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Liverwurst

Canadian.kitchen's picture
Ingredients
  Garlic 2 Clove (10 gm), chopped
  Onions 2 , sliced
  Lard/Margarine / butter 1⁄2 Cup (8 tbs)
  Chicken livers 2 Pound
  Ground pork/Ground beef 1 Pound
  Sausage meat 1⁄2 Pound
  10% cream 1 Cup (16 tbs)
  Eggs 2
  Salt 4 Teaspoon
  Pepper 3⁄4 Teaspoon
  Crushed coriander seeds 1 Teaspoon
  Allspice To Taste
  Thyme To Taste
  Cloves To Taste
  Ginger To Taste
  Nutmeg To Taste
  Bacon 3⁄4 Pound, sliced (Side Bacon)
Directions

Saute garlic, onions and chicken livers in hot lard for 3 or 4 minutes just until chicken livers are firm but not cooked.
Whiz a quarter of the mixture at a time in a blender adding the cream and eggs if necessary to prevent blender from clogging or mince the liver mixture with the finest blade of a meat grinder.
Combine all ingredients except the bacon.
We used our electric beater.
cooking method i: Line a 10-cup loaf pan or deep bake dish with bacon slices letting the ends extend up the sides.
Fill with the liver mixture and cover with a lid or foil.
Bake in a deep pan of hot water at 350F for 2 to 2 1/2 hours.
Cool at room temperature then weigh down with canned goods in a loaf pan and chill at least 24 hours before un-molding.
COOKING METHOD 2: Omit bacon and scrape mixture into a covered bake dish.
Bake at 325F for 2 1/2 hours, stirring occasionally.
Cool then blend.
For a richer mixture add about 1/2 cup soft margarine or butter and 2 or 3 tablespoons brandy, Madeira or sherry.
Taste for seasoning and pack into 2 small loaf pans lined with foil.
Cover and chill.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Chicken

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