Liverwurst

I forgot to post these here.

I had a deer heart and liver from last year and didn't know what to do with it and came up with the idea of Liverwurst, some of you might know it as Braunschweiger. Click the link if you want to get the recipe and see how its made.

Heart and Liver was 3.45#, 2# of ground venison and 2# of pork fat made 7.5# of Liverwurst. I've been eating it on Sandwiches and gave it to my neighbor that spent a lot of time in Germany in the Army and said it is just like he remembers.

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Mustard on the bread with that in the middle...a nice thick slice of fresh onion on the side & a cold beer and you just had a great lunch!

Wow....that looks good. I've saved the link. I have always given the dog the liver cuz I didn't know exactly what to do with it. I eat the heart myself. I fillet it into strips removing all the fat, then marinade it in whatever spicy concoction I can come up with...then broil it. Its always delicious...but with a liverwurst recipe...I can make something that will last longer than one sitting.

thanx for the share.

redhawk

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Originally Posted by OS OK

Mustard on the bread with that in the middle...a nice thick slice of fresh onion on the side & a cold beer and you just had a great lunch!

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No beer for lunch, normally, but mustard and cheddar cheese is my preference. Beer at lunch tends to make me not want to work the afternoon. :p

Mmm, liverwurst. That looks great!

I am posting so that I subscribe & hopefully will use up some of the venison stuff(liver/heart) I have, in trying the recipe! I usually just cook & eat it as a stand alone meat. This looks like good stuff & I like Braunswieger a LOT.
:)

Thanks!
:drinks:

I've been doing more research as I shot one with a Hornady SST in rifle season and exploded the heart. Most livers are 2# or there about. I pack ground deer in 1.7# bags as three make 5# and I can use 2 and omit the heart.

Ewww, just ewww. I love sausages, but have never been able to stomach anything made from liver. I love heart, this year my daughters first kill missed the heart and we had popcorn fried heart. It was amazing.

I broiled some venison liver "rare" one time. Just about 2 min per side. That was the very best any meat either my wife or I have ever had.

I asked the local butcher what the difference between "liver sausage" and braunschweiger was. He said, "Braunschweiger is smoked".
Maybe he made that up. I like Braunschweiger but not liver sausage so much. My mother used to put a few drops of vinegar on it. MMMMMMMMMM

I love Liverwurst, but the fat content gives me zits!

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Originally Posted by Traffer

I asked the local butcher what the difference between "liver sausage" and braunschweiger was. He said, "Braunschweiger is smoked".
Maybe he made that up. I like Braunschweiger but not liver sausage so much. My mother used to put a few drops of vinegar on it. MMMMMMMMMM

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It is supposed to be, but I can tell you the commercial ones in plastic casings aren't because smoke would not penetrate it. I have to make a larger recipe this year because the In-Laws want more and told me "Do not change anything." I might make a 15# patch boiled again and a another 7.5# batch and smoke it in the smoke house to compare them.

Mattw, you have no idea what you are missing. I don;t really like fried liver, but have loved Bruanschweiger since I was a kid. Did you ever try it?

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Originally Posted by OS OK

Mustard on the bread with that in the middle...a nice thick slice of fresh onion on the side & a cold beer and you just had a great lunch!

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A1 plus the bread needs to by RYE!

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Originally Posted by buckwheatpaul

A1 plus the bread needs to by RYE!

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+ 1 on the rye bread

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Originally Posted by archeryrob

It is supposed to be, but I can tell you the commercial ones in plastic casings aren't because smoke would not penetrate it. I have to make a larger recipe this year because the In-Laws want more and told me "Do not change anything." I might make a 15# patch boiled again and a another 7.5# batch and smoke it in the smoke house to compare them.

Mattw, you have no idea what you are missing. I don;t really like fried liver, but have loved Bruanschweiger since I was a kid. Did you ever try it?

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I eat it all the time. I like it on toast with onion and mayo and just on a plate with vinegar. There is a lot of difference between brands . Here in Wisconsin there are at least a half dozen different brands. Some places have 3 or four different brands in the same store.

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I can make something that will last longer than one sitting.

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I don't see how you can make only 7 1/2 pounds of liverwurst last more than one sitting! [smilie=s:

Coming from a German family (dad is from Kaiserslautern) I grew up devouring liverwurst, love the stuff if its properly made! Spread it on some old world German rye bread, that's all I need to be happy!

Wimberger's Old World Bakery and Delicatessen in Colorado Springs has the absolute BEST German rye on this planet! Nothing else comes close! They do mail orders, its worth it! Buy extra and put it in the freezer! For what its worth, all the German side of my family are all immigrants from there, many have gone back many times, been all over that country, all put Wimburgers rye at No:1