LIVERWURST // Matt the Butcher
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- Опубликовано: 27 июл 2024
- Here's one way of making liverwurst that you can re-create at home. It's a great addition to a charcuterie board or can be enjoyed by itself on a sandwich or with some good crackers.
If you don't have an immersion circulator or sous vide capabilities, you can turn the oven on at 175°F and place the liverwurst chub in a water bath until the internal temperature reaches 145°F, probably around 2 hours if water bath is preheated.
RECIPE FOR 1 Kilo:
Pork Liver 66% 666g
Pork shoulder ground 33% 333g
Salt 1.8% 18g
Pink salt #1 0.25% 2.5G , WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! please read manufactures directions before using this product. Link below.
Baking soda 0.3% 3g
Onion chopped 30% 300g
Black Pepper ground 0.3% 3g
Milk powder 1.5% 15g
Coriander ground 0.2% 2g
Chili flake 0.2% 2g
Liquid Smoke 0.2% 2g
Full procedure in Video..
TIME STAMPS:
Liverwurst Ingredients 0:00
Mixing Ingredients 1:18
Filling Stuffer 2:40
Stuffing the Liverwurst 3:01
Properly Tying the Chub 3:50
Cooking Technique 4:34
Cutting the Final Product 5:02
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AMAZON PRODUCT LINKS SEEN IN VIDEO:
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(Any commission made from the Amazon affiliate sales will go back into video content for this channel, thanks for your support.)
-LEM Products 1606 5-Pound Stainless Steel Vertical Sausage Stuffer: amzn.to/46S15Ax
-The Sausage Maker Insta Cure Salt #1: amzn.to/3rzzX9k
WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! Please read manufactures directions before using this product.
-5 Gallon Bucket Liner Bags: amzn.to/43y4dP2
-3-Prong Sausage Pricker : amzn.to/43z9qq7
-Regency Natural Cooking Twine (500 ft): amzn.to/3K6LO5b
-Large Reversible Teak Wood Cutting Board (18x14x1.25): amzn.to/3pLuuMk
-3 Piece Stainless Steel Sausage Stuffer Tubes fits 1606: amzn.to/3rylpXJ
-The Sausage Maker Salami Sausage Casing KiT (76mm): amzn.to/3rEYJVr
-ANOVA AN500-US00 Sous Vide Precision Cooker: amzn.to/3pOjbTA
THANKS FOR WATCHING
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Хобби
TIME STAMPS:
Liverwurst Ingredients 0:00
Mixing Ingredients 1:18
Filling Stuffer 2:40
Stuffing the Liverwurst 3:01
Properly Tying the Chub 3:50
Cooking Technique 4:34
Cutting the Final Product 5:02
SEE ALL MY DELI MEATs VIDEO PLAYLIST ruclips.net/p/PL6e6pk_rNQibG0oeIWll2tMfCQx73UHyk
My grandfather is 100 and has been eating liverwurst all his life! I ask him what he wants and it’s always the liverwurst and onion sandwich.
That is incredible!! I hope to be like him when I’m that age 🙌
wurst video i've ever seen. 10/10
🤣🤣 great dad joke!!! ❤️🥩
Yes indeedy.
go eat you pop tarts
Matt, you did a superb job at explaining how to make Liver loaf by scratch.
Thanks so much, glad you enjoyed! ❤️🥩🙏
Matt! My liver is dying out over the last few years. This video just may save me! God bless you.
Maybe I should change the title to “life saving Liverwurst!” Thanks for checking it out 🙏
Man, that’s a lot of work but I bet it’s the best liverwurst you’ll ever taste!
Oh man, it really is so good! Thanks for watching 🙏🙌
Wow i did not know liverwurst was so fun!
It’s tasty too 🤤
I love liverwurst🎉❤
And Liverwurst loves you!! ❤️😁
I hated liverwurst before I tried this one 10 out of 10 keep it up buddy!
