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hugh acheson liverwurst
Photo: Rinne Allen

James Beard Award-winning chef and all-around food hero Hugh Acheson’s new cookbook, The Broad Fork, is inspired by the questions asked at farmers’ markets. Acheson demystifies varietals and underused veggies with in-depth analyses, seasonal recipes and other forms of vegetable-forward culinary encouragement. So why liverwurst? Well, you’ll need something to go with all those excellent cucumbers you picked out. 

Simple and wonderful, and a first step in learning about the vast art of charcuterie. This recipe is from the brain of Ryan Smith, my very talented friend who used to be the chef at Empire State South. It makes about 4 pints of finished product, enough to feed a good-size party some wonderful sandwiches. Life couldn’t be better than watching U.S. Open tennis with a bunch of friends while eating liverwurst sandwiches.

Reprinted with permission from The Broad Fork