<![CDATA[Want to try making Liverwurst]]>I’m picking up 2 beef livers tomorrow and there’s 4 available. Love me some liver and onions but also like liverwurst so wondering if anyone has a special recipe for making it? I have a grinder and the 11lb stuffer so thinking I have all the tools. I can find recipes on-line but hoping someone in the Walton’s community has something special they make. Randy

]]>https://waltonsdev.nodebb.com/topic/2638/want-to-try-making-liverwurstRSS for NodeThu, 10 Sep 2026 21:32:41 GMTWed, 02 Sep 2020 21:40:51 GMT60<![CDATA[Reply to Want to try making Liverwurst on Mon, 19 Oct 2020 19:30:08 GMT]]>YooperDog It’s all about having some background fun.

]]>https://waltonsdev.nodebb.com/post/23671https://waltonsdev.nodebb.com/post/23671Mon, 19 Oct 2020 19:30:08 GMT<![CDATA[Reply to Want to try making Liverwurst on Thu, 15 Oct 2020 01:18:38 GMT]]>deanlorensen that is my go to now. I was just making a point to my in-laws at the time. But I do enjoy some fried calves liver, but the only one in the house that does. LOL

]]>https://waltonsdev.nodebb.com/post/23503https://waltonsdev.nodebb.com/post/23503Thu, 15 Oct 2020 01:18:38 GMT<![CDATA[Reply to Want to try making Liverwurst on Wed, 14 Oct 2020 15:46:57 GMT]]>YooperDog How to compare venison liver to beef or pork?

I’ve never had fried pork or venison liver and Im not a huge fan of fried beef liver, but I LOVE pate and braunschweiger. Im going to be trying to make braunschweiger from some venison liver this fall and possibly some boudin.

]]>https://waltonsdev.nodebb.com/post/23475https://waltonsdev.nodebb.com/post/23475Wed, 14 Oct 2020 15:46:57 GMT<![CDATA[Reply to Want to try making Liverwurst on Mon, 12 Oct 2020 21:38:27 GMT]]>archeryrob I would say deer liver sausage is an acquired taste taste. I enjoy it, but it is rich. My in-laws would tell me that you can’t eat deer liver or hearts because it will get you sick . I would fry it up like beef liver and they would just be appalled. Do my best every year year going for a lung shot to save those two organs.

]]>https://waltonsdev.nodebb.com/post/23414https://waltonsdev.nodebb.com/post/23414Mon, 12 Oct 2020 21:38:27 GMT<![CDATA[Reply to Want to try making Liverwurst on Sat, 10 Oct 2020 15:32:29 GMT]]>archeryrob Happy wife, happy life. Keep her happy.

]]>https://waltonsdev.nodebb.com/post/23352https://waltonsdev.nodebb.com/post/23352Sat, 10 Oct 2020 15:32:29 GMT<![CDATA[Reply to Want to try making Liverwurst on Sat, 10 Oct 2020 13:53:15 GMT]]>Thanks! I’ll give it a try.

]]>https://waltonsdev.nodebb.com/post/23351https://waltonsdev.nodebb.com/post/23351Sat, 10 Oct 2020 13:53:15 GMT<![CDATA[Reply to Want to try making Liverwurst on Sat, 10 Oct 2020 13:07:57 GMT]]>I have made it with deer livers. I have all the measurements and weight on my blog post here. beef liver is like deer and red and irony. It is much stronger than liverwurst made from pig livers. If you like beef liver you will like it. I woud live to increase the spices but my M-i-L and S-n-L said this is the favorite thing of theirs I make, so the wife said I can’t change it.

https://archeryrob.wordpress.com/2018/04/23/german-liverwurst/

]]>https://waltonsdev.nodebb.com/post/23349https://waltonsdev.nodebb.com/post/23349Sat, 10 Oct 2020 13:07:57 GMT<![CDATA[Reply to Want to try making Liverwurst on Tue, 29 Sep 2020 15:11:27 GMT]]>Randyman how the liverwurst turn out?

]]>https://waltonsdev.nodebb.com/post/22909https://waltonsdev.nodebb.com/post/22909Tue, 29 Sep 2020 15:11:27 GMT<![CDATA[Reply to Want to try making Liverwurst on Fri, 04 Sep 2020 16:33:15 GMT]]>I picked up the beef livers and got them cleaned up-looked like a mass murder happened in the kitchen but I got it cleaned up before the wife saw it. I don’t have time to mess with the liverwurst till after the Labor Day weekend so I put them in the freezer for now. I couldn’t resist cutting off a few slices to see how strong it was and after frying in some bacon grease and half an onion it was pretty darn good! Very mild so I’ll keep everyone posted as to how the sausage/pate’ comes out.

]]>https://waltonsdev.nodebb.com/post/21776https://waltonsdev.nodebb.com/post/21776Fri, 04 Sep 2020 16:33:15 GMT<![CDATA[Reply to Want to try making Liverwurst on Thu, 03 Sep 2020 16:08:51 GMT]]>Beef liver is much stronger than pork
Don’t remember the recipe but I made it once with beef liver
Wasn’t bad but believe me it was LIVER-wurst!

]]>https://waltonsdev.nodebb.com/post/21715https://waltonsdev.nodebb.com/post/21715Thu, 03 Sep 2020 16:08:51 GMT<![CDATA[Reply to Want to try making Liverwurst on Thu, 03 Sep 2020 15:31:35 GMT]]>Randyman 5 lb pork liver grind 3 times through 1/8 / 5 lb 50/50 pork trim twice through 1/8 plate / 2.5 lb of 80% lean trim or butts twice through 1/8 plate.

Then mix meat with about .75 lb of water for 3-5 minutes then add rest of water (add whatever seasoning/cure when you start mixing). This is more for a braunschweiger liverwurst but it’s the correct meat ratio.
Cook at:
120° at high humidity for 30 minutes
175° until 160°
cold shower once it has hit 160.

]]>https://waltonsdev.nodebb.com/post/21707https://waltonsdev.nodebb.com/post/21707Thu, 03 Sep 2020 15:31:35 GMT