Subj : Liver
To : Ruth Haffly
From : Dave Drum
Date : Fri Aug 23 2024 11:02:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> I think all the correspondence of a couple of weeks ago hit the bit
RH> bucket in the sky when we had tropical storm Debby come thru the area.
RH> I didn't get any Fido for a couple of days, then it started up slowly.
RH> Now it seems to be back to normal.
You'll have that some days. I just assumed you were road tripping.
> My house mate "hates" liver. It stems from some Navy chow hall liver
> making him barf up everything but his socks one time.
MP> I could never get past the smell of liver being cooked, or how it
MP> smelled warm on the plate, but...
RH> Our girls don't like it either. AFAIK, neither of them has ever fixed
RH> it for their families.
DD> The only time I ever had a problem is one time my mother bought some
DD> pork liver that was on "special offer". When she started to fry it
DD> for our supper the house smelled like someone had peed on a hot
DD> radiator.
DD> It turns out that it was boar's liver from a hog in rut. From then on
DD> it was beef or lamb's liver only.
RH> Chicken liver and baby beef liver are also good. The forme is good for
RH> doing something where you start by cutting the liver into smaller
RH> pieces. I do a sort of Mexican style liver sometimes--cut the liver
RH> into strips (or bite size pieces, depending on whatever liver you use).
RH> Dredge it in seasoned flour. Slice an onion and bell pepper (color of
RH> choice, lately I've used more red, yellow or orange). Saute the liver
RH> in olive oil, when about half done add the pepper and onion. Add one 8
RH> oz can of tomato sauce, 1/2 can water and chili seasonings, cook until
RH> liquid thickens up. Serve over rice or pasta, grate some Cheddar cheese
RH> over top. May sub out Italian seasonings, parmisan cheese for a
RH> different flavor.
My favourite way to do chicken liver is breaded and deep fried. I stopped
a Humphrey's deli counter on the way home from work yeaterday and picked
up a half-pound of livers and a pint container of cantaloupe and that was
lunch. Supper was a small container of raspberry-chocolate yoghurt. I just
feel so virtuous when I do that. Bv)=
RH> The fig tree is still giving us figs, but it has slowed down a bit. I
RH> found a recipe for fig bread on line so made up a couple of loaves
RH> today. It's cooling right now, will probably have some with supper.
> I used to make braunschweiger sandwiches which he'd gobble down until
MP> I do like braunschweiger! Of course, it is probably one of the less
MP> healthy versions of liver so that somehow tracks.
RH> It's one form of liver I never got into. My dad used to buy some (and
RH> other German sausages) from a plant in North Tonawanda, NY when I was
RH> growing up. It was something he would have with his nightly beer after
RH> all of us kids had gone to bed, which is probably why I never got into
RH> it.
My grand-dad introduced me to it when we staying out at the farm during
the week when my grandmother worked at the state capitol. Some German-
descended folks name Schuppman had a grocery and meat market and offered
braunschweiger, Also bockwurst, weisswurst, bratwurst, etc. all mad in
their butcher department. But the liverwurst didn't need cooking so it
was much simpler to make a quick lunch os liverwurst/braunschweiger and
onion/tomato on wheat bread.
Schuppman's also made their own hot dogs (Frankfurter Wurtschen) with a
casing that you had to bite through to get at the goodness inside. Unlike
the skinless franks we are used to these days.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Homemade Weisswurst Sausage
Categories: Pork, Beef, Game, Vegetables, Herbs
Yield: 16 servings
1 tb Lard
1/2 c Minced white onion
3 lb White meat; pork, veal,
- turkey, rabbit, chicken
1 lb Bacon ends or fatty pork
- shoulder
20 g (2 tb) salt; plus a teaspoon
1 tb Minced parsley
1/2 ts Dry (Colmans) mustard powder
1/2 ts Powdered ginger
1/2 ts White pepper
1/2 ts Mace
1/2 ts Ground cardamom
Grated zest of a lemon
1 c Ice water
Hog casings
Heat the lard in a small pan and cook the onions until
soft. Do not brown them. Let them cool doen to room
temperature, or refrigerate them. This can be done up to
a day in advance.
OPTIONAL STEP: Cut the meat and bacon ends into chunks
and mix with the salt. Refrigerate overnight in a closed
container. Doing this helps the bind, but is not 100%
needed.
Soak about 10 feet of hog casings in warm water.
When you are ready to grind, mix the meats, salt,
parsley, spices and lemon zest. Grind through a coarse
or medium die. Put the mixture in the freezer while you
clean up, or, if the meat is still below 40ºF/4.5ºC,
grind again through a fine die, at least 4.5 mm and
ideally 3 mm. This time, definitely put the meat in the
freezer while you clean up.
Once the meat is at about 34ºF/1ºC, put it in a large
bowl with the water. Mix this with your clean hands for
about 90 seconds, or until the mixture binds together as
a cohesive mass that you can pick up in one glob. Your
hands should hurt from the cold.
Put a length of casing on your sausage stuffer and fill
it with the weisswurst. Crank out one large length of
sausage, leaving about 3 to 5 inches of "tail," unfilled
casing, on either end. You don't want to fill the
casings overly tight just yet. Repeat this process until
you have all the sausage in casings.
Get a large pot of water hot, about 160ºF/71ºC.
To form links, pinch off a link of about 6" long at one
end of the length. Spin it away from you to set the
link. Now move down the length and pinch off another
link, but this time spin it towards you. Keep doing
this, spinning in alternate directions, until you get to
the end of the length. Doing this helps prevents the
links from coming apart. (This video shows how I do it.)
Tie off the ends.
Now, to tighten them, get a clean needle or sausage
pricker. Gently compress the meat in each length,
spinning it a little more in the direction you first
spun. You will see air pockets. Prick the casing to
remove them, again gently compressing the links to fill
the casing. Do this for every link.
Carefully lower the weisswurst into the hot water. They
will want to unspin a bit so watch for that. Poach them
gently for 20 minutes or so. While they are cooking,
fill a large basin with ice water. Dunk the links in
this ice water after they've cooked. Leave them there
for 10 minutes. Pat them dry and you are ready to go.
They will keep for about 5 days in the fridge, and can
be frozen.
Yield: 16 servings
Recipe by: Hank Shaw: Hunt, Gather, Cook
RECIPE FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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