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ATC111
Posts: 93 Forumite
I want to consume more organ meats and my local butcher will make up a liverwurst type of sausage with beef liver, heart and kidneys, if I can provide a recipe.
Can anyone suggest such a recipe?
TIA
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I've never heard of a liverwurst recipe with heart or kidney in it. Then again my first thought was to eat them all as is. So thinly sliced liver fried with onions, stuffed heart, and a casserole with the kidney resulting in S&K pie or pudding.
If it's not just beef organs you're after and you're happy to have lamb - my favourite prep is to bbq heart and kidneys on skewers. Halve either, tidy up any veins, rinse then rub with some olive oil and sprinkle with herbs. Skewer and stick on the bbq. Serve with rice or with pitas and salad.
And yes I know it's January but there's no reason that should stop a bbq - we have a propane Weber so even if it's raining or snowing it's still easily do able. OK maybe not in torrential showers but any other weather is fine.I’m a Forum Ambassador and I support the Forum Team on Debt Free Wannabe and Old Style Money Saving boards. If you need any help on these boards, do let me know. Please note that Ambassadors are not moderators. Any posts you spot in breach of the Forum Rules should be reported via the report button, or by emailing forumteam@moneysavingexpert.com. All views are my own and not the official line of MoneySavingExpert.
"Never retract, never explain, never apologise; get things done and let them howl.” Nellie McClung
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I;m not sure that you could get a liverwurst texture including other organs.
Tasty recipes using organ meat would be faggots and haggis1 -
Why would your butcher need you to provide a recipe? My first job was working in a butchers making the sausage and all it needs is the correct ratio of meat to rusk and seasoning and the lot putting through a mincer.0
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It does stop a customer from having cause to blame the butcher if the end product isn't right. I got ours to make me some peameal bacon and gave him a recipe and the maple syrup to go in it. Even then he didn't follow the recipe exactly so the bacon wasn't quite right but it was a good approximation so I was pleased. Don't think he'll be wanting to do it again though as he found it a faff.swingaloo said:Why would your butcher need you to provide a recipe? My first job was working in a butchers making the sausage and all it needs is the correct ratio of meat to rusk and seasoning and the lot putting through a mincer.I’m a Forum Ambassador and I support the Forum Team on Debt Free Wannabe and Old Style Money Saving boards. If you need any help on these boards, do let me know. Please note that Ambassadors are not moderators. Any posts you spot in breach of the Forum Rules should be reported via the report button, or by emailing forumteam@moneysavingexpert.com. All views are my own and not the official line of MoneySavingExpert.
"Never retract, never explain, never apologise; get things done and let them howl.” Nellie McClung
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