BRAUNSCHWEIGER RECIPES RECIPES

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BRAUNSCHWEIGER II RECIPE - FOOD.COM



Braunschweiger II Recipe - Food.com image

LIVER SAUSAGE AND BRAUNSCHWEIGER These are cured sausages traditionally made from pork liver and pork hearts. Braunschweiger is smoked after cooking, hence the "braun" in the name. They are best stuffed into beef middles as fibrous casings do not shrink with the sausage. This particular recipe is a modified version of the previous and has much better flavor and texture. The main difference is the addition of chicken liver and beef liver. The amounts of the various meats are not critical and just represent the amounts I ended up with and weighed on a gram scale. You can divide by 450 to get pounds. Source: Jack Schmidling Productions, Inc.

Total Time 7 hours 4 minutes

Prep Time 4 minutes

Cook Time 7 hours

Yield 15 pounds

Number Of Ingredients 17

5 lbs meat
728 g pork liver
610 g chicken livers
584 g pork heart
208 g beef liver
100 g pork belly (mostly fat)
100 g salt pork (fatty bacon will do)
2 1/2 tablespoons salt
1 tablespoon onion powder
1 tablespoon sugar
2 teaspoons pepper
1/2 teaspoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground mustard
1/4 teaspoon sage
1/4 teaspoon marjoram
1/4 teaspoon ginger

Steps:

  • Cook liver in simmering water for 10 minutes then chill before grinding.
  • Grind all meat through 3/16 plate. Chill in freezer for 30 minute.
  • Chop in blender or food processor. This sounds a lot easier than it is as you can only do about half a cup at a time. Commercial sausage kitchens use a machine called a chopper but we have to make due with what we have. The idea is to produce what is known as an emulsion. This process is also required for hot dogs, bologna and other sausages where a homogeneous texture is required.
  • Stuff in beef middles.
  • Place the sausage in a 165 degree F water for about one hour to internal temp of 152°F.
  • Chill in cold water.
  • Liver Sausage: Store in fridge for about a day before eating. Keeps for several weeks in fridge.
  • Braunschweiger: Dry in smoker at 100F, then smoke for 5 hrs at 120°F.

Nutrition Facts : Calories 259.5, FatContent 14.7, SaturatedFatContent 5, CholesterolContent 370.7, SodiumContent 1359.6, CarbohydrateContent 3.4, FiberContent 0.1, SugarContent 1, ProteinContent 26.7

BRAUNSCHWEIGER SPREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Braunschweiger Spread Recipe: How to Make It - Taste of Home image

This spread is so creamy and delicious it's satisfying even to those who think they don't like liver sausage.—Gayle Lewis, Yucaipa, California

Provided by Taste of Home

Categories     Appetizers

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield about 1-1/2 cups.

Number Of Ingredients 9

1 tube (8 ounces) liver sausage
3 ounces cream cheese, softened
1/3 cup Miracle Whip
2 to 3 tablespoons dill pickle relish
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
Chopped fresh parsley
Assorted crackers

Steps:

  • Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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