Venison Liverwurst: Start to Finish

Dude... Just love the "special sound effects" in all of your vids.!.!.! Hehehe... Great sense of humor, good sir.!.!.!

Hmmm... Now I am curious... I have mentioned before, in other videos of yours, about my "lack of enthusiasm" when it comes to onions, but mostly in their raw state. As an ingredient in cooking, I know that it is now, and has been for centuries, a staple of cooks the world over. And, knowing that, I usually don't balk when it comes to cooking, and having onions in there. Their flavor is undoubtedly a necessary one in the recipes that include them..... /sigh I really don't HATE them, it's just that I'd much rather not have any of these DELISH recipes overpowered by them, not that I believe that you are doing anything of the sort. You DEF seem to keep things in Balance, and thus make excellent use of onions, and all of the other ingredients in your recipes. Having seen you at your Craft, and the phenomenal job that you do with all of your Delish Dishes, I DEF defer to your expertise.!.!.!.!

Near the end, I noticed that you didn't fry up a bit of the mixture, as you have done in some of your previous vids, to check for flavor, spice balance, etc. Curious to know if that is just something that you would do for your "regular" sausage making, and not Liverwurst?

Looks great, nice you adapted your recipe after reading up for the first time, always make it to how you like things.

Using metric is the way to go for cooking as more accurate and if you are using percentages it makes it so much easier. Cups and spoons not very accurate and actually measure volumes not weights, so the density matters. Being from England I can tell you the metric system is THE ONLY useful thing the French have ever done .. ha ha. Only kidding, their food and wine lovely of course.

Thanks for the video and looking forward to more deer recipes in the near future.

Deer season starts this Saturday and I think I just found out what I'm doing with the liver (assuming I'm blessed to harvest one).

Hello once again, good sir. I was trying to remember the name of the deli “meat” that I used to eat as a kid in the 70’s, and I finally remembered the name. It’s called braunschweiger, and I used to eat it as often as my mom would buy it for us. Lots of yellow mustard, no onions(!) hehehe, and sometimes cheese. Was a great sandwich, but I was the only one of 8 siblings to enjoy it. Aaaah, memories…. 😏

Lo e your recipe but I think gloves are missing on it..

Great video. Well done

More "interesting thoughts and methodology" again, thank you for making the video.

Next time put the ring on the jar without a lid when you fill it. Then when you take your ring off, the threads are clean and you can use a new ring when you put the top on, and just wash the one you used to protect the threads while filling. I don't eat pork, so I'm going to have to adapt your recipe, but aside from that I really appreciate this. we're going to have to try it this next season.

Agree on using metric for this.

Stick temp probe in end near center and shove to approximate center.

Man, I ate a whole thing of liver today cooked up and purple onion, some salt and about a stick of butter.

Sorry, I couldn't get past the onions. I threw up in my mouth. How do people eat those things??? (Rhetorical question. No response necessary)
Anyway, I do love your sausage making videos. Keep 'em coming.

Liverwurst with Onions and spicy brown mustard is a god tier snack... My ex-wife grew up in Germany with it being a common school snack that she hated so anytime I busted it out she refused to go near me lmao

From what I've read poaching the liver causes it to loses some of its ability to become fully emulsified.
Soaking in water will draw out residual blood & bile. Soaking in milk will lessen the livery flavor (but WHY would you? You're making LIVERwurst in the first place!)
I'm thinking juniper berry would go good in this.
A little LIQUID SMOKE too.

Can you freeze the liver wurst?

You're starting to get popular on facebook sausage groups. well deserved, your sausage videos are the best.

I like you're style. No extra fat for me.