Re: leberwurst and whole milk

[Guest guest]

I wont be dissapointed if it doesn't taste the same, I love any meat in any

way (I am a born carnivore!) so it wont be a problem, and I have seen pork

livers occasionally, so if I can get my hands on a liverwurst recipe I'll

NTize it and well....watch out!! LOL

On 12/7/05, Mati Senerchia <senerchia@...> wrote:

> , chicken liver pate is nothing like liverwurst, which, by the way,

> I love in a way that may not be healthy, and have since childhood.

> Unfortunately, I've never seen it nitrite-free - but if you love it and will

> gobble it like a wee cannibal piggie, why not make it? You can find pork

> livers, right?

>

>

> --

> Mrs. () Siemens

>

> Mommy to Zack and Liddy...so far

>

> no fear, only faith; no guilt, only grace; no pride, only praise; no

> claim, only Christ

>

[Guest guest]

1st Liverwurst recipe on Google

Do you think that coconut flour could be used instead of the dry

milk powder? Or a mix of coconut oil and finely ground nut meal?

I'm casein free and a lover of liverwurst!

Connie H

Homemade Liverwurst

Ingredients

1 pound fresh pork liver, cubed

3/4 pound lean pork butt, cubed

1/4 pound pork fat, cubed

1 large sweet white onion, about 1-1/2 cups, finely diced

3 tablespoons powdered dry milk

1 teaspoon freshly fine ground white pepper

1 1/2 teaspoons salt, or to taste

2 teaspoons paprika

1 teaspoon sugar

1/2 teaspoon marjoram

1/2 teaspoon finely ground coriander

1/4 teaspoon mace

1/4 teaspoon allspice

1/4 teaspoon ground cardamom

Instructions

This recipe is slightly different from the previous ones in that we

don?t use animal casings. You will need a piece of unbleached muslin

about twelve inches long and eight inches wide. As an alternative,

you can use large collagen casings.

Fold the muslin lengthwise and tightly stitch a seam across one of

the short ends and continue along the open side. Keep the stitching

about an eighth of an inch from the edge of the material. The short

side of the seam can be curved in a semicirle to give the finished

product a rounded end. Turn the casing inside out so that the

stitching is on the inside. Set it aside until you are ready to

stuff it.

Put the cubes of liver, pork, and fat through the fine disk or the

grinder separately and then mix and grind together. Sprinkle the

remaining ingredients over the ground meat and mix thoroughly with

your hands. Put the mixture through the fine blade of the grinder

twice more, chilling the mixture for half and hour between

grindings.

Pack the mixture into the muslin casing. It helps to fold the open

end down over itself to get things started. This makes it easier to

reach the bottom. Pack the meat as firmly as possible. Stitch the

open end closed or firmly secure it with a wire twist tie.

In a large kettle, bring enough water to a boil to cover the

liverwurst by two or three inches. Put the sausage in the boiling

water and place a weight on it to keep it submerged. Two or three

large dinner plates work just fine. When the water returns to a

boil, reduce heat so that the water barely simmers. Cook for three

hours. Drain out the hot water and replace it with an equal quantity

of ice water. When the liverwurst has cooled, refrigerate it

overnight, and them remove the muslin casing.

Store the liverwurst in the refrigerator and eat it within ten days.

Credits

From: Home Sausage Making by G. Reavis (Storey Books)

[Guest guest]

Could you use cream instead and use less pork fat to compensate?

-Lana

On 12/7/05, Connie Hampton <connie@...> wrote:

> 1st Liverwurst recipe on Google

> Do you think that coconut flour could be used instead of the dry

> milk powder? Or a mix of coconut oil and finely ground nut meal?

> I'm casein free and a lover of liverwurst!

> Connie H

>

>

> Homemade Liverwurst

> Ingredients

> 1 pound fresh pork liver, cubed

> 3/4 pound lean pork butt, cubed

> 1/4 pound pork fat, cubed

> 1 large sweet white onion, about 1-1/2 cups, finely diced

> 3 tablespoons powdered dry milk

> 1 teaspoon freshly fine ground white pepper

> 1 1/2 teaspoons salt, or to taste

> 2 teaspoons paprika

> 1 teaspoon sugar

> 1/2 teaspoon marjoram

> 1/2 teaspoon finely ground coriander

> 1/4 teaspoon mace

> 1/4 teaspoon allspice

> 1/4 teaspoon ground cardamom

>

>

> Instructions

> This recipe is slightly different from the previous ones in that we

> don?t use animal casings. You will need a piece of unbleached muslin

> about twelve inches long and eight inches wide. As an alternative,

> you can use large collagen casings.

