Wednesday, August 29, 2007

Liverwurst Pineapple (who could resist?)

You have been on pins and needles, haven't you? You have been wondering when-oh-when is Fabiola going to post the recipe and assembly instructions for her Liverwurst Pineapple?

Here it is!





First cut the top off of a fresh Pineapple leaving about 1 inch of the pineapple underneath the leaves for a base. Place the Pineapple Top on the top of a Mason Jar (Lid on). Set aside.

Mix 2 Pounds Liver Sausage, 1 tablespoon fresh Lemon Juice, 1-1/2 teaspoons Worcestershire Sauce and 1/2 cup real Mayonnaise. Shape around the Mason Jar (with lid on). Chill in the refrigerator while you work on the next step.

In a mixing bowl, Soften 4 teaspoons Unflavored Gelatine in 4 tablespoons cold water. (stir the gelatine into the water let rest 3 - 5 Minutes). Dissolve over Hot Water (do not add hot water to the gelatine!). Add 2 cups Mayonnaise and a couple of drops orange food coloring to the gelatine. Mix well. Chill until the consistency of frosting.

Frost Liverwurst "Pineapple" with the gelatine / mayonnaise mixture. Make lines just through the "frosting" to form diamond shapes on the pineapple. Decorate the center of each diamond shape by pressing a slice from a pimento stuffed green olive into the center of each diamond shape.
Serve with crackers.

EDIT and Note! (yes 7 years later - Darlings the Fab plays the long game, always)

Over on chowhound.com CayJohan - made this recipe and had trouble getting the liverwurst to stand around the mason jar.  Decided to make a loaf / lying down half pineapple instead. Genius!  Better than the original and boat loads faster!  Standing Slow Clap Darling!


Other Recipes you may like:

Chili Soup -

Orient(al) Pork - 

5 comments:

Anonymous said...

My own recipe for spicy vegetables: Hand chop a heaping plate full of onions - Hand chop a heaping plate full of bell peppers - dump in a 6 qt pot - add 6 cans of hot diced rotel tomatoes-pour in quite a bit of white vinegar - add sugar - quite a lot of it too. Stew for a couple hours or less - don't boil! pull it off while it's still crisp - refrigerate.

Fabiola said...

Oh. YUM! Fabiola is stealing that recipe right now.

Ro-Tel tomates are a gift from the heavens aren't they?

Anonymous said...

Yes! Ro-Tel tomatoes is what makes it my recipe.
Before them we made our own and that was a hassle - scoulding the peelings off the toms and cutting them up - chopping up the right amount of hot peppers. We used to make a lot of it at a time and can it when we were getting evrything from the garden however with the variables involved in getting it just right we ended up with several mediocre batches. And that was hell! So yes Ro-Tel tomatoes are a gift from the heavens...

Fabiola said...

For a consistent spicy zip, Ro-Tel just can not be beat. But I love the adventure behind working with fresh home grown peppers. They vary so. Fortunately, Fabiola loves peppers so hot that the steam from her head wilts the beehive do. But it is worth it!!

Anonymous said...

Out of 6 brothers and as many friends hot pepper eatin contest is an annual event here in the ozarks. Takes place when we gather to cut up and can 40 or 50 qts. of em. When sweat beeds go to popping out on the foreheads the contest has just begun. Jalapenos can get hot (the longer you leave em on the plant the hotter they get) however we put out a few Habaneras - they get too hot for even me and i'm the champ. Actually we take flavor into account as much as heat but i do like em hotter than anybody else around here.