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    dragonjax's Avatar
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    Quick liverwurst question

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    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!

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    I eat it with raw onions and mustard.

    Not with eggs.

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    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", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Highest squat: 167.5 x 2. Current Deadlift: 190 x 3

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    Quote 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.

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    Quote 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!

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    Quote 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.

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    Quote 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!

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    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.

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    Quote 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", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Highest squat: 167.5 x 2. Current Deadlift: 190 x 3

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    Quote 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.)

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