"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
View Poll Results: How Do You Feel About Liverwurst?
I love liverwurst too! 17 80.95%
EEWWW, it's liver! 1 4.76%
I can take it or leave it 3 14.29%
What's Liverwurst? 0 0%
Voters: 21. You may not vote on this poll

Reply
 
Thread Tools Display Modes
 
Old 11-14-2019, 07:24 PM   #21
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,501
Liverwurst on rye with a slice of onion and spicy brown mustard, a cold glass of beer wouldn't hurt.
__________________

Aunt Bea is offline   Reply With Quote
Old 11-14-2019, 10:47 PM   #22
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,106
Red face

I have loved liverwurst for as long as I can remember. I used to eat it plain, by the slice. I love it between two slices of rye toast, with Miracle Whip on both sides, thin-sliced onion, thin-sliced ripe tomato, and iceberg lettuce

This was my go-to sandwich after brook trout fishing with my dad, and any time I could get away from those who cant stand the sell of it (DW). Loved it so much, I had to figure out how to make it. Here's my recipe:

1 lb pork liver, or tub of chicken lliveres
1 stick salted butter
1/2 tsp. rubbed sage
1 tsp. Morton's Quick Cure
/13 tsp. ground, dried ginger
2 tsp. granulated garlic
2 tsp. granulated onion.
water

If using pork liver, chop into 1/2 inch cubes. If using chicken liver, just throw it into a pot. Cover liver with water Add the Morten's Quick Cure and bring to a simmer. cook until the liver is still slightly pink and soft in the middle. Drain off the water and place the liver into a blender with the remaining ingredients. Puree until smooth. Put into a suitable container and into the refrigerator until cold.

This pate has the texture and flavor of liverwurst.. The first time I tasted ginger in a really good store-bought brand, I was surprised and delighted by the flavor. I had to add that flavor to my own liverwurst.

Oh, and just sos ya knows, liverwurst and Braunschweiger are not the same sausage. Braunschweiger is a smoked liverwurst, with added pork meat, while liverwurst is unsmoked and may have bacon added to enhance the flavor. Both should be spreadable at room temperatures.

Seeeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-15-2019, 09:58 AM   #23
Cook
 
Steven c's Avatar
 
Join Date: Dec 2016
Location: Texas
Posts: 62
I like with mustard and Sriracha on bread and sometimes Swiss.

Or on celery with sriracha and capers little S&P.

If you like in crackers try on a Ritz with a little cream cheese, Added, Sriracha, a smoked oyster on top. Lots of different flavor going with that. one of my thoughts after a few beers one night and liked it enough for many repeats long after.
__________________
Looking for old Walther PP pistol clip/magazine #981029
Steven c is offline   Reply With Quote
Old 11-15-2019, 10:21 AM   #24
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 945
Quote:
Originally Posted by Andy M. View Post
I love liverwurst/braunschweiger. In a sandwich with mayonnaise and sliced tomato, it is outstanding.

Tell me how you feel about one of my favorite sandwich ingredients.
Almost the same as your sandwich, except switch the tomato out for onion. I have to have onions on liverwurst sandwiches
Linda0818 is offline   Reply With Quote
Old 11-15-2019, 08:45 PM   #25
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,777
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 11-17-2019, 09:35 PM   #26
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,292
I just took out a loaf of potato rye from the freezer last night, to make some brawnschweiger sandwiches today. Oh, I love that stuff!
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 01-02-2020, 12:04 PM   #27
Senior Cook
 
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 146
Love both on rye bread with mustard & lettuce. Something a slice of onion. YUMMO!
__________________
If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
Pierogi Princess is offline   Reply With Quote
Old 01-02-2020, 01:08 PM   #28
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 723
Quote:
Originally Posted by Linda0818 View Post
Almost the same as your sandwich, except switch the tomato out for onion. I have to have onions on liverwurst sandwiches
Me too, me too !!!!!!!

I love to take salteens, little bit of mayo, piece of liverwurst and onion on top. My favorite lunch time snack. And....yes, I do have some liverwurst I forgot about in the refrigerator.

Speaking of liverwurst, DH just reminded me that I have couple pieces of liver in the freezer that I forgot all about also. Goody, tonights dinner (for me). Floured, cooked with lots of onions and lots of gravy with mashed potatoes and a nice green veggie.

(We older people need these reminders now and then. lol)
cookieee is offline   Reply With Quote
Old 01-02-2020, 01:26 PM   #29
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,106
Homemade:
1 tub chicken livers (about 2 cups)
Cover in eater on a teo wiart daucepan. Add 1/2 tsp. Morton's Quick cure. Brong to a simmer and cook over low heat for 5 minutes. Drain and place livers into blender with 1 stick butter. 1/2 tsp. Black pepper, 1/ tsp. rubbed sage, 1/4 tsp. Garlic powder, and 1/4 tsp. dried, ground ginger. Blend intol silky smooth. Remove from the blender onto plastic wrap, forming a log. Roll to the size you eant and refrigerate until cold. This can be used like livereurst, or warmed to room temp and used as a pate'. You can also add gently cooked bacon, or smokey ham if you want to add another flavor dimension. You can also add more or less sage, and paprika to add color. Enjoy. When you tweeak this recipe, it is just like livereurst. I kist made a batch of this for some freinds who we get together with for New Year's Eve. The wife loves it. Me I have to be envious as I love it too
Unfortunately, I can't eat liver due to kidney problems.

