BALKENBRIJ (LIVERWURST)

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Balkenbrij (Liverwurst) image

I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy! Balkenbrij (Liverwurst)

Provided by Duane and Ginger Va

Categories     Beef Organ Meats

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6

2 lbs beef liver or 2 lbs pork liver
2 lbs beef heart or 2 lbs pork heart
2 lbs pork roast
10 -12 cups broth (reserved from cooking (add water to make enough)
6 -7 cups buckwheat flour
salt & pepper

Steps:

  • Trim and cook liver in separate kettle, keep broth.
  • Remove veins.
  • Trim fat and veins from heart, cook, keep broth.
  • Trim fat from roast and cook, keep broth.
  • When all meats are cooked, put through food grinder using coarse cutter.
  • Put all ground meat and broth in 8 quart kettle. Add salt and pepper.
  • Bring to boiling, adding buckwheat flour a little at a time to mix well.
  • Mixture will become very thick.
  • Spoon and press into 4 to 5 loaf pans.
  • Refrigerate or freeze. To serve, slice and brown on both sides, with a slice of cheese if desired, or with syrup.

Nutrition Facts : Calories 749, Fat 17.6, SaturatedFat 5.7, Cholesterol 879.7, Sodium 818.1, Carbohydrate 53.5, Fiber 6, Sugar 2.1, Protein 92.4

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