Liverwurst, German Leberrotwurst from 1001 Greatest Sausage Recipes.
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- Опубликовано: 1 окт 2024
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In this episode we make the Leberrotwurst, which is sort of like a Liverwurst. This sausage was meant to have some blood which would have made it more like a bloodwurst than a liverwurst.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
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If you'd like the exact sausage stuffer from the video here is the link:
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If you feel up to it here is a link to Patreon:
www.patreon.co...
If you guys need a grinder to get you started on your home sausage making journey here is a link:
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If you guys are looking for a nice knife set here is a link:
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I've said it before, but I do really appreciate your ability to talk to the camera like you would a person, feels like we're hanging out for a really informative day in the meat shop! While I don't think I'll make this one, I do have plans to make some Boudoin and the tips on prepping liver are gonna really come in handy. Thank you so much!
Thank you so much Iris, I am happy to hear that is how the videos come across.
I have never made Boudin, though I have had it before and it is quite delicious.
What makes your show unique is the variety of sausages you bring to the table, and it well explained. . Keep up the good work
I've got 3 of of the Marianski books, Fermented, Polish and meat smoking & smoke house design. The new book would be an excellent addition to my working library. Please add my name to those in consideration for the new book.
We consider sausages the original fast food. Normally we maintain a stash of some sort of grilled brats in both the freezer and fridge. If necessary, a short time in the microwave makes a meal. Not as good as fresh off the grill but good, filling and tasty. We also have several salami's ready for snacking.
I think I stumbled across your website via 2 guys & a cooler. You both do an excellent job in presentation.
Sausages are a large part of my bbq, grilling & smoking hobby. Like home brewing, when ever the grinder or pit comes out I'm amazed at the crowd of friends & relatives that show up for the testing.
I like liver pate, but I love liver pate with a little horseradish! Great video and keep them coming! I'm thinking of combining the two and going to be making a batch this week. I have been trying to figure out how much to add to it, while watching your garlic comparison video you suggested 7-10g per 1kg. I'd be using store processed horseradish that comes in a jar. I'm going to assume that this is going to be a close comparison to the garlic in oil you used in that recipe. What are your thoughts? I know most of the time" it is not what you put into the recipe but what you don't that makes them good" But I also like trying new things. Thanks for your time.
I'm from Germany and have tried numerous kinds of liverwurst all have been of the spreadable variety. BTW, if you want to sound more German the W is pronounced as a V. My favorite way of eating it would be on farmers' bread with mustard and onion slices or pickled red bell peppers on top, Yummy!
Oh this looks so good! I adore Liverwurst so very much, I grew up eating Liverwurst with my grandfather, he always claimed it was better in the colder months. I always considered trying to make it myself. I also really like boudin noir a whole heap, which I tried when I lived in Louisiana for a little less than two years. This looks like it would be lovely with a really nice, saltier, spicier course mustard. Thank you for sharing this with us!
Great video.
Love liver sausages and so glad that you made this. Thanks for explaining the mellowing Technique Duncan. 👍
I’m really looking forward to making this one. I like how you went ahead without the blood, because pork blood is not always handy. Thank you for all your great videos!
Love to have the book. Tried making basic garlic sausage of your recipe and using your tips made a freezer full of sausage.
Re: cure. The nitrite would convert the hemoglobin to methemoglobin and have a profound impact on the color if there were blood in it, wouldn't it?
I absolutely love the way you explain everything. Thank you for the videos
I've been diverting my pig livers to the dog food chain... Might have to change that....
Great vid. When i lived in Germany, this would b3 classified as Groß meaning chunky leberwurst. Fine is where it is all processed finer.
Egads, I’m here commenting for the book…definitely not for anything with liver!
Love the videos!!!thanks for the opportunity to win the book! Love their books!
Another great sausage video. Looking forward to what your making next.
Still hoping to win the book. Thanx for putting up the Amazon link for it. Stupid me I didn’t see it before. Thanx again
Thanks for another way to make liverwurst. I’ll be trying this soon.
Hi! I love your videos. Lively presented, honest, complete and to the point. Marianski March is a great idea to allow us to discover new and fabulous sausages. I live in Montreal. Would be happy to meet you if you come this way. And maybe test my sausage experiments. Think about me if you have an extra 1001 recipes book. I wish you continued success with your series. Cheers!
Thanks for making these and giving so much advise. I really like the way you don't mind critiquing the end products.
I just got that book for birthday this past February...
Another great video! Best sausage making videos on RUclips
Look fantastic and nice. Want to try it. Very interested in your two sausage recipe books.Where can I buy /get it. Thank you very much. Hans Strydom.PO Box 2601.Fourways. Code 2055. Sandton. South Africa.
Keep them comming. Favorite videos to watch daily all this month!!!
Duncan what a great season so far. Keep up the great videos. And hello from down south. Wisconsin US
Thank you for the videos. I love watching them.
Another great video! Bonus was the lucky doggo showing up around 10:30.
Love marianski march series. Going to have to get the book for the recipes. Or, you could send me a copy. Just sayin. Lol
Appreciate your feedback about grinding the liver. This is how I have done it as well.
My Father ate all different sausages and he loved Liverwurst.
We called it Liversworst.
Interesting that the liver is poached first. In the recipes I use, the liver is ground raw and mixed with the cooked meat. Cooked in the final poaching.
That sounds prity good, cant say the family will be excited for this one. That's ok, more for me.
that book would look great in my kitchen here in N.Ireland
I can't eat liver, I'm allergic. I break out with a horrible taste and texture in my mouth. Laughs. I was going to skip making this one. I have decided that it is worth making just for the experience and there are people that just love liver. Aka my mother, so she will be getting all of it. so it is worth it on that level as well! Excellent video on adapting and overcoming. (not having the blood to put in it). You are just a fantastic teacher my friend!
