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 can be substituted for the tripe?
What do you suppose he was thinking when he used tripe? Did he maybe get a good buy that week on tripe and decided to use it in the recipe? Next I'll be reading about a recipe that requires bull's balls! LOL Oh, I can get those too!
Has anyone made this recipe with the cuts called for? Was there something special about using beef tripe that set this sausage apart from others that might dictate the necessity for using the beef tripe?
Rytek's Liverwurst with Tripe
Rick-
Mariankiski calls a similar recipe to Rytecs "Economy Liver Sausage http://www.meatsandsausages.com/sausage ... ge-economy
So Ole Rytec was probably using up what he had...or he could have been trying for a unique taste.
He also uses snouts in his Braunschweiger recipes and most recipes call for bellies or jowls. if you want more of a softer, spreadable sausage go with the fattier cuts.
Mariankiski calls a similar recipe to Rytecs "Economy Liver Sausage http://www.meatsandsausages.com/sausage ... ge-economy
So Ole Rytec was probably using up what he had...or he could have been trying for a unique taste.
He also uses snouts in his Braunschweiger recipes and most recipes call for bellies or jowls. if you want more of a softer, spreadable sausage go with the fattier cuts.
Hey Rick - Butterbean posted a good braunschweiger recipe using offal:
http://wedlinydomowe.pl/en/viewtopic.ph ... f9bd3#8837
No tripe in it, but maybe that's a good thing! Organ meats work very well in liverwurst and braunschweiger (which is just smoked liverwurst so far as I know). In addition to liver, I've used pork heart, lungs, tongue, kidney, and spleen all in one sausage and gotten good results. Once you head down the path of a livery tasting sausage, those other organ meats fit right in. I don't think I'd use beef tripe though, since I'm not so crazy about its flavor.
Added some lung to a mortadella recently. It was good flavor-wise, but it didn't do much for the texture.
Cheers,
Jeff
http://wedlinydomowe.pl/en/viewtopic.ph ... f9bd3#8837
No tripe in it, but maybe that's a good thing! Organ meats work very well in liverwurst and braunschweiger (which is just smoked liverwurst so far as I know). In addition to liver, I've used pork heart, lungs, tongue, kidney, and spleen all in one sausage and gotten good results. Once you head down the path of a livery tasting sausage, those other organ meats fit right in. I don't think I'd use beef tripe though, since I'm not so crazy about its flavor.
Added some lung to a mortadella recently. It was good flavor-wise, but it didn't do much for the texture.
Cheers,
Jeff
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 make with these various cuts. I had thought of the liverwurst, but wasn't so keen on the tripe. Then again, a nice Braunschweiger (stink-o meat as it's known in our house) sounds good too.
Since I just finished up my headcheese, I'm looking for something to make with these various cuts. I had thought of the liverwurst, but wasn't so keen on the tripe. Then again, a nice Braunschweiger (stink-o meat as it's known in our house) sounds good too.