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Thread: liverwurst recipe please

  1. #1
    Join Date
    Jun 2010
    balsam grove NC

    liverwurst recipe please

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    the stuff at the store is obviously crap so i want to make my own. it was one of my fav foods as a kid and i'd love to eat it again
    Red meat is not bad for you. Now blue-green meat, that's bad for you! ~Tommy Smothers

  2. #2
    Join Date
    May 2009
    Mid-Coast Maine
    Looking for one too, my buddy says Julia Child has a good one, going to see him tomorrow, will post if there is one in one of his Julia books.
    You'll never see the light if you're in someone else's shadow, or said another way, life is like a dog sled team, if you're not the lead dog, the scenery never changes

  3. #3
    Join Date
    Mar 2010
    It took me a little while to find it but here is a recipe I got from Sharonll who is primal as well and used to blog here. I just made some last week and it is good. I left out the chicken livers and my smoker was not working but it was great anyway.
    Let me know what you think if you try it as well. This is called Braunschweiger which is pretty much the same as liverwurst in my book.

    I wrote down the recipe as I made it, so here it is:

    Homemade Braunschweiger

    10.5 oz raw beef liver
    1 pound ground pork
    1.5 lbs chicken liver pate (made a few months before, but it was too strong, so I froze it)
    3 tsp. salt
    1/2 cup butter
    4 oz onion chopped and sauteed the butter
    2 oz chopped garlic, added to the end of the onion sautee
    2 tsp ground black pepper
    1 tsp ground nutmeg
    1/2 tsp coriander
    1/2 tsp marjoram
    1/2 tsp cardamom

    Added spices to warm butter/onion/garlic mixture

    ground everything very fine, mixed very well

    brought cast iron panful of water to boil
    preheat oven to 300 degrees

    lined loaf pan with tin foil, poured mixture in, covered with foil

    baked until internal temp is 130 degrees

    meanwhile, prepare smoker with hickory chips

    take out of loaf pan, but leave in foil

    puncture foil to allow smoke in

    smoked another hour until internal temp is 160 degrees

    allow to set in fridge 2 days -- this batch is delicious after 10 hours, might get better

    Here's the nutrition breakdown for one ounce of it:

    Nutrition Facts

    Amount Per Serving
    Calories 70.0
    Fat 5.4g--8%
    Saturated Fat 2.4g--12%
    Polyunsaturated Fat 0.48g
    Monounsaturated Fat 1.9g
    Cholesterol 66.0mg--22%
    Sodium 62.0mg--3%
    Potassium 40.6mg--1%
    Carbohydrate 1.1g--0%
    Dietary Fiber 0.0g--0%
    Protein 4.0g--8%

    Vitamin A 18%
    Calcium 0%
    Vitamin D 0%
    Thiamin 7%
    Niacin 8%
    Vitamin B6 4%
    Phosphorus 5%
    Selenium 12%
    Vitamin C 2%
    Iron 16%
    Vitamin E 0%
    Riboflavin 14%
    Vitamin B12 35%
    Manganese 1%
    Copper 2%
    Magnesium 1%
    Zinc 5%

  4. #4
    Join Date
    Jun 2010
    balsam grove NC
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    thanks, that looks wonderful!
    Red meat is not bad for you. Now blue-green meat, that's bad for you! ~Tommy Smothers

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