How to make chicken liverwurst recipe

Liverwurst is among individuals sausages that, particularly when it's created using quality ingredients, can be quite good indeed.

If you have only had the type you purchase in the supermarket, give this recipe a go. I think you will be very impressed.

Unlike the majority of the sausages you'll make, that one is cooked around the stove inside a water bath until it reaches 152 levels F inside. Therefore, it is a cooked sausage, not really a fresh one.

If you cannot discover the pork liver the recipe requires, I've also had best of luck using beef or calf liver.

Recipe

3 lbs 80-85% lean pork shoulder

2 lbs fresh (or fresh frozen) pork liver

1 medium onion, grated

two tablespoons kosher salt

1 tablespoon fine ground black or white-colored pepper

1 teaspoon allspice

1 teaspoon dried marjoram

1/2 teaspoon ground or applied sage

1 cup cold water

Cut the liver into easily handled pieces and simmer it within 2 glasses of water. The liver ought to be cooked but nonetheless be slightly pink inside.

Cut the pork into 1 " cubes

Pass the liver and pork with the fine plate of the meat grinder a minimum of two times. You'll need a very finely ground mixture.

Combine the spices inside a 1 quart container and blend using the 1 cup of cold water.

Pour the spice and water combination in to the ground meat and blend completely not less than 2 minutes. Make use of your hands for mixing to make sure even distribution.

When the sausage is fully mixed, stuff it into 38-42 mm natural pork casings or comparable bovine collagen casings

Simmer the stuffed sausage in water just beneath the boil before the internal temperature reaches a minimum of 152 levels F.

When your liverwurst has finished cooking, awesome it to 70 degrees and package it. It'll keep well within the refrigerator for any week, and freezes nicely.

Move from Liverwurst with other German Sausage Recipes