Thank you will! Glad it was inspirational 🙌
I want it on a sandwich with a ton of yellow mustard
Now you’re talking my language !! 🙏🙏❤️
I have always just bought liverwurst from deli and not asked too many questions. This is awesome!!
Oh man thanks so much for checking it out! 🙏🙏 yes pretty easy to do and definitely worth it ❤️🥩💪
This is fantastic. Thank you for sharing. I can't wait to try this!
Of course!! Thanks for checking it out 🙏
Thank you for sharing!! Just got all of the liver from our 1/2 cow we bought. I will be adding some pork shoulder to it using this recipe and lightly poaching the liver. I can't wait!
Whoa awesome!!! Please let me know how it comes out. Thanks for the comment, cheers!
Very practical.
Very good.
Thank you!
Thank you so much, I’m glad you think so!
Nice video Matt. I think I may have to try the carmelized onions the next time I make liverwurst. I usually do raw pureed onions in mine
Awesome, let me know if you like it better!
SURVIVE!!! 👍👍👍👍👍
I worked pt in a German butcher shop in NJ in the late 1960’s. Liverwurst and other smoked goods came in from a smokehouse on Sat. Hard salamis resembling flat pepperoni, picnics, liverwurst. The LW was soft and spreadable. Packed in a natural casing that was probably what housed the pig’s liver. Appeared to have been smoked in it. It was fantastic on Jewish rye with some brown mustard. Haven’t had anything nearly as good since. I’d do something like this as a patè and try smoking it that way.
Wow how cool is that! I wish I could go back in time with you! Thank you for sharing 🙏
@@MatttheButcher
Those were the days. I earned $7.50 for my cleanup work on Sat. afternoon. Made deliveries too on my 10 speed bike. Shop sold two sides of beef per week. Aged for two weeks. Also some fancy grocery items.
@@FrankGutowski-ls8jt dang! Sounds like an amazing experience to be honest ! Again thank you for sharing 🙌
A mad scientist came up with a liverwurst recipe
Seriously !!
Great video. Informative, quick, and to the point. The finished product looks amazing. Liked, subbed. 👍
Thanks james! I’m glad you enjoyed it and are willing to stick around! 🙌
Hello. Very easy to follow, really enjoyed watching this.
Thanks so much! 🙏🙏
Now you just need some potato’s and cream cheese! Nice video!
That sounds yummy! Thank you for watching 🙌
Definitely making this at home!! Looks dank! 🥵🤤
Thank you, it’s well worth it!
This looks great, I'll have to try it.
yes sir! if you do then let me know how it comes out. thanks for checking it out!!
@@MatttheButcher I absolutely will
Wow looks good!
Thank you Jason !
ALright my friend, I made this last night, but added marjoram to it. The flavor was AMAZING!!!! SOus vide it for 3 hours, at 145... the only thing I would do differently, would be to run it through my smallest plate, on a grinder, then run it through the food processor. the texture was super soft almost creamy, but visually, it had too much chunks to it. Overall, killer... thank you!!
Oh man! Thanks so much for sharing your success 🙏 glad you enjoyed it Joe!
@@MatttheButcher thank you buddy, wish I could post a pic for you.
@@JoeG322 that would be great if you could send a photo to my email mattthebutcherdmv@gmail.com
Matt this liverwurst is legit! I made 5 sausages. I added some spices and used white pepper. Very good sausage!
Thank you so much for the comment! I really appreciate it. Glad you enjoyed my friend !
Hey Matt if you sell that at AMAZON, I would definitely buy it! Looks delish, two thumbs up.
Thank you so much! I hope to be able to sell nation wide one day 🙏🙏🥩❤️ thanks for watching
@@MatttheButcher I actually bought some liver pate online becuz I was wanting some good quality liver wurst. But yours being all natural would be a big draw. Good luck 👍🏼 buddy.
Glad to hear you got your fix 😆 I’m working on it friend, Thanks for support!
