Liverwurst Rumaki Canapes Recipes

Steps:

• In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
• Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

Steps:

• Place bacon strips on frying pan with low flame and cover pan.
• Melt some butter or margarine, and add the soy sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.
• DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
• While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
• When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
• Slice the chicken livers into somewhat flat pieces.
• Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.
• Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.
• Set the cookie sheet with all of the Rumaki aside.
• About 20 minutes before company arrives, preheat oven to 450 degrees.
• About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.
• Remove from oven and serve on a hot plate.
• Leave the toothpicks in place so they can pick it up by the toothpicks.

Steps:

• Mash liverwurst; add chili sauce and mix until smooth.
• To serve, spread on crackers or rye toast.

Steps:

• Combine liverwurst, pepper, hot sauce and onion.
• Mix in wine until mixture is the consistency of a spread.
• Spread on rye wafers.

Steps:

• Cut bacon slices in half and lay out individually.
• in the center of each slice place a chestnut.
• On each chestnut, place a piece of liver.
• Fold up each end of bacon strip over chicken liver and chestnut, secure with toothpick.
• Combine remaining ingredients in large dinner plate or deep pie dish.
• Marinate for several hours in the fridge, turning frequently.
• Place bundles on broiler pan and broil 5-7 minutes, turning once.
• Serve with mustard.

Steps:

• Blend the soy sauce and brown sugar into the liverwurst.
• Add the water chestnuts and mix thoroughly.
• Chill until ready to use.
• Spread on buttery crackers (should make about 30) or buttered toast rounds and sprinkle the tops with the crumbled bacon.