Rag1
Executive Chef
Found what looked like a good recipe for liverwurst. I used the liver and heart I had from my butchered pig. I had my wife looking all over for the meat in 3 different freezers. No show. Then I checked the truck. It was still in the front passenger's floor (6 days). What the hell. So, I grind it up with onions, eggs and seasonings and ready to stuff casings.
I did a test cook with a golf ball size sample and it didn't taste right. Too strong a liver flavor and a little bitter. I jacked it around with more seasonings, sugar, butter, etc. No good. So I dumped it.
Thought you were going to get cool pics, eh.
Win some, lose some.
I did a test cook with a golf ball size sample and it didn't taste right. Too strong a liver flavor and a little bitter. I jacked it around with more seasonings, sugar, butter, etc. No good. So I dumped it.
Thought you were going to get cool pics, eh.
Win some, lose some.