Started with a whole liver. It weighed 2.25 lbs:
![Image](http://imagizer.imageshack.us/v2/640x480q90/909/G96wZs.jpg)
To that I added 2.25 lbs. of belly. Sorry, no picture. It was just belly.
Froze the belly and half froze the liver, then ground it through a 3/8" plate. It came out like this:
![Image](http://imagizer.imageshack.us/v2/640x480q90/538/niFHhA.jpg)
Kept the grinder cold in a blanket while I chilled the mince for a second grind:
![Image](http://imagizer.imageshack.us/v2/640x480q90/537/sCl2on.jpg)
Second grind through my smallest plate:
![Image](http://imagizer.imageshack.us/v2/640x480q90/911/2oty0h.jpg)
![Image](http://imagizer.imageshack.us/v2/640x480q90/912/SZcKYm.jpg)
Chilled it again, then added salt, cure and spices and emulsified with a small amount of icy water (maybe half a cup per batch?). Two batches were necessary. You can see my temp. probe, which I used to make sure the mince stayed very cold. It never went above 37F.
![Image](http://imagizer.imageshack.us/v2/640x480q90/631/SxsYRB.jpg)
Ladled into a big 'ol casing that I cut in two. Ready to poach:
![Image](http://imagizer.imageshack.us/v2/640x480q90/661/D8qmYm.jpg)
At this point, being tired, I sat on the couch and opened a beer, waiting for the poaching water to heat up. Then disaster struck! I had not put my thermometer in the water, and it hit a hard boil. I raced to the stove - nearly spilled my suds! From then on, I moped around and complained bitterly that I had ruined good liver and belly, that I should know better by now, WHAT A DISAPPOINTMENT! and so on. But the water must not have boiled very long, because, as luck would have it, the liverwurst came out just fine. Woo hoo!
![Image](http://imagizer.imageshack.us/v2/640x480q90/673/s0nxNm.jpg)
So soft, it treats even a brittle tortilla with care and compassion:
![Image](http://imagizer.imageshack.us/v2/640x480q90/673/S7G5l0.jpg)
Here is the recipe. It is a mix of a couple ingredient lists (Poli, Marianski), with some quantity adjustments and changes here and there.
Recipe for 5lbs of raw meats
Pork liver - 2.5 lb
Pork belly - 2.5 lb
Salt - 50g (yes, higher than in most liverwurst recipes...but this recipe has a lot of fat)
Cure #1 - 3g if added only for color, and 6g if smoked
Sugar 13g
Cardamom - 1g
Ginger - 3g
Nutmeg - 1g
Thyme - 2g
Black pepper, finely ground - 6g
Clove, ground - .5 g (weigh one gram of whole cloves, then grind half of those cloves)
Coriander - 2g
1. Cut the belly in half inch cubes and freeze solid
2. Cut the liver in 1 inch cubes and semi-freeze
3. Grind belly and liver (both raw) together in a medium size plate
4. Re-chill and grind through a fine plate
5. Sprinkle the salt, cure and spices on the meat and emulsify with enough icy cold water to form a paste. Keep the paste very cold. When bubbles form in the paste, you're done.
6. Ladle into casings. You can't really stuff this loose paste very tight, so just fill up the casings, tie them with tight knots, and put them into a pot of cold water. Slowly bring it to 170F and poach until the interior reaches 150F. Don't drink beer on the couch until the water boils - keep an eye on it!
7. Plunge the liverwurst into cold running water. After a few minutes of this, wipe the casings clean and let the chubs cool for a while on the counter, then stick them in the fridge. You can weight them at this point if you want. If they seem a bit loose, don't worry. They'll firm up.
If you try it, I hope you like it!
Jeff
Cure #1 amounts adjusted as requested by author.
Redzed