Want to try making Liverwurst

  • Team Blue

    I’m picking up 2 beef livers tomorrow and there’s 4 available. Love me some liver and onions but also like liverwurst so wondering if anyone has a special recipe for making it? I have a grinder and the 11lb stuffer so thinking I have all the tools. I can find recipes on-line but hoping someone in the Walton’s community has something special they make. Randy

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    Randyman 5 lb pork liver grind 3 times through 1/8 / 5 lb 50/50 pork trim twice through 1/8 plate / 2.5 lb of 80% lean trim or butts twice through 1/8 plate.

    Then mix meat with about .75 lb of water for 3-5 minutes then add rest of water (add whatever seasoning/cure when you start mixing). This is more for a braunschweiger liverwurst but it’s the correct meat ratio.
    Cook at:
    120° at high humidity for 30 minutes
    175° until 160°
    cold shower once it ha[censored] 160.

  • Canning Sous Vide Dry Cured Sausage Masterbuilt Regular Contributors

    Beef liver is much stronger than pork
    Don’t remember the recipe but I made it once with beef liver
    Wasn’t bad but believe me it was LIVER-wurst!

  • Team Blue

    I picked up the beef livers and got them cleaned up-looked like a mass murder happened in the kitchen but I got it cleaned up before the wife saw it. I don’t have time to mess with the liverwurst till after the Labor Day weekend so I put them in the freezer for now. I couldn’t resist cutting off a few slices to see how strong it was and after frying in some bacon grease and half an onion it was pretty darn good! Very mild so I’ll keep everyone posted as to how the sausage/pate’ comes out.

  • Team Orange

    Randyman how the liverwurst turn out?

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