LIVERWURST // Matt the Butcher

Here's one way of making liverwurst that you can re-create at home. It's a great addition to a charcuterie board or can be enjoyed by itself on a sandwich or with some good crackers.

If you don't have an immersion circulator or sous vide capabilities, you can turn the oven on at 175°F and place the liverwurst chub in a water bath until the internal temperature reaches 145°F, probably around 2 hours if water bath is preheated.
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RECIPE FOR LIVERWURST: https://www.mattthebutcherdmv.com/pos...
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Full procedure in Video..

TIME STAMPS:
Liverwurst Ingredients 0:00
Mixing Ingredients 1:18
Filling Stuffer 2:40
Stuffing the Liverwurst 3:01
Properly Tying the Chub 3:50
Cooking Technique 4:34
Cutting the Final Product 5:02



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