No. 160 Liverwurst / Braunschweiger Seasoning

Venison Liverwurst

I cooked the liver chunks and pork chunks separately in vacuum sealed bags in 180 degree water bath. I did this to save the juices that were added back after grinding. I used a food processor to emulsify sautéed onions and added that to the meat mixture. The mixture then got put into the food processor in smaller amounts. I then used a sausage press to fill 2-1/2 x 20 inch plastic casings. Then they went into a hot water bath until 156 degrees F internal temperature was reached. They went into an ice bath to finish the process. This Liverwurst is very good.

Liver-best!!

First time making liverwurst for the residents after a few requests. Watched a couple videos and went to work. The residents all agreed it was the best liverwurst they've ever had and don't want it to go away, so it won't, that simple. We featured our liverwurst on grilled rye with whole grain mustard aioli with diced cornichon's, shredded lettuce, sliced tomatoes, apple cider bacon and pickled red onions.

Braunschweiger

First time making it. Turned out very good. Everyone loved it. Used chicken livers. Will be making it again. Raise chickens and gives me a place to use livers