@@MatttheButcher I would love to buy a pork-free version if you ever sell it. I’m on the hunt to make some because I can’t find pork free in the store. What meat substitutions would be best? I tried to make chicken liver pate once, but it wasn’t that great 😅.
@@lourievanblarcom9596 oh man yeah chicken liver terrine is an awesome substitute
How to Make CHICKEN LIVER TERRINE w/ Everything Bagel Crostini // Matt the Butcher
ruclips.net/video/_6hu_T64POQ/видео.html
Hope that helps , thanks for the comment 🙌
mouth watering. dang, i need one of them water doohickeys
Thank you so much :) yes the water doohickeys are very nice to have around !
I’ve wondered whether those water baths could be DIY’d using an insulated aquarium and high capacity heater. Maybe with a small submersible pump for circulation. Something you could set up in the garage.
Might be worth noting that you can use himalayan pink salt, which is NaCl + trace minerals, pink curing salt is soldium chloride + sodium nitrite and some people prefer not to eat sodium nitrite as an additive in their food. Your braunschweiger will turn out a different color, more of a brownish grey without the sodium nitrite.
Great point!
My favorite way to eat liverwurst is on dry toast.
Mmmm, sounds delicious!! Thanks for watching 🙏
Wow chef!
For the love of meat ! ❤️
Matt me lad. Great video 👍 Top tier
Hey thank you so much for checking it out! :)
@@MatttheButcher thanks for helping me get more liver into my diet in a tasty way.
Very nice 👍 Thank you........🚁
Hey thank you and thanks for checking it out 🙌
Wow this looks great!
Thank you ! 🙌
This is the best wurst I have ever seen.
wow quite the compliment!! thanks for watching..
Matt your liveurst looks good, but by gosh its so much easier to order some from Usingers out of Milwaukee, Wisconsin.
lol! I think I’ll post a video of an easier procedure on how to make this recipe.
My wife is from the Milwaukee area, I’ll have to go to Usingers next time we are visiting 🙌
Hi Matt, I've subscribed with notifications. Great video. thanks for sharing.
Thanks so much for the comment and support !!
So delicious
Indeed
Soaking the casing with vinegar added to the soaking water prevents the casing from sticking to the forcemeat. It denatures it.
Very nice, I’ll try that next time 🙌
Amazing!
Thank you 🙏
I'm too lazy. I'll just pay someone else to make my liverwurst for me.
Haha It is a process and there’s plenty of clean up too, but it’s so worth it. Check out my Canadian Creton video , it’s the lazy mans Liverwurst! Even though I used kidney you can use liver too. Thanks for watching 🙏❤️🥩
I love liver cheese
Heck Yes Matt, Liver "Best" is more like it! I have a friend, Bess Anne, who would love this, we will give it a try next weekend.
PS great trick when you tied the knot.
Thanks for watching Hunter, I think I owe Bess Anne a tasty snack..
is there a replacement for the dry milk powder? I was going to make it for someone that is allergic to the proteins in the milk.
Hi Andrew, yes you can definitely make it without the milk powder. I enjoy it for the subtle sweetness and creamy texture it adds. But typically traditional liverwurst doesn't have DMP. Thanks for the comment!
Really love this.. Matt thank you. Is there a resource you can recommend I really want to learn more in depth on equipment and different casing types and mixture requirements. Id love to buy a course or book focusing on mastering the liverwurst. Thanks again
Hey there! Firstly I use an array of home kitchen equipment and multiple different techniques in creating really easy and delicious cured meat recipes. If you want to check out a few more videos feel free!
Secondly liverwurst is more of a German style sausage and if you want more in depth information on this genre of meats check out “German sausages authentic recipe and instruction” ..
Hope that helps, thank you so much for the comment and watching the video!
❤️🥩🙏
I love liverwurst and onions with honey mustard sandwiches roll or bread. Chips n dil pickle wedges on the side. I think id love your liverwurst looks super good.
