Homemade liverwurst
Notes
Recipe for delicious liverwurst
Cut the liver and pork back fat into small pieces. Drop them into boiling water and cook for about 10 minutes. Soak the rolls in the cooking water. Grind the parboiled ingredients using a 2-3 mm plate. Add onion sautéed in butter or dried onion to the filling, then grind again together with the soaked and drained rolls. After the second grinding, season with salt and spices. Remember to make the filling well seasoned, because during poaching some of the salt will leach out if you are using natural casings. Stuff the casings and tie them well on both ends, e.g., with string. Place the liverwurst in the casings into water at 80°C and poach at 75-85°C for 30 minutes. After removing, you can gently press the logs or hang them to drain. The next day, the liverwurst can be lightly smoked for a more pronounced flavor and aroma.
