liver sausage
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does anyone have recipe for liver sausage
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https://www.meatsandsausages.com/sausage-recipes/braunschweiger
There are several recipes on this site. This is just one. -
thanks that site has allot of info ,looks like I will find a recipe to follow to my taste
fisherman43 there is a crazy amount of experience there. The folks I talked with can take you down a rabbit hole and end up on the other side of the world. Like here those folks are willing to help you in the right direction.
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A while back I saw a recipe for liver sausage that was 50% pork butt, 25% liver and 25% beef tongue. I can’t find it now. Does that ring any bells for anyone?
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no but thinking about beef Toung I have not eaten that since I was a very young man
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https://www.meatsandsausages.com/sausage-recipes/braunschweiger
There are several recipes on this site. This is just one.processhead thanks for the site.
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craigrice It’s not always available even in the small butcher shops. I did run into it about 4 months back and people loved it. I told them it was a small sirloin roast that was thin sliced after braising it.
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craigrice I can get beef tongue from my local processor and a direct to consumer farm. The funny thing about it, the farm laughs when I buy it because they say I am the only one that buys it to eat, the rest buy it for their dogs. Grew up eating it at home, couldn’t get my wife or kids to try it so I am relegated to making lunch meats. Good stuff overall, takes some work to prepare but I like it.
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We see beef tongue in the normal grocery stores around here due to its popularity in some Mexican dishes.
We also eat it at least 3-4 times per year. My wife prepares it simply by simmering it for hours. The tongue comes out and gets sliced up while the stock pot becomes soup, but both get served together.Have seen pork tongues cooked, cubed, and then added to lunch meats like head cheese, souse, and blood and tongue loaf. All good stuff.
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We see beef tongue in the normal grocery stores around here due to its popularity in some Mexican dishes.
We also eat it at least 3-4 times per year. My wife prepares it simply by simmering it for hours. The tongue comes out and gets sliced up while the stock pot becomes soup, but both get served together.Have seen pork tongues cooked, cubed, and then added to lunch meats like head cheese, souse, and blood and tongue loaf. All good stuff.
processhead What efficiency. Nothing goes to waste. Very happy for you guys.
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A while back I saw a recipe for pickled tongue but couldn’t find any fresh at the time to make it. processhead man I love headcheese diced with onions, S&P, and vinegar. I used to be able to find that in the grocery stores here but can’t even find it when searching nowadays.
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my grandmother use to cook it slow in the oven and we ate it that way like a eoast
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There is a bunch of recipes over here: wedlinydomowe
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There is a bunch of recipes over here: wedlinydomowe
Ridley Acres said in liver sausage:
There is a bunch of recipes over here: wedlinydomowe
Thanks for sharing. Looks like there is some good info there.
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https://www.meatsandsausages.com/sausage-recipes/braunschweiger
There are several recipes on this site. This is just one.processhead thanks for that site amazing amount of recipes along with recipes and pictures
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Down in South Louisiana we have an excellent liver based sausage called Boudin. Next time I get a chance I will share the recipe. My oldest son and I have been perfecting this recipe.
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Down in South Louisiana we have an excellent liver based sausage called Boudin. Next time I get a chance I will share the recipe. My oldest son and I have been perfecting this recipe.
Dr_Pain Thank you, very interested
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This post is deleted!
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Down in South Louisiana we have an excellent liver based sausage called Boudin. Next time I get a chance I will share the recipe. My oldest son and I have been perfecting this recipe.
Dr_Pain said in liver sausage:
Down in South Louisiana we have an excellent liver based sausage called Boudin. Next time I get a chance I will share the recipe. My oldest son and I have been perfecting this recipe.
Yes, I would also like to see what you are doing with boudin.
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