Liverwurst, German Leberrotwurst from 1001 Greatest Sausage Recipes.

[@novaflux00]

Great video.

[@irisavontoc1068]

I've said it before, but I do really appreciate your ability to talk to the camera like you would a person, feels like we're hanging out for a really informative day in the meat shop! While I don't think I'll make this one, I do have plans to make some Boudoin and the tips on prepping liver are gonna really come in handy. Thank you so much!

[@duncanhenry]

Thank you so much Iris, I am happy to hear that is how the videos come across. I have never made Boudin, though I have had it before and it is quite delicious.

[@tpcdelisle]

Love liver sausages and so glad that you made this. Thanks for explaining the mellowing Technique Duncan. 👍

[@ODubya78]

Thank you for the videos. I love watching them.

[@drevildog1]

What makes your show unique is the variety of sausages you bring to the table, and it well explained. . Keep up the good work

[@iamjeeves]

Love these sausage recipes! Need to get my grinder warmed up and the slicer sharpened for this one!

[@chrisb2094]

Keep them comming. Favorite videos to watch daily all this month!!!

[@jennygirl4925]

Another great sausage video. Looking forward to what your making next.

[@Clefme]

Always interesting. Makes me want to try all these off-the-beaten-path sausages.

[@arghalardgoa]

Great looking Wurst

[@gordonsanders1486]

That's an interesting texture. Another one for the list. Great video as usual!!

[@timothypage-il2ut]

Duncan what a great season so far. Keep up the great videos. And hello from down south. Wisconsin US

[@AndreQuirion]

Another great looking sausage

[@geraldkubricht3388]

Love to have the book. Tried making basic garlic sausage of your recipe and using your tips made a freezer full of sausage.

[@TheEyesofSyn]

Oh this looks so good! I adore Liverwurst so very much, I grew up eating Liverwurst with my grandfather, he always claimed it was better in the colder months. I always considered trying to make it myself. I also really like boudin noir a whole heap, which I tried when I lived in Louisiana for a little less than two years. This looks like it would be lovely with a really nice, saltier, spicier course mustard. Thank you for sharing this with us!

[@Robee131]

What a great show Duncan..👍

[@bobb.4169]

Another great video. I love your channel Duncan you present it like you're talkin to a friend. Looking forward to the next one.

[@RalphRestadius]

Thank you for sharing your knowledge and sharing it with us. I like your honest opinion of the final product. Keep up the hard work

[@timothywilson8203]

Love liverwurst! Book looks great.

[@blakebenner1723]

Appreciate your feedback about grinding the liver. This is how I have done it as well.

[@papazfam]

Thanks for the liver tip, may have to try it. Awesome video again

[@siegfriedgrueger4761]

That is one very interesting looking sausage well done

[@robmerrell1745]

Thanks for making these and giving so much advise. I really like the way you don't mind critiquing the end products.

[@joenettum785]

I really like these videos. I would love to get one of those books.

[@rjmiv857]

Not too sure I would try this one, but your videos are very educational, as well as entertaining. Thank you again.

[@whonnockboy]

Love the series.

[@littleprepper887]

Thank you for all your knowledge.

[@johnkerechek6583]

Interesting sausage - thank you for sharing and explaining

[@keithhalsey5548]

Thanks for another way to make liverwurst. I’ll be trying this soon.

[@kenodell3141]

the book is awsum ,and it's easer to understand when you explain it properly, thanks.

[@eddiehall5644]

I look forward to your videos you do a great job explaining it to us that watch

[@lonniezubko-hg8hs]

Thanks for the great and informative video

[@melissalan8105]

Thanks for an other great video!! I really like this making month

[@denisehenry4894]

Keep up the great work!!

[@jamessmith6371]

Looks just as good as all the rest

[@alexanderbigwood2686]

Thank you for all the help making sausage the right way

[@nicklarson6745]

Looks like an interesting sausage with a little different texture.

