Many thanks Ross for sharing the recipe, it's on my list!

Ah yes Ross, I know you've got that schmaltz thing going don't you? I'd love to make your chicken liver spread some time. Have you posted your recipe by chance? If it's a secret family recipe, I can understand! Funny, the wife after being forced to eat liver once a week growing up won't touch the st...

I'm with ya on that Butterbean. As much as we all like fresh vegetables and such, it's just too hard to determine the correct amount to add without overpowering the end product. I like the scallion idea just for show too.

Rick

Need a tip from those of you who have recently made some Braunschweiger. I see Rytek's recipe calls for 5 T. of granulated onion per 10#. Another recipe I have calls for 2-3 small onions diced, although I believe this is for 25#. What has been your experience when it comes to adding onion? Granulate...

Two weeks ago I paid a case price of $1.74 per # at Sam's Club for IBP's.

Bob, are you familiar with these?

http://www.butcher-packer.com/index.php ... cts_id=311

While doing a search on specialty casings, I found these folks.

Natural Casing Company
P.O. Box A
410 E. Railroad St.
Peshtigo, WI 54157

Anyone know anything about them? Do they sell to us home sausage makers?

Thank you
Rick

Now the next challenge is getting them onto the stuffing tube! My smallest tube would be alright, but the smaller the tube, the harder to turn the stuffing handle. So I consequently use the next size up. The trick being to use plenty of water on the tube and casing when feeding them onto the tube.

I have a 20 qt. Hobart mixer I use for my bread making. I'm sure using the paddle or dough hook might do a good job at mixing too.

That sounds real good Ross! I love the Gribenes, but the wife says I can only have it once a year, for she's afraid of seeing my heart stop on the third fork full! LOL

Looks like a great recipe. Ross, where can we fit the Gribenes into all this?

Thanks Bob and Jeff for your input. The reason for my questions are that a niece who raises her families pork each year, always requests the heart, liver, head, hocks, etc. for Uncle Rick. So now I've got a small box of pork offal. Since I just finished up my headcheese, I'm looking for something to...

Thanks Ross for the reply. So would you say that the beef tripe is what sets Liverwurst apart from the other liver sausages, like Braunschweiger, which is also a type of Liverwurst?

I see Rytek's recipe for Liverwurst calls for pork liver, snouts and beef tripe. Once in a while I've stumbled on his recipes and found that he calls for some really strange cuts of meat, like the beef tripe! I do have a source for the tripe, but was wondering if there is some other beef cut that ca...

Redzed, that looks great and the smaller chubs is really the way to go, good thinking there! Who cares about beauty, we're in it for the taste!