and for the folks who like Pickled eggs here some pickled Liverwurst..

GARNAAL · 10-10-2011, 02:57 PM

Pickled Liverwurst the Dutch way...

I use 4 of the 1 lbs. Kroger Braunsweigers (~ 3 inch in diameter) like these
and slice them in 6 equal slices.

and a large glass container like this (from the Container store...)

In a stainless steel pot warm up, but do not boil, the pickle mix:

6 cups of apple cider vinegar and ~ 2 cups water
2 Large onions cut in strips
2 to 3 Tblsp black peppercorns
2 to 3 Tblsp mustard seeds
a few little (1 1/2 inch) red chili peppers
~ 12 bay leaves
6 cloves of garlic
salt to taste
1/2 lbs sugar

and stir well until the sugar is completely disolved.
Let this pickle cool down a bit.

Slice the liverwurst in ~ 3/4 to 1 inch thick slices.

Fill the bottom layer of the glass jar with some slices of liverwurst and pour some of the picklemix with some spoons of the spices on it.
Then fill the rest of the jar with liverwurst and pour the rest of the vinegar and spices on it.

Close the jar and let the liverwurst get up to taste for at least ~ 2 weeks in the refrigerator.
The longer they are in there - the better they get.

Now you are ready to enjoy an old fashioned Dutch barsnack with a nice cool Draft beer !

Woodmonkey · 10-10-2011, 03:09 PM

Looks great, bet it would enhance bologna also.

GARNAAL · 10-10-2011, 04:30 PM

Quote:

Originally Posted by Woodmonkey

Looks great, bet it would enhance bologna also.

never tried bologna - I did try smoked beef sausage once - but was not crazy about it -

love that liverwurst though!

expatpig · 10-10-2011, 05:58 PM

I do a similar recipe with wieners

10-10-2011, 02:57 PM	#1
GARNAAL is one Smokin' Farker Join Date: 09-15-11 Location: Houston, TX	and for the folks who like Pickled eggs here some pickled Liverwurst.. Pickled Liverwurst the Dutch way... I use 4 of the 1 lbs. Kroger Braunsweigers (~ 3 inch in diameter) like these and slice them in 6 equal slices. and a large glass container like this (from the Container store...) In a stainless steel pot warm up, but do not boil, the pickle mix: 6 cups of apple cider vinegar and ~ 2 cups water 2 Large onions cut in strips 2 to 3 Tblsp black peppercorns 2 to 3 Tblsp mustard seeds a few little (1 1/2 inch) red chili peppers ~ 12 bay leaves 6 cloves of garlic salt to taste 1/2 lbs sugar and stir well until the sugar is completely disolved. Let this pickle cool down a bit. Slice the liverwurst in ~ 3/4 to 1 inch thick slices. Fill the bottom layer of the glass jar with some slices of liverwurst and pour some of the picklemix with some spoons of the spices on it. Then fill the rest of the jar with liverwurst and pour the rest of the vinegar and spices on it. Close the jar and let the liverwurst get up to taste for at least ~ 2 weeks in the refrigerator. The longer they are in there - the better they get. Now you are ready to enjoy an old fashioned Dutch barsnack with a nice cool Draft beer !

10-10-2011, 05:58 PM	#4
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	I do a similar recipe with wieners __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

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10-10-2011, 03:09 PM	#2
Woodmonkey Full Fledged Farker Join Date: 01-09-10 Location: Melbourne, Florida	Looks great, bet it would enhance bologna also.