Include in Print View:

Liverwurst

Liverwurst recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 531.6
Dietary: Gluten-free
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
  • 1 pound Fresh pork liver, cubed
  • 3/4 pound Lean pork butt, cubed
  • 1/4 pound Pork fat, cubed
  • 1 1/2 cup Finely diced white onion
  • 3 tablespoon Powdered milk
  • 1 teaspoon Finely ground white pepper
  • 1 1/2 teaspoon Salt, or to taste
  • 2 teaspoon Paprika
  • 1 teaspoon Sugar
  • 1/2 teaspoon Marjoram
  • 1/2 teaspoon Finely ground coriander
  • 1/4 teaspoon Mace
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Ground cardamom
Directions
  1. 1
    Put the cubes of liver, pork, and fat through the fine disk separately, then mix and grind again.
  2. 2
    Sprinkle the remaining ingredients over the meat and mix in with your hands.
  3. 3
    Run through twice more, chilling a half hour in between.
  4. 4
    Pack the mixture into muslin casings (see info recipe), packing the meat as firmly as possible.
  5. 5
    Stitch or twist tie the opening closed securley.
  6. 6
    Boil enough water to cover the liverwurst by 2-3".
  7. 7
    Submerge and weight the liverwurst to keep it under the water.
  8. 8
    Return to boiling; reduce heat to barely simmering and cook for three hours.
  9. 9
    Drain hot water and replace with ice water.
  10. 10
    When cool, refrigerate overnight and remove from muslin casing.
  11. 11
    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.

Keywords: allspice, boiling, butt, cardamom, coriander, cubed, diced, fat, finely, fresh, ground, international, lean, liver, liverwurst, mace, main, marjoram, milk, onion
Read it online: https://www.chefs-mate.com/recipe/liverwurst/