Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: The Weazle on September 09, 2012, 03:52:07 PM
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Does anyone here make liverwurst with the hearts and livers from your harvests? I have been looking at some killer recipe's using the hearts and livers of venison and elk, with cooked onion and some green olives with pimento in them.
I usually give my hearts and livers away, as I dont like them, but I do like liverwurst, so (assuming I tag out) am gonna give it a try!
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I have made it several times and like it a lot You will need to poach the sausage first then smoke do 1 pound sausages I use the 2 inch summer sausage casings and place into water that is around 190 degrees and when sausages reach 152 pull let cool with cold water shower then into the smoker till they have a good smoke on them a couple hours no more then 4 hours at most turns out great
