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Diamond Enthusiast

Posted
I love Liverwurst, especially Oscar Mayor's - But have you seen the price?!!!

So How is Liverwurst made? Would it be possible for me to make it at home, cheaper than buying it off the shelf?

Or am I forever doomed to enjoy that savory delight only once a month or less?

David
 
Posts: 4146 | Location: Neither here nor there | Registered: 06-03-02Reply With QuoteReport This Post
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Hey David, I like it as well, but have never tried to make it at home. here's a site that you may want to look at.

I LOVE Pâté as well. It's kind of similar. But Pâté is made from chicken or goose liver. VERY yummy! Wink
 
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Glad to see there are other "liver lovers" here LOL. I love it too. Is liverwurst the same as (please excuse the spelling but I'm gonna take a shot at this) Braunschweiger? If so then why the 2 different names?
 
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Yuck! Frown

I'm a grown up and you can't make me eat it! Razz
 
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Yum....
Love liverwurst...but hate liver...go figure! Big Grin
 
Posts: 9193 | Location: Atlanta, GA, USA | Registered: 06-03-02Reply With QuoteReport This Post
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Not to worry clare! You don't HAVE to eat it, since you're a grown up!

Funny thing is - that some foods have gross names and this makes you leary of them - right off the bat!! Who, here, likes "headcheese"? I LOVE it, but I can understand if people are put off because of the name!!! Roll Eyes
 
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You like liverwrust ?, then you would like a meatloaf that has about 6-8 chicken livers diced(uncooked) mixed into the loaf mixture...Adds a fantastic subtle flavor ..
 
Posts: 44 | Location: Hot, humid, sticky, uncomfortable,Florida | Registered: 06-17-04Reply With QuoteReport This Post
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quote:
Originally posted by Lexy:
Glad to see there are other "liver lovers" here LOL. I love it too. Is liverwurst the same as (please excuse the spelling but I'm gonna take a shot at this) Braunschweiger? If so then why the 2 different names?


LIHV-uhr-wurst; LIHV-uhr-vursht A broad term for "liver sausage" referring to well-seasoned, ready-to-eat sausage made from at least 30 percent pork liver mixed with pork or other meat. The texture of liverwurst can range from firm enough to slice to creamy-smooth and spreadable. It can be smoked or plain and comes in large links, loaves and slices. It's generally used for snacks and sandwiches and is especially suited to rye bread and crackers.Braunschweiger (named for the town of Braunschweig) is the most famous of the liverwursts
 
Posts: 7360 | Location: Baltimore, MD, U.S.A | Registered: 06-03-02Reply With QuoteReport This Post
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Hm. I didn't get a single notification that this thread had posts. Odd. I did check the Notifications send email option.

Anyway, now I understand why it tastes so good (due to the ingredients) and I can understand why it is relatively pricey.

I suppose I will stick with Oscar's might be a bit easer and cost efficient.

Cheers

David
 
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quote:
Originally posted by Fritzzs:
You like liverwrust ?, then you would like a meatloaf that has about 6-8 chicken livers diced(uncooked) mixed into the loaf mixture...Adds a fantastic subtle flavor ..


I'll have to try that. Sounds tasty - but then if it moved, mooed, clucked or pretty much had to be chased down before eating I would find it tasty.

Wink
 
Posts: 4146 | Location: Neither here nor there | Registered: 06-03-02Reply With QuoteReport This Post
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quote:
Originally posted by DvdGStwrt:


I'll have to try that. Sounds tasty - but then if it moved, mooed, clucked or pretty much had to be chased down before eating I would find it tasty.


Hummmm....
Wink
 
Posts: 44 | Location: Hot, humid, sticky, uncomfortable,Florida | Registered: 06-17-04Reply With QuoteReport This Post
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