Liverwurst(sausage)- in Caribou's honor !!

[cobra6223]

Well Carolyn thanks to you and the pork snouts I kept digging and found this recipe that needed no snouts. I was hoping you would make this first since you had the original post. I know sometimes it just takes a gentle push to get us to try something, so here is your gentle push !!! :D, this turned out to be pretty easy and the flavor is PHANOMINAL, my mom said it was the best she had since our small meat market closed in town many many years ago, as for me it beats any commercial made liver sausage I have ever tasted. I did have a brain fart and missed a few pics, however got the important ones I guess, The process started with 3# pork shoulder and 2# liver that was already cut into nice slices, then I poached the liver till just pink in the middle, I felt it could have been cooked a little more as there was still a lot of blood left, cubed the pork shoulder and then ran liver/pork through the finest plate of my grinder, here are were some pics start.

First grind through the plate, liver/pork.



Second grind, onion added



Spices minus the onion and 1c ice water



Spices and ice water added, ready for the stuffer



Stuffed using 46-48mm beef rounds and ready for the hot water bath



Out of the bath and cooling to room temp



After being in the fridge overnight and a money shot



Some of things I missed, forgot a shot in the bath, pulled them at 152* wife was worried about blood still running, put back in for 15 minutes more, came out hot at 170*, didn't hurt them a bit and she was happier, after they cooled to room temp they were really dark colored and I panicked AGAIN as I thought they didn't turn out as most liver sausage looks light grey in color, tasted a piece and didn't care after that as I knew we had nailed the flavor perfectly, after being in the fridge overnight they turned light grey with a few pink spots in them and the taste was still fabulous !! Not bragging but like I said earlier, commercial sausage don't taste and look this good, cost wound up being about 3.00 a link. Carolyn this is from that recipe from Let's-Make-Sausage.com. I hope now you will make it and enjoy it as much as I am. Thanks everyone for letting me be a part of the site, what a BLAST I'm having with making the sausages.

Tim

[Tenpoint5]

That does look great Tim! The ball has been served and its in your court now Carolyn!!

[Keymaster]

Very Nice Job, A liverworst sammy sounds kinda good, its been about 30 years since I had one but the old taste buds are changing and that just sounds and looks good.

[ghost9mm]

Dang..I can eat liverwurst for breakfast, my grandparents made some of the best and we cannot locate the recipe, and no snouts were in the recipe, we haven't stopped looking for the recipe but may have to try the recipe you used, yours certainly look great...well done..