Liverwurst Recipes

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LIVERWURST SANDWICH

My dad and I made up this sandwich one afternoon when I was a kid because we were the only ones in the house that liked liverwurst. Don't eat this if you don't want to offend anyone with your bad breath!

Provided by Bippie

Categories     Lunch/Snacks

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 7



Liverwurst Sandwich image

Steps:

  • Butter both sides of bread and toast until brown in toaster or in a 350 degree oven.
  • Spread mayonnaise on one slice of bread and top with onions and liverwurst. Season with salt and pepper.
  • Spread mustard on other slice of bread and place on top of onions and liverwurst.
  • Smash down and enjoy.

2 slices liverwurst
2 slices onions
1 teaspoon butter
1 teaspoon mayonnaise
1 teaspoon yellow mustard
2 slices bread
salt & pepper, to taste

LIVERWURST SALAD

This is an unusual but delicious salad given to me by a great little old Swedish lady whom I adore. If you're still eating organ meat (we do once in a great while), you'll find this surprisingly tasty.

Provided by Judikins

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11



Liverwurst Salad image

Steps:

  • Combine liverwurst, onion, celery, green pepper, lettuce and carrots in salad bowl.
  • Chill mixture thoroughly.
  • Combine dressing ingredients in a jar; shake vigorously.
  • Chill.
  • To serve, place vegetable and meat mixture in salad bowls.
  • Pour dressng mixture into a small pitcher and pass to guests.

Nutrition Facts : Calories 206.7, Fat 18.9, SaturatedFat 2.8, Cholesterol 1.5, Sodium 463.7, Carbohydrate 7.7, Fiber 2.1, Sugar 2.4, Protein 1.9

1 cup diced liverwurst
1/4 cup finely chopped onion
1/4 cup diced celery
1/4 cup finely chopped green pepper
1/2 head lettuce, torn into medium-size pieces
1/2 cup shredded carrot
1/3 cup salad oil
1/3 cup salad vinegar
1/3 cup chili sauce
1 tablespoon prepared horseradish
1/2 teaspoon salt

HOMEMADE LIVERWURST - LEBERWURST

Here's another recipe for making Leberwurst yourself. Sorry it took so long. I sort of get behind in everything translating a lot of recipes helping folks in Germany or here. Best regards, Annemarie Klehe Edgell Liverwurst with Onion Yield estimated

Provided by Anne Edgell

Categories     German

Time 2h20m

Yield 2 kg

Number Of Ingredients 12



Homemade Liverwurst - Leberwurst image

Steps:

  • Cook pork belly about 70 minutes.
  • Blanch liver and veal 5 minutes.
  • Coarsely chop onions and saute briefly, should not change color.
  • Grind meats and onion with 3mm blade of meat grinder.
  • Add spices, salt and water thoroughly mixing all ingredients.
  • Fill sausage casings, tie ends securely.
  • Place sausages in water of 175 deg F and slowly bring up to 215 deg F (boiling) and continue cooking at that temperature for 60 minutes.
  • If canning, use canning procedures, and cook 90 minutes.
  • Liverwurst can be frozen.

Nutrition Facts : Calories 5904.3, Fat 552.9, SaturatedFat 201.8, Cholesterol 1712.8, Sodium 12344.5, Carbohydrate 29.8, Fiber 5.9, Sugar 5.9, Protein 189.6

500 g pork liver
300 g veal
2000 g pork belly (with rind)
250 g onions
60 g salt
3 tablespoons white pepper, ground
1 tablespoon marjoram
2 teaspoons pimientos, ground
1 teaspoon nutmeg, ground
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
2 cups boiling water

LIVERWURST

Liverwurst at its best. Ground pork and liver with onion and seasoning.

Provided by Tina

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h15m

Yield 48

Number Of Ingredients 5



Liverwurst image

Steps:

  • Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 1.2 g, Cholesterol 90.7 mg, Fat 13.9 g, Fiber 0.1 g, Protein 19 g, SaturatedFat 5.2 g, Sodium 52 mg, Sugar 0.4 g

10 pounds ground pork
2 pounds ground pork liver
4 onions, minced
salt and pepper to taste
48 sausage casings

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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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