Braunschweiger II
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.
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INGREDIENTS
NutritionFilling
- 5lbs meat
- 728g pork liver
- 610
- 584g pork heart
- 208
- 100g pork belly (mostly fat)
- 100
Seasonings
- 2 1⁄2tablespoons salt
- 1tablespoon onion powder
- 1tablespoon sugar
- 2teaspoons pepper
- 1⁄2teaspoon coriander
- 1⁄2teaspoon nutmeg
- 1⁄2teaspoon ground mustard
- 1⁄4teaspoon sage
- 1⁄4teaspoon marjoram
- 1⁄4teaspoon ginger
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DIRECTIONS
- 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.
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