Wow, that sounds amazing!!! Yes I’d love to eat it with that combination too! Thanks for the comment 🙌
I love the same combo. Even better on Jewish rye. Caraway seed aroma complements the wurst.
Not too big on liver but I’m intrigued by your recipe ! It can’t be the wurst thing I’ve ever eaten !
😅😅honestly, never met anyone that didn’t like the taste of it BUT I met plenty of people that didn’t like the idea of it! It’s a game changer ! Thanks for watching 🙏
Make more DELI STYLE MEATS at home with this awesome and easy to make Lemon Pepper and Herb salami Cotto video: ruclips.net/video/pWEh503CevY/видео.html ...Cheers!!!
I worked in a meat dept, Id make 1000s lbs batches...... had a smoke house... stuffer was 6ft tall 1ft across auto up n down..
Well that's amazing!!! How does my recipe compair? (besides the smoke)
I am making sauerkraut this weekend and Pickling some so i thought while they sit to ferment we cook some liver wurst, can i use edible casing btw?
Wow great idea, making me hungry! Yes, you can definitely use edible casing like 32mm hog casing or something. I mainly use it for smearing, that’s why I like larger format. Hope that helps, thanks for the comment 🙏❤️🥩
Great vid!
Thanks so much for checking it out 🙏🙏🙏
Yummy that looks sooooooooo delicious
It really is!! Thanks for checking it out!
@@MatttheButcher you’re welcome
Very nice. 👍😋🥖
Thanks for checking it out 🙏🙏🙏
NICE liverwurst dude!
Thank you so much! One of my favorite preparations :)
@@MatttheButcher Yeah, looks yummy!
Made this today with venison liver. Turned out fine but the mess was so much! Cooking in oven seemed to work okay too.
Oh man I'm glad you tried it out! yes, there is a good amount of clean up. I typically do 10 pounds at a time to last a while. Thanks for sharing!
So many tutorials call for the meats to be poached before grinding. Why do they suggest that/ why have you choose not to? I enjoyed the video. Thanks.
Yeah there’s all types of techniques for these kind of things, emulsifying before cooking or emulsifying after can be handy in different situations. Depends on equipment you have at the time. Taste and texture can be a bit more complex with cooking first. Hope that helps Ben, thanks for checking it out 🙌
It would sure make this a hell of a lot easier if you gave measurements. Metric or SAE wouldn't matter. TBS, pound, kilo. Those are easy.
Hey thanks for watching, check liverwurst description for full recipe in grams :)
I wonder if you could use one of those slow mixers for I guess a "chunkier" wurst
Yes you definitely could !
suggestion for a substitute for the coriander seeds?
I would say caraway or fennel at the same percentage as coriander. Hope that helps 🙏
Matt, could I eliminate the liquid smoke and immerse it in a pan of water in my smoker?
You can definitely eliminate the liquid smoke and use the smoker instead ! Let me know how it turns out 🙏
Any ideas on what to use instead of a casing?
Hi there! Thanks for the comment, yes if you watch my pork liver pate video, I put the meat mix into a terrine mold or any container that can withstand prolonged heat. I then put the terrine mold into a plastic bag and submerge it in a water bath and cook it that way. It would come out just as well! 🙏🥩❤️ great question, cheers!
I have my mixture in the fridge right now (ran out of time to stuff) My little grinder will not work to stuff so I tried hand spooning it in. So, my question is, will that mixture with the cure, seasonings and all last until Sunday (today is Thursday) in the fridge until I can get a large standing stuffer like the one you're using in this video?
Hi Dan, yes if you used fresh or freshly frozen meat for the ingredients you’ll be fine until Sunday. Just keep It nicely wrapped in back of the fridge. Alternatively you can spoon some meat into the casing and keep plopping it on the table as you go to rid of air pockets. Best would definitely be to stuff it, hope this helps! Thanks for the view and comment. 🙏👍
@Matt the Butcher awesome thank you! I liked your method best but I had a seasoning packet to use so we'll see how it turns out....had 25lbs it better be good 🤣
We always had braunschweiger around here is that the same thing as liverwurst?