[@jcindestin8611]

I absolutely love the way you explain everything. Thank you for the videos

[@georgeengesser3019]

Enjoy the videos the new recipes are very interesting I have made a few of them and also enjoyed them

[@MrKev526]

Another brilliant vidoes Duncan. Thank you as this one reminded of my grandfather who made this when I was a child. I loved it but he used to soak his liver in milk. Can't wait for the next😀

[@rjross100]

I’m enjoying your Marianski March. It’s nice to see such a variety of sausage you rarely if ever hear of. Thx Duncan.

[@renepaquin9326]

Love your videos. Very informative. I am planning on a trip to Edmonton sometime this summer. I will have to make a side trip to your shop.

[@maddog45auto66]

That would be great to have be a great collector item. I make a lot of sausage but not different kinds and looking forward to learning Different types of sausage thanks for all your videos.

[@royfinch5223]

Will try this one

[@austin_brown]

Very interesting recipe!

[@jffsilva0]

I’m really looking forward to making this one. I like how you went ahead without the blood, because pork blood is not always handy. Thank you for all your great videos!

[@Rmillerb1]

Looks pretty good! I may give this a shot. Thanks Duncan, cant wait to see what is next.

[@earlkaye3320]

Thanks for making a huge effort for us. It's so nice watching someone from our home in Canada.

[@danielfaulkner7865]

You make it easy to repeat at home. I make a lot of your recipes, your bacon is one of the best I have done.

[@felixhoy7659]

Looking great !!!

[@adambontaine621]

Another great video! Best sausage making videos on KZbin

[@leahtiferetrabinovitz6518]

wow, that looks amazing!!!

[@jmcguireutube]

I love liver sausage and will have to try this one.

[@murraydelawski7496]

Wow I will try it .

[@jasonpeterromero3570]

This one looks tasty, I will make sure to try and replicate this at home.

[@kevinkatzke5350]

Love your program, I have learnt so much from your amazing way of explaining all the processes. Thanks to programs like yours us in South Africa can keep updated with the leaders I.e USA

[@vikingdrool2252]

That looks yum!

[@lucdio1]

I've become addicted to your videos on sausage making! It's amazing to see how passionate you are about your work, and I find it inspiring. Thank you for sharing your passion with us and teaching us everything you know about sausage making!

[@vaazig]

That's a good looking sausage once it's sliced!

[@6010babyhuey]

this is a great variation from what my grandma used to make

[@brewitup]

This is why I absolutely love watching your videos. Great video although this one is over my skill set on making this one. I love how you show basic skills to advanced skills on making sausages. Keep up the great work 👍🏼👍🏼

[@petermittelsteadt6608]

That sounds prity good, cant say the family will be excited for this one. That's ok, more for me.

[@bcasey101]

Love my Liverwurst, can't wait to try this one. Book is on the way!!

[@duncanhenry]

Hope you enjoy it!

[@nthomp77]

these videos are the best.

[@krisbabic89]

Another good one!

[@berg8970]

I'm from Germany and have tried numerous kinds of liverwurst all have been of the spreadable variety. BTW, if you want to sound more German the W is pronounced as a V. My favorite way of eating it would be on farmers' bread with mustard and onion slices or pickled red bell peppers on top, Yummy!

[@kbendle1556]

didnt expect it to look so good

[@timothydonohoo-ii6vk]

Made your Cherry sausage last week but i smoked them instead of fresh, turned out great. Thanks for the videos.

[@lonniezubko-hg8hs]

Thanks for the great information

[@duncanhenry]

Any time!

[@clayjr67]

Love your stuff would love the book lol have a great day and keep up the videos

[@MrKoolbrez69]

Liver sausages are some of my favorites.

[@garyzag1912]

Good looking sausage with the different size meats. My wife will not eat sausage with blood in it. I have found that making a blood sausage without the blood is still good tasting sausage. If the blood grosses you out, try it without it. Thanks for posting the video.