>

> Fold the muslin lengthwise and tightly stitch a seam across one of

> the short ends and continue along the open side. Keep the stitching

> about an eighth of an inch from the edge of the material. The short

> side of the seam can be curved in a semicirle to give the finished

> product a rounded end. Turn the casing inside out so that the

> stitching is on the inside. Set it aside until you are ready to

> stuff it.

>

> Put the cubes of liver, pork, and fat through the fine disk or the

> grinder separately and then mix and grind together. Sprinkle the

> remaining ingredients over the ground meat and mix thoroughly with

> your hands. Put the mixture through the fine blade of the grinder

> twice more, chilling the mixture for half and hour between

> grindings.

>

> Pack the mixture into the muslin casing. It helps to fold the open

> end down over itself to get things started. This makes it easier to

> reach the bottom. Pack the meat as firmly as possible. Stitch the

> open end closed or firmly secure it with a wire twist tie.

>

> In a large kettle, bring enough water to a boil to cover the

> liverwurst by two or three inches. Put the sausage in the boiling

> water and place a weight on it to keep it submerged. Two or three

> large dinner plates work just fine. When the water returns to a

> boil, reduce heat so that the water barely simmers. Cook for three

> hours. Drain out the hot water and replace it with an equal quantity

> of ice water. When the liverwurst has cooled, refrigerate it

> overnight, and them remove the muslin casing.

>

> Store the liverwurst in the refrigerator and eat it within ten days.

>

> Credits

> From: Home Sausage Making by G. Reavis (Storey Books)

>

>

>

>

>

>

>

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[Guest guest]

A farm near me makes very tasty liverwurst without nitrates, and now I'm

buying it almost weekly. Great stuff. By the way, is anyone concerned

about getting too much vitamin A from eating liver regularly? Vitamin A

is really the only vitamin that we need to worry about toxicity. I

recently calculated that I may be getting over 10 times the USRDA of

retinoids with cod liver oil daily, as well as frequent raw bison liver

and liverwurst...

Tom

Mati Senerchia wrote:

>, chicken liver pate is nothing like liverwurst, which, by the way, I

love in a way that may not be healthy, and have since childhood. Unfortunately,

I've never seen it nitrite-free - but if you love it and will gobble it like a

wee cannibal piggie, why not make it? You can find pork livers, right?

>

> Eh with the whole milk. I like cream, I like a less flavorful milk. And the

shortie often won't drink it if it's very creamy. So I take a little cream off

and it tastes like store milk, and then there's the cream to enjoy and I can get

more of that into her sparse little frame.

>

>

>

[Guest guest]

Lucky you!! ::drooling:: I think Sally said that it was synthetic vitamin A

that was toxic in large amounts, but natural was ok. Anyone?

On 12/7/05, L. Jeanne <t.l.jeanne@...> wrote:

>

> A farm near me makes very tasty liverwurst without nitrates, and now I'm

> buying it almost weekly. Great stuff. By the way, is anyone concerned

> about getting too much vitamin A from eating liver regularly? Vitamin A

> is really the only vitamin that we need to worry about toxicity. I

> recently calculated that I may be getting over 10 times the USRDA of

> retinoids with cod liver oil daily, as well as frequent raw bison liver

> and liverwurst...

>

> Tom

--

Mrs. () Siemens

Mommy to Zack and Liddy...so far

no fear, only faith; no guilt, only grace; no pride, only praise; no claim,

only Christ

[Guest guest]

Yeah, I found that one last night, didn't notice the dry milk though! I

found several and most didn't have dry milk in it so I'll try one one of

these days. I bought an old Oster Kitchen Center at a yard sale a while back

and it came with a meat grinding attatchment. No manuel though so if I can

figure it out then I'll make this some time for sure! Without the dry milk

LOL.

On 12/7/05, Connie Hampton <connie@...> wrote:

>

> 1st Liverwurst recipe on Google

> Do you think that coconut flour could be used instead of the dry

> milk powder? Or a mix of coconut oil and finely ground nut meal?

> I'm casein free and a lover of liverwurst!

> Connie H

--

Mrs. () Siemens

Mommy to Zack and Liddy...so far

no fear, only faith; no guilt, only grace; no pride, only praise; no claim,

only Christ

[Guest guest]

Lana-

>Could you use cream instead and use less pork fat to compensate?

Cream won't provide the structural integrity that pork fat does. How

come you'd want to make the substitution, anyway?

-