Liverwurst (Chicken)
Resources
https://wurstcircle.com/recipes/poultry-liverwurst/
https://www.food.com/recipe/braunschweiger-ii-277692?units=us&scale=15
https://earthwormexpress.com/sausages/recipe-liver-sausage-rind-and-liver/
Batch Notes
2023-08-20 Have wanted to try this, picked up some meat on a whim. Primarily following the recipe at https://wurstcircle.com/recipes/poultry-liverwurst/ , adjusting for supplies and available spices. Did not have all the spices mentioned in the recipe, used alternates from other recipes and substitutions found on the internet. Scaled amounts based on thetotal meat.
- 3.5# bag of chicken wing parts
- 20oz container of chicken livers
- 31g salt
- 5g Cure #1
- 4g black pepper (course, I line the texture)
- 1g Allspice
- 1g nutmeg
- 1g Coriander
- 1g Marjoram
- 80g fine onion powder. Did not use fresh onion, but went a little overboard as I like a lot of onion flavor in my liverwurst.
- 10g fine garlic powder (found one recipe mentioning garlig, so it's got to be good?)
- No cream, used half-and-half with butter. About 3Tbs butter, added H&H to total about 7 ounces.
- 1 can white chicken meat (had higher ratio of liver to wings, so added some extra white meat.
Pre-cooked chickem wings as described in the Recipe. Deboned.
Soaked livers in H&H (not the amount used in the recipe), drained.
Ground the wings (including skin, fat), white meat, livers, spices. Ran through the grinder a total of 3 times. Added 14 Ritz crackers to clean out the grinder, probably 1/2 made it into the mix.
Canned in 8oz canning jars, boil for 2 hours. Made 9 jars.