Balkenbrij Liverwurst
Delve into the rich, traditional flavors of Dutch cuisine with this Balkenbrij Liverwurst recipe, a comforting delicacy that combines pork liver, pork belly, and warm, aromatic spices like cloves, mace, and nutmeg. Perfect for those who love hearty dishes steeped in history, this rustic recipe uses a blend of buckwheat and all-purpose flour for its signature texture and bakes to perfection in a water bath, resulting in a dense and flavorful loaf. Once cooled and sliced, these savory treats are best enjoyed pan-fried to golden crispiness, unlocking their full depth of flavor. Whether served as breakfast, a snack, or part of a larger feast, Balkenbrij is a versatile dish that brings a touch of old-world charm to every bite.
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Recipe Information
Ingredients
- 500 grams Pork liver
- 300 grams Pork belly
- 1 liter Water
- 200 grams Buckwheat flour
- 100 grams All-purpose flour
- 1 teaspoon Ground cloves
- 1 teaspoon Ground mace
- 1 teaspoon Ground white pepper
- 2 teaspoons Salt
- 0.5 teaspoons Ground nutmeg
Instructions
Rinse the pork liver under cold water, then pat it dry with paper towels. Cut the pork liver and pork belly into small chunks.
Place the pork liver and pork belly in a large pot with 1 liter of water. Bring to a gentle boil and simmer for about 45 minutes, skimming off any foam that forms on the surface.
Remove the meat from the broth and set it aside to cool. Strain the broth through a fine sieve to ensure it is clear, then return it to the pot and keep it hot over low heat.
Use a meat grinder or food processor to finely grind the cooked liver and pork belly into a smooth paste. Set aside.
In a large bowl, mix the buckwheat flour and all-purpose flour together. Gradually add the hot broth, whisking constantly to form a thick, lump-free batter.
Stir the ground liver and pork belly into the flour mixture, ensuring everything is evenly combined.
Add the ground cloves, ground mace, ground white pepper, salt, and ground nutmeg to the batter. Stir well to distribute the spices evenly throughout the mixture.
Pour the mixture into a greased loaf pan, smoothing the surface with a spatula.
Place the loaf pan in a larger roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the loaf pan. Cover the loaf pan with aluminum foil.
Bake the balkenbrij in a preheated oven at 160°C (320°F) for about 1.5 hours, or until firm and set. Remove the loaf pan from the water bath and let the balkenbrij cool completely in the pan.
Once cooled, remove the balkenbrij from the pan and slice it into thick slices. The slices can be fried in butter until golden brown and crispy before serving.
Nutrition Facts
Calories |
3434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1721 mg | 574% | |
| Sodium | 5330 mg | 232% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 0.3 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 215 mg | 17% | |
| Iron | 125.8 mg | 699% | |
| Potassium | 3364 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
