Meats and Sausages
Braunschweiger Liver Sausage (Braunschweiger Leberwurst)
Braunschweiger is a spreadable liver sausage that gets its name from a town in Germany called Braunschweig.
| Meats | Metric | US |
|---|---|---|
| Pork liver | 500 g | 1.10 lb. |
| Pork jowls, belly, or soft fat pork trimmings | 500 g | 1.10 lb. |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Cardamom | 0.3 g | 1/8 tsp |
| Onion, finely chopped | 60 g | 1 onion |
Instructions
- Scald liver in hot water for 5 min stirring frequently. Cool liver in cold water and drain.
- Grind the liver through 3 mm (1/8") plate and emulsify.
- Grind fat through 3 mm (1/8") plate and emulsify.
- Add salt, spices, onions, emulsified fat and liver and mix everything together.
- Stuff loosely into pork bungs, pork middles or 65 mm synthetic cellulose casings. Tie the ends with twine and make a hanging loop.
- Cook in water at 80°C (176° F) or 90 min or until the internal meat temperature reaches 70°C (160° F) .
- Cool sausages for 10 minutes in cold water then finish cooling in air.
- If smoky flavor is desired, the sausages may be cold smoked for 5-6 hours.
- Store in refrigerator.
