Liverwurst...ever made it?

[Caribou]

Hello everybody,
I wanted to attempt to make some homemade liverwurst using pork liver.
And was wondering if anyone has a favorite recipe.
The Len Poli recipes look good, has anyone tried one of those?
Thanks :)
Carolyn

[Smokin Soon]

Carolyn, I tried once and it was not good. Liverwurst is more of a pate than sausage, and the texture is very fine. I do admit though, that the food processor I used before was not very good.
There is a fine line in something that is spreadable and bologna. It's all in getting the perfect emuslion I think. It is getting really expensive now so I hope you jump in there and help all of us liverwurst lovers!

[ghost9mm]

Carolyn...my father and grandfather made liverwurst when I was a boy, and I am 74 now but I will see if I can round up the recipe...no promises.. :D

[Caribou]

Thanks guys :)
I have the biggest Kitchenaid processor, do you think that will be able to get the texture I want?
I'm also seeing Liverwurst in the Kutas book.
I'm wondering if a Braunschweiger might fit the bill, too.  I'm looking at the Kutas book and that looks good, too.  I wonder what would be a sub for pig snouts  :D

Carolyn

[Smokin Soon]

The big Kitchenaid should be fine. If you can maintain the right level of moisture to make it a spreadable product, then you got it.

[Habanero Smoker]

Process it in small batches of about 1 -1.25 pounds or you will burn the motor out.

[Caribou]

Great advice Habs :)
I burnt out a blender motor one time trying to blend liver up to make homemade dog cookies.
There was some connective tissue that wrapped around the blades and that was it. :(

Carolyn

[Bigbirdoffroad]

Let us know how you make out with this. I've been wanting to make some too.I'm having a hard time locating pork snouts in a small quantity. I can get 40lbs but not 4lbs.

[Kevin A]

I can get 40lbs (of pork snouts) but not 4lbs.

Is this what they mean by the old adage, "A little (bit) goes a long way."
;D

[Tenpoint5]

Carolyn I can check with the locker plant and get the hog snouts if you want them. They butcher on Tuesdays and I am sure the could save them if we asked for them. Of course then you and Miss Emma would have to come to the Midwest Smoke Out in August and pick them up!!

[ghost9mm]

 :D

[Caribou]

Carolyn I can check with the locker plant and get the hog snouts if you want them. They butcher on Tuesdays and I am sure the could save them if we asked for them. Of course then you and Miss Emma would have to come to the Midwest Smoke Out in August and pick them up!!

:D :D :D
Wish I could Chris.
Carolyn

[SiFumar]

If you have a Mexican market near you, you might be able to pick a "couple" there.  Mine carries just about everything.  Or they can get it for you.

[cobra6223]

Well I did some checking around and found two subs for the snouts, the first one was, take 100 gals of bleach and 2 car tires swish tires in bleach till they turn white, chop very fine and you'll get the same rubbery consistency as snouts, the second one is a little more practical , use picnic meat, the gentleman at the meat market said he couldn't sell them due to laws that say they have to be USDA inspected, now if you know a place that gets USDA inspected hogs they could sell you some. keep us posted on what you do, I love liver sausage and have noticed the recipe in Ryteks book but to chicken to try it. Good luck, Tim

[cobra6223]

Hey Carolyn
I found hog snouts, 60# for 30.60, however if you go to this site www. lets-make-sausage.com I found a recipe there that doesn't require the snouts and sounds easy to make. Well as always good luck and keep me posted if you try and make some.
Tim