[@603pr]

I like liver pate, but I love liver pate with a little horseradish! Great video and keep them coming! I'm thinking of combining the two and going to be making a batch this week. I have been trying to figure out how much to add to it, while watching your garlic comparison video you suggested 7-10g per 1kg. I'd be using store processed horseradish that comes in a jar. I'm going to assume that this is going to be a close comparison to the garlic in oil you used in that recipe. What are your thoughts? I know most of the time" it is not what you put into the recipe but what you don't that makes them good" But I also like trying new things. Thanks for your time.

[@johnmiller-kr4jy]

Good morning Duncan That sausage looks really good another great video 1 more for the to do list The to do list is totally different from the honey do list lol thanks again and have a great day

[@jameslewis5493]

Awesome content!

[@msaunders300]

You are by far the best sausage making youtube channel out there

[@danredder3423]

Love your videos

[@toddgreene1704]

Another great video! Bonus was the lucky doggo showing up around 10:30.

[@fousea12]

Definitely a variety of choices you’re going over

[@carljohnmccracken2713]

that book would look great in my kitchen here in N.Ireland

[@hardyschlegel1048]

One of my favorite sausages, but you are correct I grind the liver into it to make it spreadable. Thanks for sharing!

[@duncanhenry]

Thanks for watching! And agreed would be better ground

[@FatGuyFatBike]

Love the videos!!!thanks for the opportunity to win the book! Love their books!

[@gregdazer8395]

I will make this one for sure. I love liver

[@jamesmckeon8251]

Good job Duncan I cook my liver in my head sausage then grind it up that way it is all mixed in not a big bit of of at one time 👍

[@mikeallen950]

I like the idea of grinding the liver in with the meat

[@mojomike3913]

I NEED THAT BOOK!

[@erikkekkonen2941]

Great video Duncan !! I myself am not a liver person but I was interested in the process in how to make this as I am a newbi into sausage making !!! I looked great and I agree with you that grinding it all together would be better !!! Take care !!

[@louislancaster876]

I've got 3 of of the Marianski books, Fermented, Polish and meat smoking & smoke house design. The new book would be an excellent addition to my working library. Please add my name to those in consideration for the new book. We consider sausages the original fast food. Normally we maintain a stash of some sort of grilled brats in both the freezer and fridge. If necessary, a short time in the microwave makes a meal. Not as good as fresh off the grill but good, filling and tasty. We also have several salami's ready for snacking. I think I stumbled across your website via 2 guys & a cooler. You both do an excellent job in presentation. Sausages are a large part of my bbq, grilling & smoking hobby. Like home brewing, when ever the grinder or pit comes out I'm amazed at the crowd of friends & relatives that show up for the testing.

[@carlkaufman5257]

Great looking sausage. I agree with the idea of grinding the liver in, or even smaller chunks for contrasting texture?

[@richardbarnett7058]

Love the videos

[@dusterbrown77]

I like that you picked something that isn’t common to our part of the world. Great tip for everyone with using the smaller horn with a plastic bag to clean out the last bit.

[@countrygrown2836]

Yum other than the liver chunks this is one I would like to make.

[@garystinnett8323]

Interesting sausage.

[@davidhenry5112]

Another great video Duncan, I see Rusty made a cameo appearance on the set. Love it.

[@billycoleman1128]

I'm planning to make liver sausage soon but all ground emulsified. Also I think a souve (spelling probably wrong) would be the way to go to ensure not bursting from heat if you're lucky enough to have one

[@ForgetU]

My Father ate all different sausages and he loved Liverwurst. We called it Liversworst.

[@catfishharry11]

Duncan, a very unique way to make liverwurst.

[@hetspook666]

Leaving a comment for the book 😉

[@andrewspencer9250]

nice!

[@eric99vigne]

Nice. Before you boiled ,did you make some holes to avoid it blow?