Monday, June 20, 2011

TETE A TETE

IT IS THAT TIME OF YEAR TO COOK OFF THE HEADS AND OFFAL OF LAST YEARS PIGS AND MAKE LIVERWURST.
HEADS COME TO BOIL
LIVERS, HEARTS, KIDNEYS
KEEP IT SIMPLE: 
LIVERWURST ON WHITE TOAST 
WITH LOCAL SPRING ONION
AND MUSTARD
(HIGH LIFE IN THE BACKGROUND)



7 comments:

james at 10engines said...

yum. liverwurst doesnt get much press anymore, maybe time for comeback. cornichons on the side, a MHL... perfecto.

PA2Florida said...

Liverwurst, slice of onion, deli mustard & Rye toast. Can I get a hell yea?

Anonymous said...

Hell yea!!

alex from be-cause-blog said...

accompanied with "Blutwurst" (blood-sausage) a dish which might sound a bit barbaric (some might say) but they have never tried. Amazing job to make Leberwurst by yourself. Try to read the chapter of Antony Bourdains book about his travel to Portugal where he is invited by one of his cooks to a butchering of a pig, the preparation of it and the feast of it. A festival for the village for days, also true passion.

alex from be-cause-blog said...

The Chapter of the slaughter of the pig is on youtube:
http://www.youtube.com/watch?v=4ryAL3VxftM
But the book is even better:
http://www.amazon.de/Cooks-Tour-Anthony-Bourdain/dp/0747558213/ref=sr_1_4?s=books-intl-de&ie=UTF8&qid=1308658082&sr=1-4

wholelarderlove.com said...

Offally good sausage!!!

I'm coming over this time next year.....will you have another batch done then?

Foster Huntington said...

damn that looks good.

foster