Balkenbrij (Liverwurst)

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READY IN: 1hr
SERVES: 12
UNITS: US

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
  • salt & pepper
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DIRECTIONS

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