Liverwurst, or liver sausage is a Midwestern staple. When I was a kid we would go one town over to Cedarburg (not that i lived in a town per se, Mequon in those days had 62 square miles, 15,000 people and 4 stop lights) to buy meat. Paules’ Market (long gone sadly) was the place to get local meat. I can still recall the liverwurst, made from pork liver wrapped in a opaque casing that had to be peeled away. A quick lunch on the farm could be made from a few slices, sharp mustard and two slices of wheat bread.
The flavor of liverwurst is very distinctive, as opposed to liver pate or chopped chicken livers. It was this distinctive flavor that lead me to think that I could recreate it with beef or calves’ liver (which would make it kosher, if you use kosher meat). So a little internet research combined with consultation with Charcuterie: The Craft of Salting, Smoking, and Curing and I was ready to give it a try.
Some notes on materials and process. This takes a while to make. Leave yourself plenty of time and keep everything well chilled. If you break the emulsion (meaning the fat and meat separate) what you end up with is very tasty dog food. Also there are several options for casings. I used muslin cloth. You could also use a beef middle or hog bung.
Recipe after the break