Liverwurst Food
GERMAN HOMEMADE LEBERWURST LIVERWURST
Make and share this GERMAN HOMEMADE LEBERWURST Liverwurst recipe from Food.com.
Provided by Olha7397
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat in small pieces.
- Combine with liver, onion, salt, and pepper.
- Simmer 40 minutes.
- Add herbs; stir.
- Grind all coarsely.
- Stuff into casings and tie.
- Cover with water; bring to a boil and boil 6 minutes.
- Serves 6 or more.
- Luchow's German Cookbook.
Nutrition Facts : Calories 1041.3, Fat 91.2, SaturatedFat 32.9, Cholesterol 478.1, Sodium 754.6, Carbohydrate 6.8, Fiber 0.6, Sugar 1.6, Protein 45.3
LIVERWURST PATE
This hors d'oeuvre is embarrassingly simple to make and I am always asked to bring it to gatherings. It makes people think I am a great cook! Easy and good!
Provided by Bob Crouch
Categories Spreads
Time 30m
Yield 1 Appetizer Sized Serving
Number Of Ingredients 9
Steps:
- In a medium bowl, knead together liverwurst, garlic powder, basil and green onion.
- Place on serving tray and form into mound or square.
- Mix softened cream cheese, garlic powder, hot sauce and mayonnaise and frost the liverwurst stuff.
- Garnish with something appropriate to the occasion and serve with pumpernickel bread.
LIVERWURST DIP
Steps:
- Blend all ingredients until smooth.
- Serve chilled with crackers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Cut the onions into strips and slowly simmer in an oiled pan until golden brown for up to 10 min.
- Cut the meat and fat into pieces. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
- Put the pieces of meat and the back fat in a sealable plastic bag or vacuum them. Note: If you vacuum the meat pieces / put them in a plastic bag and cook them sous vide, you will not lose any water while cooking. This way, you do not need any additional broth later as the whole broth and fat is preserved in the bag. If you want to cook your meat without the Sous Vide method you can cook it in water. You need to weigh the meat before and after the cooking process. The lost weight needs to be added back into the sausage mixture. This way you re-add the amount of broth that you lost while cooking.
- Put the bags in the tempered water or in the sous vide cooker and cook the meat and fat at 76 degrees Celsius (169 Fahrenheit) for 70 minutes. If you do not use the sous-vide method you just cook them in a pan.
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