Liverwurst

Discussion in 'Sausage' started by salmonclubber, Feb 22, 2009.

  1. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    Hello Everyone

    a few months ago i did a small batch of liverwurst the wife liked it so much she had me do more only this time she wanted cheese in it so when we butchered pigs last weekend i did save the liver and yesterday i did a 15 pound batch of liverwurst with hi temp cheese i used Len Poli's Recipe and it is good stuff here is a pic

     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks great! Liverwurst and onion sandwiches! Yum!
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    That looks really good. I love liverwurst. [​IMG]
     
  4. smoke on the water

    smoke on the water Fire Starter

    Where did you get the high temp cheese.

    Pops how low does that scale measure. Can it be used for small quantities of spices?
     
  5. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    I got the Hi temp cheese from Butcher-Packer supply several of the sausage supply company sells the stuff
     
  6. rsands

    rsands Smoke Blower

    That looks far better than the stuff I buy! Ever made hamburger patties with a thin slice in em? On the smoker, they're to die for. Awesome job & points comin at ya! [​IMG]
     
  7. hog warden

    hog warden Smoking Fanatic

    Most of the recipes I've seen for this use fresh pork liver. I've got about 5 pounds of beef liver in my freezer. Anybody know a good "wurst" recipe for beef liver or is it interchangeable with the pork version?

    Wurst comes to worst, there is always liver and onions!
     
  8. Great job!! Looks mighty fine.
     
  9. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Good stuff....I like the added cheese!
    [​IMG]
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Tasty treat, especially with the cheese. Congrats my friend.
     
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks tasty Salmonclubber, nice work. But I been meaning to ask someone....does that cheese have any flavor?
     
  12. fishawn

    fishawn Smoking Fanatic

    Huey, I'll take one on nice warm sourdough roll.

    Great job!
     
  13. crockadale

    crockadale Smoking Fanatic

    May I please have a slice(chunk), Nice looking wurst.
     
  14. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    Thanks everyone it is good stuff the hi temp cheese has great flavor and it adds a lot to the liverwurst the recipe i used is on len poli's web site and it says pork beef or chicken livers will work fine
     
  15. cowgirl

    cowgirl Smoking Guru OTBS Member

    Huey, great looking liverwurst! [​IMG]
     
  16. oneeye

    oneeye Fire Starter

    Looks good! I have been making a 4 lb batch every time we butcher. It is mighty tasty but always comes out crumbly. I will have to give this recipe a try.
     
  17. newt

    newt Newbie

    try Rytek Kutas braunschweiger recipe in Great Sausage Recipes and meat curing, aka (the bible) it is absolutely fantastic. Made it many times and friends love it, pork liver is usually pretty easy to come by at the local slaughter house.
     

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