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Author Topic: Liverwurst  (Read 1036 times)

Offline archeryrob

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Liverwurst
« on: April 25, 2018, 09:41:19 AM »
I have never found a good way to make liver until now. My M-i-L used to make pickled heart, but moved away. Now I found a solution for both.




The story and recipe are attached here.
https://archeryrob.wordpress.com/2018/04/23/german-liverwurst/

Offline neuse

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Re: Liverwurst
« Reply #1 on: April 26, 2018, 07:08:56 AM »
Thank you, I love liverwurst.
I am also a big fan of Bloodwurst.

Online dixiearcher

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Re: Liverwurst
« Reply #2 on: January 06, 2019, 03:57:42 PM »
first try at this recipe...finished it up this afternoon and it is resting in the fridge...can't wait until lunch tomorrow!
Preach the gospel, die, and be forgotten
-Count von Zinzendorf

Offline archeryrob

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Re: Liverwurst
« Reply #3 on: January 07, 2019, 05:03:38 AM »
I am interested to hear your opinion on it.

I am going to try smoking a batch this year and see if it is any different or better.

Online dixiearcher

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Re: Liverwurst
« Reply #4 on: January 09, 2019, 08:30:58 AM »
Wow this will definitely be a yearly thing! I followed your cooking directions exactly, but it has a hint of pink in the center. Is that  normal? I warmed it up before eating it just to be sure, but the texture and flavor are spot on!...let me know how the smoking compares. Thanks for sharing
Preach the gospel, die, and be forgotten
-Count von Zinzendorf

Offline archeryrob

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Re: Liverwurst
« Reply #5 on: January 09, 2019, 08:32:51 AM »
I never saw pink in it or any Summer Sausage I have ever done. Make sure your probes are in correctly. Maybe the tip was too close to the edge? 145 to 150 and held for an extended period of time is cooked. Pink cure also helps prevent bacteria also.

Online dixiearcher

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Re: Liverwurst
« Reply #6 on: January 09, 2019, 08:36:34 AM »
I didn't have a probe I could leave in, so I cooked it like you did, monitoring water temp constantly for a little over an hour, pulled it out, and inserted a digital probe in the immediate center. It read 161F so I put it back in, turned the burner off, and let it continue cooking as it returned to room temp. Then I chilled it in the fridge overnight before slicing it...I microwaved the slices for about 20 seconds and the pink hint disappeared and it tasted amazing.
Preach the gospel, die, and be forgotten
-Count von Zinzendorf

Offline archeryrob

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Re: Liverwurst
« Reply #7 on: January 09, 2019, 08:44:58 AM »
I am glad you like it. My In-laws says its their favorite also.

You really need to get a probe and there are lots out them. Walmart has one under $20 I leave in the drawer for my wife. She just sticked it in, shoves the meat in the stove and she can see the IT of the meat and know if it's done without pulling it and cooling the stove.
https://www.walmart.com/ip/ThermoPro-TP16-Large-LCD-Digital-Cooking-Kitchen-Food-Meat-Grill-Thermometer-BBQ-Grill-Oven-Smoker-Built-in-Clock-Timer-Stainless-Steel-Probe/125876988

The more you do you'll want to go wireless.
I started with the maverick ET-733 and use it a lot for dual probes. One for the water and one stuffed up into the log.
https://amzn.to/2SG8koB

Inkbird makes a 4 and 6 probe model that reports to your cell phone. I have this one and use it on the smokehouse. One up high, one lower and several in various pieces of meat. It really helps in the various meat cooking things.
https://amzn.to/2RB9BAm

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