Liverwurst with cream - simple, quick & delicious

In this video, I’ll show you how to make liverwurst with cream. You can find the ingredients in the video description or blog article.
🥩 My free sausage making guide: wurstcircle.co...
🍽️ Ingredients:
Ingredients per 1 kg
35 % pork meat (350 g)
30 % pork cheek or dewlap (300 g)
25% pork liver (250 g)
5% onions (50 g)
5% cream (50 g)
Spices per kg
15.5 g salt
2.5 Cure #1
2 g black pepper
0.5 g ginger
0.5 g mace
0.5 g allspice
0.25 g cardamom
📓 Full recipe: wurstcircle.co...
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📩 Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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🎵 Music:
Good Morning by Amine Maxwell
/ aminemaxwell
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[@thecarnivorecurmudgeon]

Your videos never disappoint! I've had something similar to this and loved it. I'll keep this one to make soon!

[@woolamaloo]

This is one of my favorite channels. I've made several recipes and were all great. Going yuu make this next.

[@dgax65]

I've never had liverwurst with cream before. I think I'd like to try that.

[@olomad6722]

What is the name of that food processor?

[@willedwards7679]

If you put cream in it does that decrease the time it can be stored for? Would it only last a week or so?

[@alteredLori]

Oh my! I have never done this! maybe! excellent Can you just taste this with some homemade cheese? omw!!!

[@aprilrains9921]

From So. California. Our local German meat market closed. Very Unhappy. Only source is out of state. Thanks for sharing the spices in the sausage. Just wondering what is Cure #1 and Cure #2? Is this something you make, or is it a product that is sold to professionals?

[@jamesstein5087]

Cure #1, aka pink curing salt is sodium nitrate. It is what you want for a cooked sausage, #2 is for fermented products such as salami.. Available on Amazon. The hard part is finding pork liver, my Asian market has it occasionally. I’ve also used calf liver with success, more readily available.