1001 Recipe

Liver sausage balkenbrij

60 min
hard
6 ingredients
Category
View Full Recipe Ingredients

Liver sausage balkenbrij

Balkenbrij Liver Sausage

Balkenbrij is a traditional dish originating from the Netherlands, particularly popular in the Gelderland region. Its name comes from Dutch and refers to a type of meatloaf made primarily from liver and other organs, mixed with buckwheat flour to achieve a thick texture. In Latin America, although it is not very well known by this name, similar preparations can be found under various names, such as liver blood sausage in some countries, or traditional sausages based on liver that take on European influences. The recipe has been passed down from generation to generation and reflects the importance of making the most of ingredients. In regions where it is consumed, it is a seasonal dish and is usually accompanied by sweet or savory ingredients, demonstrating its versatility and unique flavor.

How to Prepare Balkenbrij Liver Sausage

Ingredients: Beef liver, beef heart, pork roast, broth, buckwheat flour, salt and pepper.

Trim and cook the liver in a separate pot, reserve the broth.

Remove the veins.

Trim the fat and veins from the heart, cook, reserve the broth.

Trim the fat from the roast and cook, reserve the broth.

When all the meats are cooked, run them through a meat grinder using the coarse cutter.

Place all the ground meat and the broth in an 8-quart pot.

Add salt and pepper.

Bring to a boil, adding buckwheat flour little by little to mix well.

The mixture will become very thick.

Spoon and press into 4 to 5 bread loaf pans.

Refrigerate or freeze.

To serve, cut into slices and brown on both sides, with a slice of cheese if desired, or with syrup.

Liver sausage balkenbrij

Ingredients (6)

  • Beef Liver
  • Beef Heart
  • Pork Roast
  • Broth
  • Buckwheat Flour
  • Salt And Pepper

Instructions (12 steps)

  1. 1 Trim and cook the liver in a separate pot, reserve the broth
  2. 2 Remove the veins
  3. 3 Trim the fat and veins from the heart, cook, reserve the broth
  4. 4 Trim the fat from the roast and cook, reserve the broth
  5. 5 When all the meats are cooked, pass them through the meat grinder using the coarse blade
  6. 6 Place all the ground meat and the broth in an 8-quart pot
  7. 7 Add salt and pepper
  8. 8 Bring to a boil, adding buckwheat flour little by little to mix well
  9. 9 The mixture will become very thick
  10. 10 Spoon and press into 4 to 5 loaf pans
  11. 11 Refrigerate or freeze
  12. 12 To serve, cut into slices and brown on both sides, with a slice of cheese if desired, or with syrup

Nutritional Information

Calories: 749 kcal
Protein: 184%
Carbohydrates: 17%
Fat: 27%
Sugar: 8%
Sodium: 34%

Percent Daily Value for nutrients; calories are shown in kcal.

Category

Meat

Tags

60 Minutes Or Less 15 Minutes Or Less Preparation Time Dish Main Ingredient Preparation Healthy Main Course Beef Pork Dietary High Protein Beef Offal High In Something Meat