Great video. Thank you !! Happy to see someone besides me sticks their finger in for a taste test. Please keep up the great work !! Your videos are extremely helpful and your knowledge sir is awesome.
I have been enjoying and learning from your videos for a while now and today I made liver pate your way. I ground the spiced (using your spice recipes) raw meat first and fat and put it thru the ninja with 50% ice. It’s in the oven right now, thank you for your videos Eckkehard!
@@eckkehardthegermanbutcher1046 yes, liver sausage , my mistake. It turned out very good by the way, I have never tasted this flavour before with the marjoram thyme and mace. Texture was nice too
Wonderful video! Years ago we enjoyed Vundervurst (spelling?) liverwurst with pistachios. also landbrote (spelling?) coarse ground liver sausage! Are you familar with either of these? I have not been able to find them and maybe I could make my own!
LOL I'm not a food police ass hole but I really don't want some one dragging their finger through food prep for the masses, sticking it in their mouth for a taste and then going back for another quality check with the same unwashed finger any more than I would want to swap spit with them.
@@eckkehardthegermanbutcher1046 Interesting. My German family ate steak tartar years ago without incident. I eat raw sushi. Great video. I don't have pork fat. Can I use half pork liver and half ground pork from the farmer's market?
