Liverwurst is so underrated I grew up in my grandparents house and when I couldn’t sleep my grandpa and I would eat Liverwurst sandwiches, I brought it almost every day for lunch in elementary school…. Nobody ever wanted to trade lunches with me lol
I grew up in a home that was second generation Dutch and my parents spread it on Roggabrood with butter and a thick slice of liverwurst and raw onions and a pinch of salt and pepper! 70 years later I still eat it that way but my wife and kids turn their nose up at it! 😢 So good!
This looks like a great beginner recipe. I may try this if I can get some pork liver. Also, you should write a cookbook with these recipes and call it "Do your wurst".
Daniel I just love your recipes I'm a butcher by trade but only an Australian butcher never learnt German recipes Iam loving these thank you so much mate
I have been very afraid of the liverwurst because I really don't like liver. I need much more iron in my diet, so I'm looking for options. This recipe looks simple and potentially delicious. This gives me an excuse to buy a sous vide. I will try it. Thank you.
I never knew there was so much meat besides the liver and spices. Thanks! By the way, I bought some curing salt #1. On the package it says, never use curing salt instead of table salt. *Curing salt is 100% toxic to humans.* So it's OK to eat in small amounts?
I followed the recipe closely. I think my trial lacked a bit of water. Tastes good, though. I think the salt content is right. The " #1 cure is not what I can find, so I used Morton's "Tender Quick," which has 0.5% Sodium Nitrite. If I were to repeat the recipe, I would add some water to get a more soupy consistency during the food-processor stage. For example, while trying to condense the paste in the canning jars, I found it difficult to dislodge air spaces. I hope this is useful.
This taste great. Thank you for the easy to follow instructions. Question: Once boiled, can I put these on the shelf or do they need to be in the fridge all the time? Thank you.
I followed your recipe with only one exception, less pork, and was curious if you 100 degree Celsius, or 212 degree Fahrenheit sous vide at the end was accurate. That is an extremely high heat and my sous vide maxed at 199 degree Fahrenheit. Other videos showed between 65-80 degrees Celsius. I’d appreciate your advice on that, I made a very large batch and everything still turned out great, but I did have some casings burst due to the higher heat, which again will still taste great, just looking to refine for my next batch.
Hey Nicoey, If you use jars the temperature is 100 °C (212 Fahrenheit). You do not need to use a sous vide for that. If you want to use a casing instead of jars the liverwurst needs to be poached. Roughly 1 Minute for each mm diameter at 80 °C (176 Fahrenheit). All these Details are always laid out on my Blog. RU-vid Description is not ideal for this. Hope that helps and enjoy your liverwurst.
Thank you Daniel for the wonderful video and the great step by step instructions! I grew up eating Liverwurst and Braunschweiger (USA version), I hear the German version (original) is different. One day I will go to Germany and try it :-) One question, if I were to take it a step further and smoke it to make Braunschweiger, what do you recommend for the step by step process? Also would you do anything differently for the Liverwurst ingredients/process to make the Braunschweiger?
If you want to preserve it you need to boil it again. If you use a casing just poach instead at around 75 degrees C. Part of the process for getting a smearable final consistency.
I grew up with lots and lots of liverwurst.. it's comfort food on a nice fresh slice of rye bread. It's so delicious and really good for you! 🥰. ✨2 By this gospel of Good News you are saved, if you hold firmly to the word I preached to you. Otherwise, you have believed in vain 3 For what I received I passed on to you as of first importance[a]: *that Christ died for our sins according to the Scriptures, 4 that he was buried, that he was raised on the third day according to the Scriptures* ~(1 Co 15:2-4) ✨ For God so [greatly] loved and dearly prized the world, that He [even] gave His [One and] ]only begotten Son (Jesus Christ ), so that whoever believes and trusts in Him [as Savior] shall not perish, but have eternal life.For God did not send his Son into the world to condemn the world, but to save the world through him. ~(John 3:16-17) 🤗
