In article >,
Sqwertz > wrote:

> On Sun, 23 Aug 2009 04:33:35 -0500, Omelet wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> Ho made liver spread: chicken livers, cured pork loin, beef fat (all
> >> three major food groups) pulverized in the Le Machine with shallot,
> >> butter, mace, sage, pepper, salt, EVOO, pinch of sugar.
> >
> > Approx what proportions please? I've seriously wanted to try making
> > some liverworst and I have some frozen calves liver I need to use up.
>
> 7 parts livers, 3 parts cooked lean pork, 1.5 parts fat, 1 part
> shallot, season to taste.
>
> It's "Liverwertz", BTW.
>
> -sw

<lol> Ok, I'll store the recipe accordingly...
Was just wondering how much of what flavoring per lb. of meat you use.

Please?

Even if it's guesstimates.

Sausage making is about the only time I bother to measure ingredients.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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