GERMAN HOMEMADE LEBERWURST Liverwurst

My daughter and I made this as a project to replace the liverwurst in the grocery store (Oscar Mayer and similar), which has grain-based fillers that she doesn't tolerate well. It was easy to make. I had to grind it in a food processor, which wasn't ideal and didn't produce a good texture. My daughter did like this and will probably make it again, possibly borrowing a meat grinder to improve the texture. It is really healthy for her. Unfortunately, I did not like it at all. I think the processed grocery-store varieties that I enjoy must be smoked or cured, since they have a pink color. That flavor is very different from this recipe (although not the recipe's fault). I am not sure which is more "authentic," although I strongly suspect it is this.

First of all, I found the hog casings to small for a course grind liverwurst. I used beef middles instead. Then the 6 minutes of boiling was not enough so I boiled it for one hour. Other recipes call for 3 hours. Finally, KitchenAid grinder was sufficient but not the stuffing attachment. I think a professional stuffer is needed for this recipe. Thanks for sharing this recipe. Next time I am going to go with a much finer grind and create a very smooth liverwurst.