Lentil & Red Onion Liverwurst — Chez Dugas (Print)

Notes

This recipe is designed as a spread for sandwiches, crackers, or light meals. For Braunschweiger-style flavor, wrap the mixture in muslin or, ideally, soaked corn husks and smoke low and slow at 175–225°F for 2–3 hours using a mild wood. Frozen walnuts help keep the mixture from overheating during processing. Flavors deepen and color develops after chilling.

Ingredients

1 large red onion, diced (400g, about 2.5–3 cups)
1 cup red lentils, dry
1 1/2 cups water
1 bay leaf
1/2 heaping cup frozen walnuts (2 ounces)
1 tsp kosher salt
1/2 tsp liverwurst seasoning (see below)
Liverwurst Seasoning (makes about 7 batches):
1 1/2 tsp white pepper, ground
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp rubbed sage
1/2 tsp dried marjoram
1/4 tsp ground nutmeg
1/4 tsp ground ginger

Instructions

Cook diced onion in a nonstick pan over low to medium-low heat for 20–30 minutes, stirring occasionally, until softened and glossy. Avoid browning.
While onions cook, add lentils, water, and bay leaf to a saucepan. Bring to a gentle simmer, cover, reduce heat, and cook until lentils are tender but not creamy.
Mix all seasoning ingredients together. Grind if possible so the blend is fully powdered.
Remove onions and lentils from heat and let cool about 20–30 minutes until just warm.
Discard bay leaf. Add onions, lentils, and walnuts to a food processor. Process 30–45 seconds until combined.
Add 1/2 tsp seasoning blend and process briefly to combine.
Add kosher salt, process again, then taste and adjust salt if needed.
Refrigerate at least 2–3 hours to chill and allow flavors to meld before serving.

Makes 1 batch