I'm still looking for my Danish Sausage Recipe, but this recipe may also be of interest to someone out there - (I hope). This too, takes a little getting used to - but to be honest - I will eat this _anytime_ on an open-faced sandwich - but I won't touch the commercial liverwurst sold in the tubes in the store.
This is one of those 'old fashioned' recipes - and I learned it from my former mother-in-law. (She is an awesome cook!)
You will have to play with amounts - it has been years since I've made this.
Lilbestie (leel-b'e sty)
Pork Liver
Water
Vinegar
salt
Pork fat
Onion
Soak pork liver in a solution of water, vinegar and salt. Put the pork liver through a meat grinder, then grind the pork fat and onion.
Make a white sauce (fairly thick) and mix the ground mixture and white sauce together.
Pour into loaf pans, and set the loaf pans in a dripper pan of water.
(Bake like you would a custard.) I am guessing you would smoke this the same way you would a meat loaf, just do so with the loaf pans in a large pan of water.
This is awesome spread on bread, with some sliced pickled beets on top of it. (Or thin sliced onions.)
Dawn
This is one of those 'old fashioned' recipes - and I learned it from my former mother-in-law. (She is an awesome cook!)
You will have to play with amounts - it has been years since I've made this.
Lilbestie (leel-b'e sty)
Pork Liver
Water
Vinegar
salt
Pork fat
Onion
Soak pork liver in a solution of water, vinegar and salt. Put the pork liver through a meat grinder, then grind the pork fat and onion.
Make a white sauce (fairly thick) and mix the ground mixture and white sauce together.
Pour into loaf pans, and set the loaf pans in a dripper pan of water.
(Bake like you would a custard.) I am guessing you would smoke this the same way you would a meat loaf, just do so with the loaf pans in a large pan of water.
This is awesome spread on bread, with some sliced pickled beets on top of it. (Or thin sliced onions.)
Dawn