I'VE been eating liverwurst on rye bread since World War 2 and It's been my most favorite sandwich........Just add MUSTARD and any kind of pickle on the side like a half-sour or even sweet mixed pickles....Yuuum!.....
Will have to try it with mustard, I’m a mustard freak and have never thought of it with liverwurst. I have a collection of French, German, Uk and US mustards. I do use pickles with mine, usually dill and/or sweet gherkins or cornichone pickles. Cheers.
Luckily there is an Asian market near me that sells pork liver - main stream grocers don't carry it here. May try a half recipe first, just to check the seasoning (to my taste), but will definitely can some up. Such a treat to have on the shelf. Thank you.
Great video, love the sous vide technique. Wondering if you could do a braunschweiger recipe. Love it with rye bread and some gherkins on the side with a Hacker pschorr bier. Mahlzeit.
This is great for those of us who don't want to hassle with making the emulsified version.
I'VE been eating liverwurst on rye bread since World War 2 and It's been my most favorite sandwich........Just add MUSTARD and any kind of pickle on the side like a half-sour or even sweet mixed pickles....Yuuum!.....
Will have to try it with mustard, I’m a mustard freak and have never thought of it with liverwurst. I have a collection of French, German, Uk and US mustards. I do use pickles with mine, usually dill and/or sweet gherkins or cornichone pickles. Cheers.
Luckily there is an Asian market near me that sells pork liver - main stream grocers don't carry it here. May try a half recipe first, just to check the seasoning (to my taste), but will definitely can some up. Such a treat to have on the shelf. Thank you.
Great video, love the sous vide technique. Wondering if you could do a braunschweiger recipe. Love it with rye bread and some gherkins on the side with a Hacker pschorr bier. Mahlzeit.