Braunschweiger Liver Sausage (Braunschweiger Leberwurst)
Braunschweiger is a spreadable liver sausage that gets its name from a town in Germany called Braunschweig.
|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|
- 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.