Seeeeya; Chief Longwind of the North
Chief Longwind Of The North is offline   Reply With Quote
Old 01-02-2020, 02:47 PM   #30
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,292
Funny you should mention this today, Chief, 'cause I'm making a batch of liver paté today, to have with that rye bread I baked yesterday. The original recipe is for 12 oz chicken livers, but I have 12 oz batches of frozen pork liver, so I'm using that.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 01-02-2020, 02:58 PM   #31
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 723
Quote:
Originally Posted by Chief Longwind Of The North View Post
Homemade:
1 tub chicken livers (about 2 cups)
Cover in eater on a teo wiart daucepan.

Seeeeya; Chief Longwind of the North
Funny is right, what the heck does this mean? lol
cookieee is offline   Reply With Quote
Old 01-02-2020, 03:34 PM   #32
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,681
Send a message via Skype™ to taxlady
Quote:
Originally Posted by cookieee View Post
Funny is right, what the heck does this mean? lol
"Cover in eater on a teo wiart daucepan."

I'm pretty sure that should be: Cover in water in a two quart saucepan
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-02-2020, 08:31 PM   #33
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,106
Quote:
Originally Posted by taxlady View Post
"Cover in eater on a teo wiart daucepan."

I'm pretty sure that should be: Cover in water in a two quart saucepan
Thanks Taxi. You are incredible. I am lousy trying; to enter things from my phone. I'm a touch typist, not a hunt and peck kind of guy. But the homemade pate/liverwurst is still good.

Though I love it in a sandwich (I call these breathkiller sandwiches in my cookbook), I love to cut off a disc, like I did with my Dad when I was a kid, and just munch it, straight up, no crackers, no bread, no anything but liverwurst and teeth. Oh, and by the way, I saw someone state that they were going to make theirs with pork liver. Pork liver is even better than chicken liver. You wan't be disappointed.

Interesting enough, liverwurst and Braunshweiger are not the same thing, though they are thought to be in the U.s. According to this site - https://buttercreambakeshop.net/live...raunschweiger/, Braunsweiger is smoked liverwurst. Other sites state that liverwurst has mostly liver, while Braunshweiger has pork, ham, or bacon added to the mix. I don't care. I like them both.


Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-02-2020, 08:59 PM   #34
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,292
I had that paté on the rye for dinner, along with some salad, for something nutritious. I definitely could have eaten a lot more! I told a friend, who stopped by while I was getting it cooked, that I probably wouldn't eat it all by the time he stops in tomorrow!

It wasn't as finely ground as the ones with chicken livers, but definitely stronger flavored, which was expected.
Liver paté, processed. by pepperhead212, on Flickr
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 01-03-2020, 12:41 AM   #35
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,681
Send a message via Skype™ to taxlady
I have a wonderful old recipe for a Danish pate called "leverpostej". I hesitate to make it because grinding the liver and fat makes a horrible, bloody mess. I need to try doing it in the food processor. Any tips for converting the recipe from using a meat grinder to using a food processor?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-03-2020, 02:37 AM   #36
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,106
Post your recipe, Taxi. We'll come up with something.

Seeeeya; Chief Longwind of the North
Chief Longwind Of The North is offline   Reply With Quote
Old 01-03-2020, 11:26 AM   #37
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 723
Quote:
Originally Posted by cookieee View Post
Me too, me too !!!!!!!

I love to take salteens, little bit of mayo, piece of liverwurst and onion on top. My favorite lunch time snack. And....yes, I do have some liverwurst I forgot about in the refrigerator.

Speaking of liverwurst, DH just reminded me that I have couple pieces of liver in the freezer that I forgot all about also. Goody, tonights dinner (for me). Floured, cooked with lots of onions and lots of gravy with mashed potatoes and a nice green veggie.

(We older people need these reminders now and then. lol)
Just wanted to say I really enjoyed my dinner last night. One more nice piece still left in the freezer for another time. But I STILL haven't eaten my liverwurst in the refrigerator.
cookieee is offline   Reply With Quote
Old 01-03-2020, 11:28 AM   #38
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 723
Quote:
Originally Posted by taxlady View Post
"Cover in eater on a teo wiart daucepan."

I'm pretty sure that should be: Cover in water in a two quart saucepan
Thanks Chief and taxlady, lol
__________________

cookieee is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 03:17 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×