Liver sausage

Recipe: Liver Sausage Introduction One of the great things about liver sausage is its versatility and the fact that so much of the animal is used that normally will go to waste or sold as cheap products. Classification Liver sausages can be classified as: Regular liver sausages – coarsely comminuted through 5 mm grinder plate … Continue reading Recipe: Liver Sausage

Onions agree so well with liver that almost every liver sausage recipe includes them. Each time liver is served on a plate, fried onions are included as well.

German homemade liver sausage. This recipe is listed in 1001 Greatest Sausage Recipes, published in September 2022.

Hungarian Hurka (Liver Sausage) — Kitchen Bliss

Easy version of a classic! 1lb Wardynski Liver Sausage 1/2 package (4 oz) Cream Cheese 3 tbsp Brown Mustard 1 tbsp Mayonnaise Cut the cream cheese and liver sausage into cubes. Place all ingredients into a food processor and blend until smooth. Serve the pate with crackers. Peggy’s Shortcuts & Tips: You can add... Read more »

Did you know organ meats are one of the most nutrient-dense sources of essential vitamins and minerals? If you are interested in giving organ meats a try but don't know where to start, we have rounded up ten of our favorite Liverwurst recipes.

Braunschweiger is a spreadable liver sausage that gets its name from a town in Germany called Braunschweig.

Simply put, it is regarded as a sausage that is made with just meat. Thus some call it liver pudding sausage. Unlike the usual sausage, the liver pudding has no casing whatsoever. Made in the southern and northern Carolina, it is arguably one of the most amazing puddings made by man – and there is no big difference between the northern and southern liver pudding.

Liverwurst actually has grassfed beef trim, liver, kidney, heart, and spices in it while Braunschweiger just has the grassfed beef trim, liver and spices.

Ingredients: 1 1/2 kg 80-85% lean pork shoulder 900 g fresh (or fresh frozen) pork liver 1 medium onion, grated 2 tablespoons salt 1 tablespoon fine ground black or white pepper 1 teaspoon allspice 1 teaspoon dried marjoram 1/2 teaspoon ground sage 1 cup ice water sausage casings (natural pork or collagen) Directions: Cut the […]