Braunschweiger Liver Sausage (Braunschweiger Leberwurst)

Braunschweiger is a spreadable liver sausage that gets its name from a town in Germany called Braunschweig.

Pork liver500 g1.10 lb.
Pork jowls, belly, or soft fat pork trimmings500 g1.10 lb.
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Cardamom0.3 g1/8 tsp
Onion, finely chopped60 g1 onion
  1. Scald liver in hot water for 5 min stirring frequently. Cool liver in cold water and drain.
  2. Grind the liver through 3 mm (1/8") plate and emulsify.
  3. Grind fat through 3 mm (1/8") plate and emulsify.
  4. Add salt, spices, onions, emulsified fat and liver and mix everything together.
  5. Stuff loosely into pork bungs, pork middles or 65 mm synthetic cellulose casings. Tie the ends with twine and make a hanging loop.
  6. Cook in water at 80°C (176° F) or 90 min or until the internal meat temperature reaches 70°C (160° F) .
  7. Cool sausages for 10 minutes in cold water then finish cooling in air.
  8. If smoky flavor is desired, the sausages may be cold smoked for 5-6 hours.
  9. Store in refrigerator.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages