Here's one way of making liverwurst that you can re-create at home. It's a great addition to a charcuterie board or can be enjoyed by itself on a sandwich or with some good crackers.
If you don't have an immersion circulator or sous vide capabilities, you can turn the oven on at 175°F and place the liverwurst chub in a water bath until the internal temperature reaches 145°F, probably around 2 hours if water bath is preheated.
RECIPE FOR 1 Kilo:
Pork Liver 66% 666g
Pork shoulder ground 33% 333g
Salt 1.8% 18g
Pink salt #1 0.25% 2.5G , WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! please read manufactures directions before using this product. Link below.
Baking soda 0.3% 3g
Onion chopped 30% 300g
Black Pepper ground 0.3% 3g
Milk powder 1.5% 15g
Coriander ground 0.2% 2g
Chili flake 0.2% 2g
Liquid Smoke 0.2% 2g
Full procedure in Video..
TIME STAMPS:
Liverwurst Ingredients 0:00
Mixing Ingredients 1:18
Filling Stuffer 2:40
Stuffing the Liverwurst 3:01
Properly Tying the Chub 3:50
Cooking Technique 4:34
Cutting the Final Product 5:02
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AMAZON PRODUCT LINKS SEEN IN VIDEO:
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WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! Please read manufactures directions before using this product.
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4 июл 2024
