- Oct 4, 2018
- 50
- 14
Hello folks. I've looked at a couple of posts on venison liverwurst which I'm wanting to make. My main question: Do I have to use casings and boil or could I do a low and slow bake as an alternative? I don't care about the form and would have to drive a ways into town to get casings. I see in the store the chubs are simply plastic with the wurst stuffed inside so I'm sure they just have their "paste" that a machine fills the chubs with. Also, any thoughts on pre-cooking the liver? I saw that in a recipe elsewhere, but not here. Lastly, if I put the meat in my Vita-mix should I add some ice and does that not make the end product blander and softer? Clearly I've never done this before. Thanks for any suggestions!