef or pork or chicken...... what veggies to add.... I know I'll add garlic and onion.... what else

About the rice.... sticky rice, washed rice....

Now I need a ball park amounts of each.... 50% rice ??? 20% beef ??? 10% chicken ??? 20% liver ??? 10% pork ??? 10% bacon ends and pieces ??? green onions ???

And the biggee question.... Will it freeze well.......

If it's an "old family recipe", it will be safe on this forum...biggrin.gif...


Thanks, Dave
post #2 of 2

I think you are looking for Foamheart.

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