Goose Liverwurst Smorrebrod Recipes

LIVERWURST

Steps:

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

GOOSE LIVERWURST SMORREBROD

Steps:

• Gently fry the bacon slices in a heavy saute pan. Remove and drain on paper towels. Spill out all but 1 tablespoon of the rendered bacon fat, turn heat to high and add the sliced onions to the pan. Cook over high heat for 2 minutes, or until the onions just begin to turn brown. Remove onions and drain on paper towels.
• Spread 1 teaspoon of butter on each of the bread halves. Top each half with a lettuce leaf that overlaps slightly on all sides. Spread 1 ounce of liverwurst across each lettuce leaf. Cut the bacon slices in half, and top each smorrebrod with a half-slice of bacon. Divide the Sauteed onion rings evenly among the 12 smorrebrod, and garnish each one with the parsley.

RADISH AND SCALLION SMORREBROD

Steps:

• Wash the radishes and cut them into fairly thin slices. Cut the scallions into the thinnest rounds possible, including a good deal of the green tops. Spread 1 teaspoon butter on each bread half. Top each slice of bread with two long rows of radish slices. Scatter the frizzle of cut scallions over the radishes, dividing them equally among the 12 smorrebrod. Top with freshly ground black pepper.;

GRAVY FOR GOOSE

Steps:

• For the last 75 minutes of goose cooking, place sliced eggplant underneath the goose. When goose is done, remove the fat from the roasting pan and add the stock to the pan. Stir, over a high heat and reduce the liquid to desired consistency. Strain sauce into a saucepan and stir in butter to enrich. Season with salt and pepper to taste. Suggested wine: Dopff au Moulin Gewurztraminer 1996.;

GERMAN HOMEMADE LEBERWURST LIVERWURST

Steps:

• Cut meat in small pieces.
• Combine with liver, onion, salt, and pepper.
• Simmer 40 minutes.
• Add herbs; stir.
• Grind all coarsely.
• Stuff into casings and tie.
• Cover with water; bring to a boil and boil 6 minutes.
• Serves 6 or more.
• Luchow's German Cookbook.