Anyone experimented with this? I found a couple threads asking for recipes, but that's about it. I made my first batch yesterday. This is what I did:
1 lb pork liver
1.5 lb mixed pork shoulder and fat
4 tbls butter
1 small onion
2 cloves garlic
1.5 tsp rubbed sage
1.5 tsp ground marjoram
most of a nutmeg clove
a good dash of allspice
3 tbsp rice wine (recipes called for brandy or whiskey, but this was all I had)
salt and pepper to taste
I ground the liver (half frozen) and the pork shoulder and fat through my antique counter-top grinder. Unfortunately, the only plate it came with has wide holes, so I was unable to get a really fine grind. I sauteed the onion and garlic in the butter, let them cool, threw all the ingredients into a bowl, then mashed everything together with my hands. The grinder wasn't cutting it in terms of getting the smooth consistency I wanted, so I had to move to the blender. I blended as best I could (the mixture was thick!) and tested a bit by poaching it wrapped in plastic wrap. The taste was right on, but the consistency was similar to that of a meatloaf. I added enough water to make it blend a little easier and tested again, and the consistency was smoother, but still a little chunky and chewy. I added even more water, blended it even smoother (at this point I had to rest my blender every 2 minutes because the motor was overheating), and poured half of it into a loaf pan. I cooked it pate-style, with the loaf pan in a larger pan half full of water, at about 300F, until it was cooked through. The taste is absolutely perfect, but there are still some chewy bits and the liverwurst isn't quite as spreadable as I would like. I don't have any casings, and I don't think I could do the wrap-it-in-parchment-and-foil thing for poaching, because it's too liquid and would make a huge mess. I still have the second half of my mixture and may try to find a way to make it a bit smoother.
Anyone have any suggestions? Recipes? Experiences? Who else has tried to make liverwurst at home?