As far as I know Braunschweiger has bacon ends in it, but the rest of the recipe is very similar !
CAN YOU PUT IT IN THE FREEZER AND EAT IT AT A LATER DATE?
Absolutely , will be good for months! 🙏🥩❤️
Can you use beef or lamb or chicken instead of pork?
As in terms of liver and ground meat? If I had to recommend an other meats I’d go with chicken liver and ground chicken thigh. Also I’d increase the internal temperature up to 160 degrees instead of 145. Hope that helps :) 🙏❤️🥩
The ones I was buying was made by pork liver
Nice! This has about 66% pork liver in it 🙌 good stuff
csn you smoke this and be alright? at lowest setting until internal temp?
Most likely yes, I have never done it before though. Alternatively you can put in oven in an open water bath at 170deg until internal temp is 145-155
Looks great! Going to make it. How much % sodium nitrate?
Answered it myself!
Hi! Just want to make sure you know I used sodium nitrite not nitrate. I also used the pink salt #1 mix from sausage maker.com that consists of sodium chloride and sodium nitrite at a rate of 0.25% in my recipe! Hope that helps 🙏🙏
Question: I see your liverwurst has little holes in it as you cut across it. I've seen other homemade sausages like that, but generally commercial sausage cuts without any holes. What causes that? I know it's not harmful, I'm just wondering.
Usually commercial processors have way better equipment like a bowl chopper or buffalo chopper as well as vacuum stuffers. These machines like the choppers can cut the particles so fine you don't see the air bubbles. Compared to my food processor that does a great home job but just doesn't get the particles fine enough to produce smaller air bubbles for that fine emulsion..
Matt the Butcher Ah gotcha. Fair enough. Thanks for the info!
Definitely! Thanks for watching 👍🏽👍🏽
Do you have an all beef liverwurst recipe? I literally can't kind one anywhere.
Hi! Beef liver cooks up very different than pork liver in this kind of application and not in a good way. It kind of curdles and doesn’t spread as well.
@@MatttheButcher How would you cook Beef liverwurst? I've done some research and came up with a recipe but just not sure how to cook it. I'm guessing that I would boil it. I'm not looking for a spreadable one, just one that can be sliced. We love Wellness meats all beef liverwurst and I'm trying duplicate one close to theirs.
@@reginacorbett-mortgageloan8956 hi, that’s awesome you found a recipe! Yes I’d poach it in a water bath no more than 170 deg F . Put it in a casing or terrine mold and cook it like that until internal temp is 145 . Hope it works out thanks!
@@MatttheButcher Great! thank you so much! I ordered some casing from your link. This is the recipe I put together after researching recipes found online.
16oz 80% Beef
6.4 oz Beef Liver
4.8 oz Beef Heart
4.8 oz Beef Kidney
2 tsp sea salt
2 tsp onion powder
2 tsp pepper
1 tsp coriander
1 tsp marjoram
1/2 tsp allspice
Can this be done with beef liver and ground beef instead?
Yea it definitely can be done, but will not be the same spreadable texture as pork.
Can I use the recipe without the pink salt ? or is it needed ?
Definitely not needed but will give a grayish look and a little bit of a different flavor more of a roast pork flavor instead of cured flavor. hope that helps 🙏🙏🙏
did you pierce the casing, to get air out, or leave it alone?
hey joe, i just left if alone and it came out just fine. thanks for checking it out.
@@MatttheButcher thank you.... trying this tonight.
Great Information , wonder if it would be possible to make it without all the equipment . I’m just a home cook .
