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The ingredients of liverwurst are pork, pork liver, water, veal, beef, salt, dextrose, dehydrated onions, sugar, gelatin, flavoring, spices, and sodium nitrate.
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Iron in Loverwurst?
Liverwurst should be okay 4 days if kept refrigerated.
Prob from Germany or Europe
You can find it at any local grocery store or meat outlet in your area.
Liverwurst is one of the most popular of all the German sausages. A thick slice sandwiched between two slices of homemade bread with a slice of Bermuda or Vidalia onion, is wi…ckedly delicious. This recipe is slightly different from the previous ones in that we don?t use animal casings. You will need a piece of unbleached muslin about twelve inches long and eight inches wide. As an alternative, you can use large collagen casings. Fold the muslin lengthwise and tightly stitch a seam across one of the short ends and continue along the open side. Keep the stitching about an eighth of an inch from the edge of the material. The short side of the seam can be curved in a semicirle to give the finished product a rounded end. Turn the casing inside out so that the stitching is on the inside. Set it aside until you are ready to stuff it. Makes: 2 pounds 1 pound fresh pork liver, cubed 3/4 pound lean pork butt, cubed 1/4 pound pork fat, cubed 1 large sweet white onion, about 1 1/2 cups, finely diced 3 tablespoons powdered dry milk 1 teaspoon freshly fine ground white pepper 1 1/2 teaspoons salt, or to taste 2 teaspoons paprika 1 teaspoon sugar 1/2 teaspoon marjoram 1/2 teaspoon finely ground coriander 1/4 teaspoon mace 1/4 teaspoon allspice 1/4 teaspoon ground cardamom Put the cubes of liver, pork, and fat through the fine disk or the grinder separately and then mix and grind together. Sprinkle the remaining ingredients over the ground meat and mix thoroughly with your hands. Put the mixture through the fine blade of the grinder twice more, chilling the mixture for half and hour between grindings. Pack the mixture into the muslin casing. It helps to fold the open end down over itself to get things started. This makes it easier to reach the bottom. Pack the meat as firmly as possible. Stitch the open end closed or firmly secure it with a wire twist tie. In a large kettle, bring enough water to a boil to cover the liverwurst by two or three inches. Put the sausage in the boiling water and place a weight on it to keep it submerged. Two or three large dinner plates work just fine. When the water returns to a boil, reduce heat so that the water barely simmers. Cook for three hours. Drain out the hot water and replace it with an equal quantity of ice water. When the liverwurst has cooled, refrigerate it overnight, and them remove the muslin casing. Store the liverwurst in the refrigerator and eat it within ten days
How to serve it?Liverwurst is high in protein and iron. Drawbacks are that it is also high in saturated fat and cholesterol. The key here I believe is moderation.
Never tryed it but seems good i guess...
There are about 92 calories in a slice of liverwurst.
I need to buy some more liverwurst. There is only a touch of liverwurst in the sandwich. I don't like liverwurst. Do you like liverwurst? There is no l…iverwurst in the store!
Yes, you can safely freeze liverwurst.
Umm I don't really know I think you should consult your vet and if he says it's okay don't give him/her to much because they can get sick
no it will kill the dog straight away so dont eat it
I am sure your dog will love it.