Maybe a little garlic would have tasted
Good in there.... 🤔
I'm planning to make liver sausage soon but all ground emulsified. Also I think a souve (spelling probably wrong) would be the way to go to ensure not bursting from heat if you're lucky enough to have one
Look Grsat,.. can you try a Rookenworst, please,.. cheers
Love your videos. Very informative. I am planning on a trip to Edmonton sometime this summer. I will have to make a side trip to your shop.
Interesting sausage - thank you for sharing and explaining
Interesting sausage. Liver is not one of my favorite meats although pate is good. Nice dog in the back ground of the video.
Another brilliant vidoes Duncan. Thank you as this one reminded of my grandfather who made this when I was a child. I loved it but he used to soak his liver in milk. Can't wait for the next😀
I need to make this. I like the chunks.
How about making skilandis this march?
This sausage is particularly nice on rye bread, with some mustard and salt and pepper.
Another great video. I love your channel Duncan you present it like you're talkin to a friend. Looking forward to the next one.
That would be great to have be a great collector item. I make a lot of sausage but not different kinds and looking forward to learning Different types of sausage thanks for all your videos.
Thank you for sharing your knowledge and sharing it with us. I like your honest opinion of the final product. Keep up the hard work
I love your channel, man. I bought their other book, and would be honored to have this book, to, if you would please pick me! lol
Always interesting. Makes me want to try all these off-the-beaten-path sausages.
A chunky liverwurst, I’ve neither had it like that, so I’m tempted to make this.
Made the brats for the frist time on a kitchenaid. I'm hooked but never again on the kitchaid.
Great looking sausage. I agree with the idea of grinding the liver in, or even smaller chunks for contrasting texture?
Aaaawwwww doggie!!! You need to introduce him / her to us!
Not too sure I would try this one, but your videos are very educational, as well as entertaining. Thank you again.
Looks pretty good! I may give this a shot. Thanks Duncan, cant wait to see what is next.
What can we do with all these extra pork pieces? Grind them up and a stuff them into a casing and enjoy.
I like that you picked something that isn’t common to our part of the world. Great tip for everyone with using the smaller horn with a plastic bag to clean out the last bit.
I think I would like the liver ground in as well. Not real liver fan but like a course ground Liverwurst on bread with raw onion pieces.
My favorite way to eat leberwurst is on German rye bread with gerkhins
Made your Cherry sausage last week but i smoked them instead of fresh, turned out great. Thanks for the videos.
i love liverwurst. this one looks like nothing ive ever seen and i want to taste it. we had a butcher shop near my home town that had the best sausage man in three county's, he retired and now i got shit.
Duncan move to Wisconsin, Please!
:-D
Thanks for an other great video!! I really like this making month
I'm surprised that it held together without the protein extraction and or use of a binder. Looks good though.
Please could you give us Fahrenheit?
Great recipes! Just not sure how to pick the best one!! So many to choose.
Not sure about this one, not a liver guy at all!
Thank you for all the help making sausage the right way
Nice.
Before you boiled ,did you make some holes to avoid it blow?
That's an interesting texture. Another one for the list. Great video as usual!!
Love the videos, but not a fan of any kind of liver 😳but keep them coming 👍
Duncan, a very unique way to make liverwurst.
I look forward to your videos you do a great job explaining it to us that watch
Definitely a variety of choices you’re going over
Good job Duncan I cook my liver in my head sausage then grind it up that way it is all mixed in not a big bit of of at one time 👍
Small horn plastic bag Wow Pro Tip.
Good looking sausage with the different size meats. My wife will not eat sausage with blood in it. I have found that making a blood sausage without the blood is still good tasting sausage. If the blood grosses you out, try it without it. Thanks for posting the video.
Thanks for the liver tip, may have to try it. Awesome video again
Love these sausage recipes! Need to get my grinder warmed up and the slicer sharpened for this one!
Looks like an interesting sausage with a little different texture.
Pretty sure my pops would have liked that sausage lol lil gnarly for me tho
I like how the dog walks into the butcher store
Love your stuff would love the book lol have a great day and keep up the videos
Not sure I will like this one. Not a fan of liver. Thanks for the new videos Duncan. Love th channel
You should make some Cajun Boudin according to the Cajun recipe. It has liver and other offal in it and rice of course. Made properly it is one of the best sausages on the planet.
Hmm. Not generally a liver guy, but I'd try it.
You have inspired me to build a boning room on my farm so I can make and sell sausages and other preserved meats
Enjoy the videos the new recipes are very interesting I have made a few of them and also enjoyed them
good book not realy for beginers does not cover casings
Thanks for the great and informative video
That is one very interesting looking sausage well done
Good morning Duncan
That sausage looks really good another great video 1 more for the to do list
The to do list is totally different from the honey do list lol thanks again and have
a great day
Sorry, but no liver for me, thanks
Does it taste like liverwurst I love liverwurst
This one looks tasty, I will make sure to try and replicate this at home.
This is a win win for some one a sausage video and you mite win a book.
GLAD YO FNALY FIND A CANADIAN BUTCHER SHOW
That's a good looking sausage once it's sliced!
I'd eat it, but I don't think I'd make it.
For some reason, this sounds good. Not sure what purpose the skin serves?
Wow, this sausage really uses every part of the pig.
Just built a shithouse smoker and your helping me put ot to use with new items