Braunschweiger Liver Sausage-American

American version of Braunschweiger liver sausage.

Pork liver350 g0.77 lb
Pork belly trimmings200 g0.88 lb
Back fat or hard fat trimmings150 g0.33 lb
Pork meat trimmings, neck bones, ribs, split heads300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Marjoram2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Onion60 g1 onion
Potato flour50 g0.11 lb
  1. Scald livers with hot water then cool them in the cold water.
  2. Slow cook other meats in water at around 85° C (185° F). Save meat stock. Allow meats to cool and remove meat from bones.
  3. Grind livers with 1/8” (3 mm) plate.
  4. Grind all meat and fat with 1/8” (3 mm) plate. Add chopped onion and all ingredients during this step.
  5. Mix ground liver with ground meat adding as much meat stock as the sausage mass will absorb OR using food processor emulsify everything together adding some meat stock until a thick paste is obtained.
  6. Stuff loosely into hog bungs, hog middles or large diameter hog casings.
  7. Cook in water at 75-80° C (167-176° F) until the sausage reaches 68-70° C (154-158° F) internal temperature. The length of time to boil will depend upon the thickness of the sausage.
  8. Cool sausages in cold water turning them frequently to prevent grease from solidifying on one side.
  9. Store in refrigerator.
If smoky flavor is desired, after cooling the chilled sausages may be cold smoked at 18° C (64° F) for 5-6 hours.

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