Venison Liverwurst: Start to Finish
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- čas přidán 13. 11. 2022
- This came out so well, I'm looking forward to making this(with a little luck) every season. #liver #sausage #meat
Ingredients:
1kg(2-1/4 lbs) Venison liver
1kg(2-1/4 lbs) Fatty pork shoulder or pork belly
1kg (2-1/4 lbs) Bacon
2 Medium onions
1/2 Cup apple brandy
54g (1/4 cup) Plain salt
6g (2 tsp) White pepper
3g (1-1/2 tsp) Ground marjoram
1.5g (1 tsp) Mace or nutmeg
1g (1/2 tsp) Allspice
7g(1-1/2 tsp) Pink cure #100
Use code:Anderson15 at www.chefstemp.com/ and save $8 on your next meat thermometer
Music:
www.epidemicsound.com/ - Jak na to + styl
Dude... Just love the "special sound effects" in all of your vids.!.!.! Hehehe... Great sense of humor, good sir.!.!.!
Great video. Well done
Thank you very much!
Man, I ate a whole thing of liver today cooked up and purple onion, some salt and about a stick of butter.
Oh yeah!
Liverwurst with Onions and spicy brown mustard is a god tier snack... My ex-wife grew up in Germany with it being a common school snack that she hated so anytime I busted it out she refused to go near me lmao
With a short glass of buttermilk to wash it down!
More "interesting thoughts and methodology" again, thank you for making the video.
Next time put the ring on the jar without a lid when you fill it. Then when you take your ring off, the threads are clean and you can use a new ring when you put the top on, and just wash the one you used to protect the threads while filling. I don't eat pork, so I'm going to have to adapt your recipe, but aside from that I really appreciate this. we're going to have to try it this next season.
That's a great tip. Thanks!
Other than the fat content of the meat I don't see why you couldn't use a fatty chuck roast. Of course you could also try using duck breast if the expense was not a problem. And I'd bet that would be delicious!!
Hello once again, good sir. I was trying to remember the name of the deli “meat” that I used to eat as a kid in the 70’s, and I finally remembered the name. It’s called braunschweiger, and I used to eat it as often as my mom would buy it for us. Lots of yellow mustard, no onions(!) hehehe, and sometimes cheese. Was a great sandwich, but I was the only one of 8 siblings to enjoy it. Aaaah, memories…. 😏
Yes it is an "acquired" taste. Braunschweiger is the smoked version of this liverwurst. My dad was all about it. It took me some time, but I learned to love it as well.
@@AgeofAnderson I love both! Of course I'm a big fan of any liver, beit fried or made into sausages or loaves such as liver loaf or liver pudding. Liver cheese, with the white "fat rind" around it, is difficult to find now but was a regular and frequent sandwich meat while I was growing up in the 50's & 60's in Georgia, USA.
Agree on using metric for this.
Looks great, nice you adapted your recipe after reading up for the first time, always make it to how you like things.
Using metric is the way to go for cooking as more accurate and if you are using percentages it makes it so much easier. Cups and spoons not very accurate and actually measure volumes not weights, so the density matters. Being from England I can tell you the metric system is THE ONLY useful thing the French have ever done .. ha ha. Only kidding, their food and wine lovely of course.
Thanks for the video and looking forward to more deer recipes in the near future.
Deer season starts this Saturday and I think I just found out what I'm doing with the liver (assuming I'm blessed to harvest one).
Good luck out there!
Stick temp probe in end near center and shove to approximate center.
I used to, but I don't like the hole through the center of half of the slices.
Hmmm... Now I am curious... I have mentioned before, in other videos of yours, about my "lack of enthusiasm" when it comes to onions, but mostly in their raw state. As an ingredient in cooking, I know that it is now, and has been for centuries, a staple of cooks the world over. And, knowing that, I usually don't balk when it comes to cooking, and having onions in there. Their flavor is undoubtedly a necessary one in the recipes that include them..... /sigh I really don't HATE them, it's just that I'd much rather not have any of these DELISH recipes overpowered by them, not that I believe that you are doing anything of the sort. You DEF seem to keep things in Balance, and thus make excellent use of onions, and all of the other ingredients in your recipes. Having seen you at your Craft, and the phenomenal job that you do with all of your Delish Dishes, I DEF defer to your expertise.!.!.!.!
In this recipe the onions in the finished product is not evident but certainly ads to the overall flavor of the liverwurst. Don't ask me why something that you can't taste add flavor that you can't identify as the ingredient. Sorry if like salt in things that are sweet. You don't taste it but it does make a difference. Just as in using the appropriate amount of baking soda when making tea, you can't taste it, but it makes the tea more full bodied or stronger and definitely darker. I do know that the baking soda in yes changes the PH of the water therefore affecting taste. Maybe it's the same way with the onions.
Near the end, I noticed that you didn't fry up a bit of the mixture, as you have done in some of your previous vids, to check for flavor, spice balance, etc. Curious to know if that is just something that you would do for your "regular" sausage making, and not Liverwurst?
Because you poach liverwurst.
Wait. You can waterbath can things in a sous vide? I thought you needed to be on a stovetop. (I've never done that, mind you.)
Does that go for all water-bath-able things?
@@christybright It works with a lot. It makes perfect creme brulee' in mason jars, and I think I'll do a cheesecake recipe soon as well.
@@AgeofAnderson I'm learning so much here! How have I not found this channel sooner? :D
Lo e your recipe but I think gloves are missing on it..
Kitchen nazi 😅
Sorry, I couldn't get past the onions. I threw up in my mouth. How do people eat those things??? (Rhetorical question. No response necessary)
Anyway, I do love your sausage making videos. Keep 'em coming.