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Discussion in 'Cooking Forum' started by Doc E, Nov 28, 2013.
Anybody here make their own Liverwurst ?
Yep. Every year after we slaughter the two pigs.
Yep, I use deer liver but I suppose any liver would work:
4lb pork chunks
1lb deer liver
2 cups beef broth ( I used deer broth)
5 tsp salt
2 tsp black pepper
1/2 tsp cayenne pepper
1 tsp allspice
1/4 tsp nutmeg
1/2 tsp ginger
cook pork chunks in water, covered, for 2 hours. Blend or grind the cooked pork and liver.
Add broth and spices and mix thoroughly. Stuff into 2" casings and simmer in water until it floats or use a thermometer to get internal temperature to 160-170 degrees. Plunge in cold water and chill for 30 minutes.