Liverwurst!~

It's also very good if you spread it on toast with a little mustard on it!

Originally posted by Phlabibit
Duecer already berated me for not using Pumpernickel... Rye sounds like a 'not so bad' idea.

Kind of rich, I only have had it with a grilled Ruben.

P-

Originally posted by rbmorris
Oh, and this mustard is the best. I could eat it with a spoon....a BIG spoon.

http://www.touchofeurope.net/mm5/graphics/00000001/Pommery500g2.jpg

Originally posted by Phlabibit
So did I... I just never ATE it.

That's the key...

Eat It!

Originally posted by Phlabibit
From Wiki:

Only about 10-20% of the sausage is actually pork liver, which is enough to give it a distinctive liver taste.

Originally posted by HandyAndy
You can put lipstick on pork liver, but it's still pork liver.

Originally posted by HandyAndy
You can put lipstick on pork liver, but it's still pork liver.

Ingredients

* 1 lb Fresh pork liver, cubed
* 3/4 lb Lean pork butt, cubed
* 1/4 lb Pork fat, cubed
* 1 1/2 c Finely diced white onion
* 3 tb Powdered milk
* 1 ts Finely ground white pepper
* 1 1/2 ts Salt, or to taste
* 2 ts Paprika
* 1 ts Sugar
* 1/2 ts Marjoram
* 1/2 ts Finely ground coriander
* 1/4 ts Mace
* 1/4 ts Allspice
* 1/4 ts Ground cardamom


Preparation

Put the cubes of liver, pork, and fat through the fine disk separately, then mix and grind again. Sprinkle the remaining ingredients over the meat and mix in with your hands. Run through twice more, chilling a half hour in between. Pack the mixture into muslin casings (see info recipe), packing the meat as firmly as possible. Stitch or twist tie the opening closed securley. Boil enough water to cover the liverwurst by 2-3". Submerge and weight the liverwurst to keep it under the water. Return to boiling; reduce heat to barely simmering and cook for three hours. Drain hot water and replace with ice water. When cool, refrigerate overnight and remove from muslin casing. Eat within 10 days.
~From Geminis MASSIVE MealMaster collection.

Originally posted by Kewpie
Ingredients

* 1 lb Fresh pork liver, cubed
* 3/4 lb Lean pork butt, cubed
* 1/4 lb Pork fat, cubed
* 1 1/2 c Finely diced white onion
* 3 tb Powdered milk
* 1 ts Finely ground white pepper
* 1 1/2 ts Salt, or to taste
* 2 ts Paprika
* 1 ts Sugar
* 1/2 ts Marjoram
* 1/2 ts Finely ground coriander
* ...[text shortened]... d remove from muslin casing. Eat within 10 days.
~From Geminis MASSIVE MealMaster collection.

Originally posted by Kewpie
Ingredients

* 1 lb Fresh pork liver, cubed
* 3/4 lb Lean pork butt, cubed
* 1/4 lb Pork fat, cubed
* 1 1/2 c Finely diced white onion
* 3 tb Powdered milk
* 1 ts Finely ground white pepper
* 1 1/2 ts Salt, or to taste
* 2 ts Paprika
* 1 ts Sugar
* 1/2 ts Marjoram
* 1/2 ts Finely ground coriander
* ...[text shortened]... d remove from muslin casing. Eat within 10 days.
~From Geminis MASSIVE MealMaster collection.

You do know, filthy gentiles, that this is not kosher, right?

Originally posted by Seitse
You do know, filthy gentiles, that this is not kosher, right?

Originally posted by HandyAndy
Oink!

Originally posted by Grampy Bobby
True that pigs, like cats, gain weight when they sleep?

I can't stand the stuff. Balogna pudding.