Deer Liver Sausage time again (Leberwurst)
Deer Liver Sausage time again (Leberwurst)
It's that time again. I'm using one deer liver, 30% deer lean trim, 50% pork belly trim and one 375g pack of bacon. I posted the recipe last year. I'm generally not a fan of the Pate type liverwurst but this one is more course, but still spreadable. Yummy on fresh bread or crackers. Meat is cooking now, pics to follow as the day progresses.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
The pork, onion and deer are cubed and cooked in water just not quite enough to cover. When done, Liver is dropped on top for 2 min each side to close pores. Everything is then ground through a 1/4 plate, with the raw bacon. Ground a second time through 1/8. Spices added and mixed. This time I stuffed it into water proof casings and then poached for an hour. Last time I used fibrous casings, poached, cooled, then cold smoked.
Re: Deer Liver Sausage time again (Leberwurst)
Just bumping this up for Albertaed to have a look at. Also will be making some over the holidays from this years venison liver.
Re: Deer Liver Sausage time again (Leberwurst)
Man that looks good. I have some pork and chicken livers to use up
Re: Deer Liver Sausage time again (Leberwurst)
I think the pictures were lost when the old image hoster went down.
Re: Deer Liver Sausage time again (Leberwurst)
Man Fatboyz, that looks outstanding.