Balkenbrij Liverwurst Recipes

Steps:

• Trim and cook liver in separate kettle, keep broth.
• Remove veins.
• Trim fat and veins from heart, cook, keep broth.
• Trim fat from roast and cook, keep broth.
• When all meats are cooked, put through food grinder using coarse cutter.
• Put all ground meat and broth in 8 quart kettle. Add salt and pepper.
• Bring to boiling, adding buckwheat flour a little at a time to mix well.
• Mixture will become very thick.
• Spoon and press into 4 to 5 loaf pans.
• Refrigerate or freeze. To serve, slice and brown on both sides, with a slice of cheese if desired, or with syrup.

Steps:

• Cover meat and liver with water and cook until tender, about an hour.
• Season to taste.
• When broth has reduced by half, chop meat finely and return to liquid.
• Stir in enough buckwheat flour to make a stiff batter; cook until thickened.
• Lightly grease a loaf pan; fill with batter.
• Refrigerate.
• To use, slice and fry in butter or bacon grease until golden brown.