Liverwurst
Rob and I made liverwurst over the weekend. We got the recipe from Home Sausage Making. This was the first time I've ever done something in a muslin casing. I had to get out my old sewing supplies to stitch the cheesecloth, which was actually kind of fun and felt very old world. We really like the way this recipe is spiced and would definitely make it again (maybe a half recipe). We used a fresh, unsmoked ham steak instead of pork butt, as we are out of pork butt at the moment, and increased the amount of pork fat. We also had a little trouble maintaining the water temp at a constant 175F for 3 hours, but we watched it and adjusted as needed and it came out just fine.
We first tried it as a late night snack on toasted wheat bread with Grey Poupon and it was fantastic. We've also been eating it on Acme Rye bread with coarse, tangy french mustard and a little lettuce. Mmm.
