Liverwurst

[Big Guy]

one thing I missed when reading your method compared to how I do mine. after I cut my pork and liver into chunks I boil them in water for 15 minutes, let it cool then grind with the spices a few times then it goes into a food processor adding some of the boiling broth into the mix until I get a nice smooth consistancy, Stuff into muslin casings and then poach.

here is my recipe

Liverwurst
10 Lbs. Pork liver chunks
10 Lbs. Pork chunks
8 Tbsp. salt
4 cups grated onion
4 Tbsp. Sugar
3 Tbsp. White pepper
2 Tsp. ground sage
4 Tbsp. Marjoram
2 Tsp. Nutmeg
1 Tsp. Ginger
2 Tbsp. Cayenne pepper
4 cups of water used to boil the meat

Cut up pork and liver into chunks. Soak overnight in enough water to cover ,into which 2 Tbs. of salt and 3 tsp. of cure #1 has been dissolved.
Boil pork and liver until cooked approximately 15 minutes. Combine all ingredients and grind through medium plate. Re-grind through fine plate. Mix until smooth. Stuff into cloth casings. Simmer in salted water for 20 minutes, cool. Refrigerate for 24 hrs before using.

[beardedwonder5]

Not what I was describing (which was from Sausages and Small Goods Production), but he same principle, horizontalified.

Something for Spuddy's kitchem/prep room?

(I hope I've got the link right.)

http://www.fpt-asia.com/p7_files/slide0001.htm

[beardedwonder5]

Doesn't work. Sorry. (Corrected. Now it does work.)