Liverwurst
Description
This International main features Fresh pork liver, cubed, Lean pork butt, cubed, Pork fat. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Put the cubes of liver, pork, and fat through the fine disk separately, then mix and grind again.
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Sprinkle the remaining ingredients over the meat and mix in with your hands.
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Run through twice more, chilling a half hour in between.
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Pack the mixture into muslin casings (see info recipe), packing the meat as firmly as possible.
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Stitch or twist tie the opening closed securley.
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Boil enough water to cover the liverwurst by 2-3".
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Submerge and weight the liverwurst to keep it under the water.
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Return to boiling; reduce heat to barely simmering and cook for three hours.
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Drain hot water and replace with ice water.
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When cool, refrigerate overnight and remove from muslin casing.
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Eat within 10 days
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 531.6kcal
- % Daily Value *
- Total Fat 22.4g35%
- Saturated Fat 7.5g38%
- Cholesterol 627.0mg209%
- Sodium 7454.7mg311%
- Total Carbohydrate 13.5g5%
- Dietary Fiber 3.0g12%
- Sugars 6.7g
- Protein 62.2g125%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allspice, boiling, butt, cardamom, coriander, cubed, diced, fat, finely, fresh, ground, international, lean, liver, liverwurst, mace, main, marjoram, milk, onion
