Balkenbrij (Liverwurst)

1. 1

   Trim and cook liver in separate kettle, keep broth.

2. 2

   Remove veins.

3. 3

   Trim fat and veins from heart, cook, keep broth.

4. 4

   Trim fat from roast and cook, keep broth.

5. 5

   When all meats are cooked, put through food grinder using coarse cutter.

6. 6

   Put all ground meat and broth in 8 quart kettle. Add salt and pepper.

7. 7

   Bring to boiling, adding buckwheat flour a little at a time to mix well.

8. 8

   Mixture will become very thick.

9. 9

   Spoon and press into 4 to 5 loaf pans.

10. 10

    Refrigerate or freeze. To serve, slice and brown on both sides, with a slice of cheese if desired, or with syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.