I grew up on liverwurst sandwiches. I love a slice of rye or sourdough, spread with some liverwurst, some tomato, and a slice of pickle. It’s my favourite sandwich, for all that I was mocked at school for eating them let alone liking them.
I am kinda picky about the kind I like though. I hate it when it’s coarse, or in any way gritty. I don’t even add THAT much to my sandwich, preferring a thin layer. When it comes to other forms of liver, I’m not a fan. The smell, taste, and texture are not really things that appeal to me.
When the opportunity came up to get my hands on a whole pig, one of the first things I thought of was getting a chance to try my hand at making my own. NOT for the faint of heart, let me tell you.
To start with, there are MANY different schools of though around ingredients, fillers, and so on. Different techniques, spice mixes, and so on. It can get overwhelming trying to figure out what and how to try. So those of you who know me won’t be surprised to hear that my decision was to sort of try it all at once. xD Luckily this porker had a BIG LIVER (easily 2 KG).
What do I need to get at the Store?
The base recipe that I finally settled on includes the following.
- 500 g Liver
- 500 g Pork Fat
- ½ Onion pureed
- 1-2 large cloves of Garlic, crushed
- ¼ tsp Cure 1
- 35g salt
- 1 tsp pepper
- 2 slices sourdough
- 2 slices buttermilk potato
- 3-4 roasted chestnuts
- 1 cup of water
Your choice of assorted spices
I then added different ingredient variations to see what worked and what didn’t.
I find the flavor to be pretty versatile, so that a lot of different interesting additions work surprisingly well. Just think of what you like on your sandwich and what you like with pork and have at it!