Balkenbrij Liverwurst Food
BALKENBRIJ (LIVERWURST)
I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy! Balkenbrij (Liverwurst)
Provided by Duane and Ginger Va
Categories Beef Organ Meats
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Trim and cook liver in separate kettle, keep broth.
- Remove veins.
- Trim fat and veins from heart, cook, keep broth.
- Trim fat from roast and cook, keep broth.
- When all meats are cooked, put through food grinder using coarse cutter.
- Put all ground meat and broth in 8 quart kettle. Add salt and pepper.
- Bring to boiling, adding buckwheat flour a little at a time to mix well.
- Mixture will become very thick.
- Spoon and press into 4 to 5 loaf pans.
- Refrigerate or freeze. To serve, slice and brown on both sides, with a slice of cheese if desired, or with syrup.
Nutrition Facts : Calories 749, Fat 17.6, SaturatedFat 5.7, Cholesterol 879.7, Sodium 818.1, Carbohydrate 53.5, Fiber 6, Sugar 2.1, Protein 92.4
BALKENBRIJ - DUTCH SCRAPPLE
Hollanders like plain, substantial food and lots of it. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time.
Provided by Molly53
Categories Breakfast
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cover meat and liver with water and cook until tender, about an hour.
- Season to taste.
- When broth has reduced by half, chop meat finely and return to liquid.
- Stir in enough buckwheat flour to make a stiff batter; cook until thickened.
- Lightly grease a loaf pan; fill with batter.
- Refrigerate.
- To use, slice and fry in butter or bacon grease until golden brown.
Nutrition Facts : Calories 157.6, Fat 5.3, SaturatedFat 1.8, Cholesterol 204.7, Sodium 79.1, Carbohydrate 1.5, Protein 24.3
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Balkenbrij (or 'karboet', 'tuet' and 'pannas') is a traditional Dutch food that shares some of the characteristics of American scrapple.Traditionally, its preparation and consumption was an important economizing custom, especially for the rural poor. Particularly, it allowed farmers to use various less-desirable parts of pork, which were made more palatable by being added to a …
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The Food Safety Agency in Europe would like to stop the use of fresh blood and force the use of powdered blood. This would obviously completely change the traditional recipe, the history and the final taste of the Belgian balkenbrij. Besides the blood, the Food Safety Agency is also threatening the stone-grinding practices of buckwheat, still done by a handful of farmers in …
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Food Fiction Contests; Tune in Table; The Book Cooks; in: Dutch Recipes, Dutch Meat Dishes, Ham Recipes, Self-rising flour Recipes. Balkenbrij Edit Edit source History Talk (0) Description [] This is a very traditional Dutch recipe, which is hardly every made anymore. Please do not read if you have a weak stomach. Ingredients [] 1 pig's head without lower jaw. 1/2 pound of fresh, …
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