Liverwurst (Chicken)

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/

https://wurstcircle.com/recipes/poultry-liverwurst/

450 g poultry meat (e.g. chicken breast, turkey breast, etc.)
250 g chicken liver
200 g poultry fat (e.g. turkey fat or chicken fat/skin)
100 g cream
An excellent way to achieve the lean to fat ratio is to use chicken wings. In addition to 50% bone, these also have about the required amount of fat/skin and meat. So to get the necessary 550g of meat & fat you can simply take 1,100g of chicken wings and start at step 2.

15,5 g salt
2,5 g Cure #1
2 g black pepper
1 g white pepper
1 g mace
0,5 g allspice
0,3 g cardamom
50 g onion

• (2) 40oz/2.5lb frozen chicken wing sections
• 20oz chicken livers
• 226oz heavy cream
• 35g salt
• 5.6g cure
• 4.5g black pepper
• 2.25g white pepper
• 2.25g mace
• 1.2g allspice
• 0.7g cardamon
• 125g fine onion powder
• 12g fine garlic powder
• Additional spices: 1g coriander, 1g marjoram

Cooked wing segments in small slow cooker on low, until internal temp reached ~170 (wing at top, those lower down were undoubtably at a higher temp), 2 batches. Cooked weight of rendered liquid: 658g. Chicken & skins after deboning: 814g. With 568g livers, total 2040 g. Estimated total to represent 2.25 batches par the WurstCircle recipe, used that factor for all other ingreedients. For the most part followed the instructions in the WurstCircle recipe.

After prep, filled (8) 8oz canning jars and (2) 12oz canning jars. One 8oz jar broke during processing.

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 Half&Half (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.