Liverwurst

[zzerru]

Me and my buddy Corey decided to prep for a cold Michigan winter by making some liver sausage. We are using Rytec recipe liverwurst.

Without further ado, the sausage-making:

The pork and tripe.

The seasonings and cure.

Grinding.

The liver.

Ground and mixed.

Will update when stuffed and cooked.

 

[linguica]

I'll bet yours kicks butt on store bought. Smoke?

 

[zzerru]

Got it loaded up into the stuffer and used casings left over from summer sausage.

All stuffed.

Into a hot water bath at 180 degrees for an hour, then into smoker at 180 degrees with cherry until temp hits 152. I didn't hear my temp alarm and it got to 160.

Slicing up a tester.

Need to sharpen my knife to slice it cleaner.

Tastes great, though I think I need to grind twice to get the texture I'm looking for. I missed the note to do that in the recipe. Tastes a like like Koegel's though :)

Thanks for watching.

 

[mike johnson]

Looks great. That one is on my short list to do.

 

[fpnmf]

Looks tasty!!

 

[boykjo]

You made me hungry for a liverwurst sandwich...............

Nice job

Joe

 

[woodcutter]

Very interesting. Looks good to me.
 

 

[DanMcG]

Nice stuff! I saw pork liver last week for the first time while shopping. I'm going to give liverwurst a shot soon. What would you do differently next time, besides the double grind?

 

[bigfish98]

Thanks for the post and pics.  Even though I can't stand liver, I really enjoyed reading your post and seeing the process. 

Bigfish

 

[jp61]

Thanks for the post and pics.  Even though I can't stand liver, I really enjoyed reading your post and seeing the process. 

Bigfish

I remember when my mother used to cook liver.... it smelled soooo good, then I tasted it. That was a long time ago, I should give liver another try.

Nice job zzerru!

 

[zzerru]

Nice stuff! I saw pork liver last week for the first time while shopping. I'm going to give liverwurst a shot soon. What would you do differently next time, besides the double grind?

I don't know how using snoots (couldn't get them) but I would try them or reduce the amount of pork by 1lb and increase liver by 1lb to make the liver "pop" more..

 

[scarbelly]

Man that looks great 

My favorite liverwurst sandwich is layered as follows

Sourdough baguette 

Dijon mustard 

Roasted Garlic smashed and spread 

Liverwurst spread over garlic

Brie Cheese  layered on top 

Super tasty - give it a try 

 

[zzerru]

Man that looks great 


My favorite liverwurst sandwich is layered as follows


Sourdough baguette 


Dijon mustard 


Roasted Garlic smashed and spread 


Liverwurst spread over garlic


Brie Cheese  layered on top 


Super tasty - give it a try 

That sounds amazing! I'll definitely give it a try.

 

[Dutch]

Man I love good liverwurst.  My favorite sammich is a thick slice of 'wurst and equally thick slice of onion, a good smear of spicy mustard on whole wheat bread.  Keeps folks from wanting to share a table with you in the cafeteria which was fine with me cuz I like to read at lunch time.

 

[couger78]

That looks ideal for the hardcore liver lover!  

I happen to come across a local vendor of fresh pork livers recently (a nearby Asian market), so I will use the pork the next time I make liverwurst.

Last time I made some (it was actually braunschweiger = smoked liverwurst) I used chicken livers—for a much milder liver flavor.

Kevin

 

[mballi3011]

It sure does look good but it's not for me. I just can't do liver

 

[ronrude]

Looks great except for the fact that I hate liver.  I will be making this for a friend though as I wanted to try it and he gave me a ton of liver from their last hog.  looks like I may be trying that recipe as well as a couple of others.

 

[roller]

Sorry I am not in on this one but you look like you did a great job with it....

 

[zzerru]

Yeah, it can be an acquired taste. I grew up eating liver and onions but didn't like liverwurst/braunschweiger until I was in my late 20's, 5 or so years ago. Love it now, though the recipe as it stands doesn't have a really strong liver taste, it does have that creamy, liver texture.

 

[sqwib]

Man I love good liverwurst.  My favorite sammich is a thick slice of 'wurst and equally thick slice of onion, a good smear of spicy mustard on whole wheat bread.  Keeps folks from wanting to share a table with you in the cafeteria which was fine with me cuz I like to read at lunch time.

Same here dutch but my preferred bread is Rye, just picked up some D&W for sammies this week.

It sure does look good but it's not for me. I just can't do liver

Looks great except for the fact that I hate liver.  I will be making this for a friend though as I wanted to try it and he gave me a ton of liver from their last hog.  looks like I may be trying that recipe as well as a couple of others.

Yeah, it can be an acquired taste. I grew up eating liver and onions but didn't like liverwurst/braunschweiger until I was in my late 20's, 5 or so years ago. Love it now, though the recipe as it stands doesn't have a really strong liver taste, it does have that creamy, liver texture.

I hate liver but this doesn't taste like liver at least the D&W don't.

Lot of folks can't get past he texture part.

Like me I cant eat rice pudding, the lumps freak me out.

Great job ZZeru, you gotta fan here!