BALKENBRIJ (LIVERWURST)
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
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
PENNSYLVANIA DUTCH SCRAPPLE
While living in Germansville, PA this recipe was used often to make scrapple for the fire companies breakfasts and is a long time favorite.
Provided by morgainegeiser
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
- Reduce heat, cook for 20 minutes.
- Then drain meat, reserving 3 cups stock.
- Add salt and sage to stock, bring to boiling.
- Combine cornmeal and 1 cup of cold water.
- Gradually add stock, stirring constantly.
- Cover and cook over low heat for 10 minutes. Stir occasionally.
- Then add sausage, stir it all together and pour into loaf pan.
- Refrigerate overnight.
- Next morning slice and fry until set.
- NOTE: Cooking time does not inclue refregerating over night.
Nutrition Facts : Calories 307.8, Fat 18.2, SaturatedFat 6.6, Cholesterol 79.9, Sodium 361, Carbohydrate 11.8, Fiber 1.1, Sugar 0.1, Protein 23.1
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