Subj : Liver was: Canned hash
To : Shawn Highfield
From : Dave Drum
Date : Tue Aug 20 2024 10:05:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> I likes chicken livers. I'll sometimes stop at Humphrey's and pick up
DD> 8 ounces of "ready to eat" livers and a pit container of canteloupe
DD> pieces. Makes a nice lunch.
SH> I like them quite a bit, and right now liver (of any kind) is something
SH> that my body is processing correctly so I'm currently able to enjoy! ;)
DD> But I likes me liver & onions, too. 'Specially when it's got bacon in
DD> the mix.
SH> For sure! My dad hates liver, but my mother loves it, so years
SH> and years ago the old man learned how to cook it perfectly so
SH> he has an "out" when he really ticks mom off. :)
My house mate "hates" liver. It stems from some Navy chow hall liver
making him barf up everything but his socks one time.
I used to make braunschweiger sandwiches which he'd gobble down until
he learned that braunschweiger is a 1st cousin to liverwurst. OOPS. He
won;t touch it these days as it makes his "throat slam shut". The dogs
like the leftovers though.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braunschweiger (Homemade Liverwurst)
Categories: Pork, Offal, Sausages
Yield: 2 Loaves
2 lb Lean pork
1 lb Pork fat
1 1/4 lb Pork liver
1 md Onion; chopped
2 tb Salt
2 ts Cloves
1 ts Black pepper
1/2 ts Allspice
1/2 ts Nutmeg
Its origin is Braunschweig, in the Brunswick province
of Germany. As with any pate, flavor improves with a
day or two of aging, and if you have a smoker, a light
smoking.
You can stuff the pate into pork or beef casings, tie
them with string in 8" to 12" lengths, and adjust the
stuffing in order to leave a good 2 inches at the end
of each length for expansion.
Simmer the links about 45 min in a pot of water, then
dip them in cold water to keep the fat from settling
along the bottom. If you have no casings, bake the pork
pate in a loaf pan, as you would a French pate. You can
either serve it in slices or use it as a creamy spread.
If you use a processor for grinding, cut the pork, pork
fat and liver into cubes and freeze for an hour or two,
so that they will process without mushing.
Saute the onion in a little pork fat or butter until it
is soft. Sprinkle with the spices to warm them, then add
the mixture to the pork and process until you have a
smooth puree.
Pack the puree into an earthenware baking dish or 2 (9"
x 5") loaf pans and cover tightly with foil. Put the
dish in a pan with an inch or two of boiling water and
bake at 300ºF/150ºC until meat is cooked but not browned
(meat thermometer should read 160ºF to 165ºF), about 2
hours.
Remove baking dish from the pan of water and let pate'
cool in the dish.
Refrigerate 1 to 2 days before using.
Makes 2 standard-size loaves or 1 large terrine.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... "Sustainability" is not another word for "deliciousness."
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