My Store: Store Details (change)

My Shopping List

Your shopping list is empty!

It's easy to use -- just click on anything that says "Add to List" or enter your own items today!

Liverwurst


Ready In: 165 Minutes
Prep Time: 30 Minutes
Cook Time: 135 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Cook pig jowls and pork butt in boiling salt water approximately 1 to 1-1/2 hours, and chill. Scald whole liver in boiling water. Cut into thick 1/4- to 1/2-inch slices and scald again; chill.
  • Cut half of the liver into small cubes. Cut pork butt into small cubes.
  • Sauté onions in butter to a golden color. Grind rest of liver, pork jowls, and onions through a medium plate. Mix well; add seasonings, and cubed pork butt and liver.
  • Stuff into beef middle casings. Blanch 45 minutes in 170°F water. Remove and cool, starting in warm water and gradually adding ice to chill.
  • If smoke is desired, smoke 7 hours in cold smoke. Refrigerate.
  •  SAVE