Ah yes, of course you can! you can buy fresh ground pork at the store and hand cut liver (pork or chicken liver work with this) and then you can place the mix in a terrine mold or bread pan and place that in a larger roasting pan and fill up it with hot water to about half way up to the outside of the bread pan. place in an oven at 180 degrees for about an hour an a half or until you hit 160 deg internal temp. hope that helps, thank you for the comment and checking it out!
@@MatttheButcher
This pate style would be easier. Also, appearing less like an ordinary cold cut.
My mom used to make a pickled pigs feet pate that way. Was jellied. She used pork roast or chops to make it meatier. I forget the spices. Cloves perhaps.
Can you put it in a pot of water with same temp and time? Stove or oven?
If you don't have an immersion circulator or sous vide capabilities, you can turn the oven on at 175°F and place the liverwurst chub in a water bath until the internal temperature reaches 145°F, probably around 2 hours if water bath is preheated. Hope that helps 🙌
@@MatttheButcher thanks!
The best carnicero😎😎
Gracias mi chimichanga! ❤️🥩
Leberwurst.
So good, right !? 🤤
HI. WOULD THIS RECIPE BE SIMILAR TO THE LIVER CHEESE IN THE DELI MEATS
I think it’s very similar
THANK YOU. I LOVE LIVER CHEESE @@MatttheButcher
@@garrycarter8485 love to hear it!!! 🤗
does a blender work instead of food processor?
I have used a ninja food processor which actually came out better consistency than this food processor in the video. I think you should give it a shot! 👍
@@MatttheButcher i only have a blender, will that work?
@@hammothw4814 like a hand held stick blender or a vita mix?
@@MatttheButcher just a normal blender
It might work if you mix everything by hand first and then emulsify a cup or so at a time. Overloading it could potentially just blend the bottom part and not the top. If you try it let us know!! Hope that helps ❤️👍🥩
Credit where credit is due, it does look good. Little unorthodox how you got me to look, but business is business.
Do you make black pudding?
If so I'd love to see the video and recipe 👍
Thanks! I do have a good blood sausage recipe, I know other regions and countries have different recipes and techniques. So I'm not sure if you'd consider mine a black pudding exactly. I'll make a video when I get my hands on some blood! Thanks for the support!
I presume that you trolled me from the Scott Rea Project, if not check him out, he makes an awesome black pudding. He is a very talented Butcher as well 👍 👍
Awesome, will do! I worked for about a week at two butcher shops in England in 2012, had some incredible black puddings and pork pies!
Its called a Chub! lol
Full Chub!! 😂
😅😅😅😅😅
😂😂
red pepper flakes? Nope
Can definitely be omitted 👍
nopenopenope I am not watching this video... i LOVE liverwurst and I know whats in it but if i SEE it i may be off it for ever.
Haha! I’m glad you know yourself 😅 I definitely don’t want to loose a Liverwurst lover!
They always say, you don't wanna see the sausage being made. You have proven this to my satisfaction. Have a thumbs down. Just kidding. No, but really.
😅😅some can’t handle the truth ! 😂❤️
@@MatttheButcher 😏
Everything people make has to have hot spice of some kind, people must have bad taste buds. Thats all I ever see in most recipes anymore, where I am I have to ask them not to put hot spices of any kind because, I ordered a pizza with just cheese and peperoni, I had to throw it out cause I couldn't taste anything but hot pepper seeds I never asked for. I cant eat spicy foods because I have acid reflux and heart burn.
I understand completely , this recipe works great without the spices added 🙌🙏
@@MatttheButcher Cool
But why…?
Flavor explosion !!!
Liverwurst. is pig liver pate'. Good stuff. I can't eat it like I used to. It best eaten in moderation if over 50. It is a sticky food to pass through the bowels, it is also very high in fat. It also has the dreaded purines content that we need to watch for gout. As with any internal organ meat, the purines content needs to be watched. From what I have heard, gout is something to be avoided at all costs. Soi now, at 68, I watch how much of this I take in.
Ah yes, Deliciously dangerous ! Thanks for watching 🙏❤️