Best Liverwurst Bagel Recipes

LIVERWURST

Liverwurst image

Liverwurst at its best. Ground pork and liver with onion and seasoning.

Provided by Tina

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 1h15m

Yield 48

Number Of Ingredients 5

Ingredients

10 pounds ground pork
2 pounds ground pork liver
4 onions, minced
salt and pepper to taste
48 sausage casings

Steps:

Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 1.2 g, Cholesterol 90.7 mg, Fat 13.9 g, Fiber 0.1 g, Protein 19 g, SaturatedFat 5.2 g, Sodium 52 mg, Sugar 0.4 g

REAL HOMEMADE BAGELS

Real Homemade Bagels image

A recipe for that authentic bagel flavor and texture.

Provided by PLAWHON

Categories Bread Yeast Bread Recipes Bagel Recipes

Time 3h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 ¼ cups water
4 ½ cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast
4 quarts water
1 cup honey
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons dried onion flakes
1 tablespoon coarse salt

Steps:

Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g

LIVERWURST BALL

Liverwurst Ball image

A friend gave me this recipe - Hope you enjoy! You can add as much or less horseradish, mustard and onion depending on how much flavor you like. I have also used horseradish mustard which gives it nice flavor.

Provided by JFitz

Categories Spreads

Time 10m

Yield 24 serving(s)

Number Of Ingredients 6

Ingredients

1 lb liverwurst
8 ounces cream cheese (can use neufchatel 1/3 less fat)
3 tablespoons white horseradish (I use Hot)
2 tablespoons Grey Poupon mustard
1/4 cup red onion, minced
1 cup chopped walnuts (optional)