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Liverwurst
Reviews:
September 25, 2013

A couple things: A good liverwurst has more seasoning to it than listed. Most folks will not be able to find FRESH(which is required) pork liver, so it is ok to use chicken livers......When cooking, you do not want to boil the sausage, you want to poach it at about 170 max, until internal sausage temperature reaches 155 degrees. If you cook too hot, the fat will render out and leave a dry pasty mess, not to mention ruptured casings.

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