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January 28, 2012

I haven't made this, but after reading some of the problems some reviewers had, I thought I would offer some recommendations. I find that the instructions as written are very vague. Liverwurst is a German delicacy and it's one of my husband's favorite things to eat (horseradish sauce would go well with this, or sweet or spicy mustard). For a finer consistancy, I recommend pureeing the meat mixture so it's not 'meatloaf-y' and crumbly; and to avoid the wurst from bursting in water, SIMMER it on the lowest setting rather than boiling it. Boiling is too harsh for the wurst causing it to burst in the water. 48 sausage casings seem like a lot, unless you're feeding a crowd, so I would freeze the wurst in smaller portions, and take them out as needed. Hopefully, this helps some of the problems encountered with this recipe. I'm looking forward to trying it in the near future.

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