For some reason I’ve been obsessed with Liverwurst lately. I’ve pretty much loved it since my teens, and it has been a lingering memory ever since. Oh, I think I had it on occasion when I wasn’t a vegetarian, but haven’t had it in a while. I’ve been reluctant to go buy some from the store since I’m on this local food kick… aka I like to know where my food comes from, and mass-produced meats kind of creep me out these days.
Anyhow… This recipe is not a how to on making liverwurst, but a recipe for store bought liverwurst. It comes from the 1963 edition of The Good Housekeeping Cookbook. “Liverwurst Au Gourmet”… uh… this looks pretty white trash, if you ask me!
- 1 cup uncooked regular or processed white rice
- 1 1/2 lb. liverwurst, unsliced
- 1/2 cup very soft butter or margerine
- 1/2 cup snipped parsley
- 2 drops Tabasco
- 1 medium onion, grated
- 1 tablesp. Worchestershire
- 2 tablesp. sherry
Preheat broiler 10 minutes., or as manufacture directs. Cook rice as label directs. Meanwhile, cut liverwurst on angle into 8 slices; place in shallow pan. In small bowl, combine butter with parsley, Tabasco, onion, Worcestershire, and sherry. Spread on liverwurst. Broil, 3″ from heat, about 6 min., or until browned. Arrange bed of rice on heated platter; top with meat; spon on pan juices. Makes 4 servings.