Recipe courtesy of Brux House, Hamilton. Visit them at www.bruxhouse.com or call 905.527.2789
Before you begin, ensure all work spaces, tools, and equipment are free of debris and thoroughly sanitized.
Place grinding attachment in the freezer to chill thoroughly. Cube the pork shoulder, liver, and back fat and freeze.
Remove grinder from freezer, along with meat, and grind once through a coarse plate and once through a fine plate.
Working quickly, add the meat mixture plus remaining ingredients, in batches, to food processor. Pulse to desired consistency. Poach a small amount and taste, adjusting seasonings as necessary.
If desired, de-gas in a vacuum sealing chamber, to remove as much air as possible.
Stuff the mixture into synthetic sausage casings and knot the open end tightly, removing as much air as possible.
Set up sous vide immersion circulator with room temperature water, and set to 170 degrees F. Add the Liverwrust and allow temperature to slowly rise. When 170 F is reached, set a timer for 40 minutes. When timer sounds, check that the temperature of the meat reads 170 F with an instant read thermometer. Then remove to an ice bath.
Once cooled, allow to set in refrigerator overnight and slice to serve.
Liverwurst has a similar texture to pâté and is just as tasty. This recipe is outstanding, and great if you are up for a challenge and have some time on your hands (and own a sous-vide immersion circulator). If you want to sample it before making the trip to your local kitchen store, visit Brux House on Locke Street and try it on their menu today!
Ingredients
Directions
Before you begin, ensure all work spaces, tools, and equipment are free of debris and thoroughly sanitized.
Place grinding attachment in the freezer to chill thoroughly. Cube the pork shoulder, liver, and back fat and freeze.
Remove grinder from freezer, along with meat, and grind once through a coarse plate and once through a fine plate.
Working quickly, add the meat mixture plus remaining ingredients, in batches, to food processor. Pulse to desired consistency. Poach a small amount and taste, adjusting seasonings as necessary.
If desired, de-gas in a vacuum sealing chamber, to remove as much air as possible.
Stuff the mixture into synthetic sausage casings and knot the open end tightly, removing as much air as possible.
Set up sous vide immersion circulator with room temperature water, and set to 170 degrees F. Add the Liverwrust and allow temperature to slowly rise. When 170 F is reached, set a timer for 40 minutes. When timer sounds, check that the temperature of the meat reads 170 F with an instant read thermometer. Then remove to an ice bath.
Once cooled, allow to set in refrigerator overnight and slice to serve.
