Nutrition
- Calories: 509
- Protein: 17g
- Fat: 46g
- Carbs: 3g
Ingredients
- 1 1/2 pounds beef liver (or pork liver)
- 12 oz beef back fat (or pork back fat)
- 1 tablespoon fine sea salt or smoked sea salt
Directions
Prep Time: 8 minutes
Cook Time: 2 hours plus 1-2 days to set
These portions make 8 servings and once cooked can be stored in the fridge for up to six days in an airtight container.
Cook Time: 2 hours plus 1-2 days to set
These portions make 8 servings and once cooked can be stored in the fridge for up to six days in an airtight container.
- Start by preheating the oven to 300°F.
- Prep the liver and fat by cutting it into cubes around an inch square, and then blend in a food processor and puree until the texture is smooth.
- Spoon the purée into a loaf pan and cover the top tightly with aluminium foil.
- Pour an inch of boiling water into a roasting pan and set the loaf pan inside the roasting pan.
- Bake for 2 hours, or until the liverwurst is thoroughly cooked but not browned. The internal temperature in the center of the liverwurst loave should be 160°F when cooked.
- Take the loaf pan out of the roasting pan and let the loaf cool completely. Don’t remove it from the pan.
- Place in the refrigerator for 1 to 2 days, or until loaf is set, before slicing.
- Serve chilled on top of a beef burger patty for a creamy bite.
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