Announcement

Collapse
No announcement yet.

Quick liverwurst question

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Quick liverwurst question

    I ordered the beef liverwurst from US Wellness Meats, and I was planning on having it tomorrow with eggs. The package says it's fully cooked. So...how should I make it with the eggs? Heat it up in the pan? Eat it cold? Should I have bacon with the eggs and liverwurst? Is it basically like salami -- so that I'd slice it up and add it to the eggs and whatnot while cooking?

    (Can you tell I've never had liverwurst before?)

    Many thanks in advance!
    F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

    **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

    **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

  • #2
    I eat it with raw onions and mustard.

    Not with eggs.

    Comment


    • #3
      I've had liverwurst before and it was soft and creamy. The US Wellness liverwurst was more meat-like and the flavor was very mild. A little too mild in my opinion. I guess it did taste cooked. The consistency was not soft and creamy like I've had before, it was more the consistence (but not flavor) of something like a hot dog. It was very good. You could cook it in some eggs and it will stay firm and not turn to mush. What I did with mine was cut circles and make wraps with avocado and sour cream on butter lettuce leaves. I ate all my liverwurst in a couple of days it was so good.
      Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

      Comment


      • #4
        Originally posted by Finnabair View Post
        I eat it with raw onions and mustard.

        Not with eggs.
        Thanks. I'll give that a shot tomorrow; this morning, it's gonna be eggs with liverwurst.
        F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

        **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

        **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

        Comment


        • #5
          Originally posted by sbhikes View Post
          I've had liverwurst before and it was soft and creamy. The US Wellness liverwurst was more meat-like and the flavor was very mild. A little too mild in my opinion. I guess it did taste cooked. The consistency was not soft and creamy like I've had before, it was more the consistence (but not flavor) of something like a hot dog. It was very good. You could cook it in some eggs and it will stay firm and not turn to mush. What I did with mine was cut circles and make wraps with avocado and sour cream on butter lettuce leaves. I ate all my liverwurst in a couple of days it was so good.
          Ooh, thanks! Okay, I'll treat it like salami this morn and will add it to the eggs and scramble it up. And I love the wraps with avocado, sour cream and lettuce leaves -- I'll have to give that a shot this week!
          F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

          **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

          **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

          Comment


          • #6
            Originally posted by JackieKessler View Post
            I ordered the beef liverwurst from US Wellness Meats, and I was planning on having it tomorrow with eggs. The package says it's fully cooked. So...how should I make it with the eggs? Heat it up in the pan? Eat it cold? Should I have bacon with the eggs and liverwurst? Is it basically like salami -- so that I'd slice it up and add it to the eggs and whatnot while cooking?

            (Can you tell I've never had liverwurst before?)

            Many thanks in advance!
            If you have a sharp enough knife, I'd cut it into thin slices (if you don't, you'll hack it all to bits, which I always seem to do), lay them down on a plate, let them warm up to room temp, then put the eggs down on top. The thought of melty, creamy egg yolk all over the USW Liverwurst has me on the verge of mouthgasm.
            The Champagne of Beards

            Comment


            • #7
              Originally posted by RichMahogany View Post
              If you have a sharp enough knife, I'd cut it into thin slices (if you don't, you'll hack it all to bits, which I always seem to do), lay them down on a plate, let them warm up to room temp, then put the eggs down on top. The thought of melty, creamy egg yolk all over the USW Liverwurst has me on the verge of mouthgasm.
              Thanks for the suggestion, Rich!
              F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

              **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

              **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

              Comment


              • #8
                So I wound up frying onions and garlic in clarified butter, then adding 3 oz of liverwurst, and then scrambled everything with 2 pasture-raised eggs with black pepper and pink salt. I can't pretend that it was my favorite meal -- I'm not sure I'm keen on the flavor of the liverwurst, and I wound up having 1/3 of a bell pepper after the eggs/liver to get past the taste. But I'll keep trying liverwurst meals, at least until I'm done with the pound I got from US Wellness Meats. I figure even if I have it just once a month or so, that's better than never having any offal at all.
                F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

                **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

                **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

                Comment


                • #9
                  Originally posted by RichMahogany View Post
                  If you have a sharp enough knife, I'd cut it into thin slices (if you don't, you'll hack it all to bits, which I always seem to do), lay them down on a plate, let them warm up to room temp, then put the eggs down on top. The thought of melty, creamy egg yolk all over the USW Liverwurst has me on the verge of mouthgasm.
                  Anything with a melty, creamy egg yolk all over it is a mouthgasm.
                  Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

                  Comment


                  • #10
                    Originally posted by sbhikes View Post
                    Anything with a melty, creamy egg yolk all over it is a mouthgasm.
                    **giggle**

                    It's only now that I'm primal that I'm actually daring to try eggs in ways other than scrambled or hard boiled. Yesterday, I had two eggs over easy. Oh my! I feel so...adventurous! (Actually, one awesome thing about being primal? I'm trying foods -- like liverwurst -- that I never, ever would have tried on SAD.)
                    F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

                    **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

                    **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

                    Comment


                    • #11
                      I've never heard of eggs with liverwurst! Is that a thing?

                      I usually eat mine cold and sliced, all by it's lonesome. I used to have liverwurst sandwiches on white bread (preferably Wonder) with mayo but now I just eat it plain.

                      I've tried it fried because my grandmother liked that (a German thing maybe?) but I wasn't a fan.

                      Comment


                      • #12
                        Originally posted by sbhikes View Post
                        Anything with a melty, creamy egg yolk all over it is a mouthgasm.
                        You are a dirty, dirty lady. I knew there was something I liked about you.

                        Also, I wasn't previously aware of liverwurst and eggs being "a thing," but I can hardly imagine not eating it by the plateful now. This thread = a case of the hungries.
                        The Champagne of Beards

                        Comment


                        • #13
                          Originally posted by ShannonCC View Post
                          I've never heard of eggs with liverwurst! Is that a thing?

                          I usually eat mine cold and sliced, all by it's lonesome. I used to have liverwurst sandwiches on white bread (preferably Wonder) with mayo but now I just eat it plain.

                          I've tried it fried because my grandmother liked that (a German thing maybe?) but I wasn't a fan.
                          Thanks -- I'll give it a shot sliced cold and see how it is.
                          F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

                          **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

                          **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

                          Comment

                          Working...
                          X