Total Time
1hr
Prep 0 mins
Cook 1 hr

I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy! Balkenbrij (Liverwurst)

Ingredients Nutrition

  • 2 lbs beef liver or 2 lbs pork liver
  • 2 lbs beef heart or 2 lbs pork heart
  • 2 lbs pork roast
  • 10 -12 cups broth (reserved from cooking (add water to make enough)
  • 6 -7 cups buckwheat flour
  • salt & pepper

Directions

  1. Trim and cook liver in separate kettle, keep broth.
  2. Remove veins.
  3. Trim fat and veins from heart, cook, keep broth.
  4. Trim fat from roast and cook, keep broth.
  5. When all meats are cooked, put through food grinder using coarse cutter.
  6. Put all ground meat and broth in 8 quart kettle. Add salt and pepper.
  7. Bring to boiling, adding buckwheat flour a little at a time to mix well.
  8. Mixture will become very thick.
  9. Spoon and press into 4 to 5 loaf pans.
  10. Refrigerate or freeze. To serve, slice and brown on both sides, with a slice of cheese if desired, or with syrup.

Reviews

(2)
Most Helpful

Jenny above mentions that 2 liters is 16 cups?? Well I am here to tell you its 8 cups. All for now.

Marty M May 30, 2008

I didn't try the recipe...there seemed to be something missing from the recipe my mother gave me. This recipe is from Epe in Gelderland in Holland. To 2 litres of boiling beef stock (16 cups)add 500g (1lb) of minced lamb fry (liver) and 500g (1lb) minced beef. When boiling, add salt 'til it's too salty (approx 15 teaspoons). In addition, add AllSpice (Pimento) 'til it's too spicy (approx 5 teaspoons). Boil rapidly until meats are cooked. Take the pot off heat, then add (quickly) approx. 2lb (1kilo) white flour stirring continuously until it's a 'lump' which you can't stir anymore (you may need help with this as the arms go into heavy duty mode). Try to ensure that the flour is evently stirred with no lumps. Spoon into (floured)containers and leave to chill. Turn out from container once chilled and cut into 1cm slices, then fry in extremely hot pan with preferred oil, butter or fat until dark brown and crispy. (Good idea to fry outside as can leave 'blue' smoke throughout house) A great winter meal or snack...always wanting one more slice!

Jenny Thetford June 05, 2001

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