Meats and Sausages
Braunschweiger Liver Sausage-American
American version of Braunschweiger liver sausage.
| Meats | Metric | US |
|---|---|---|
| Pork liver | 350 g | 0.77 lb |
| Pork belly trimmings | 200 g | 0.88 lb |
| Back fat or hard fat trimmings | 150 g | 0.33 lb |
| Pork meat trimmings, neck bones, ribs, split heads | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram | 2.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Onion | 60 g | 1 onion |
| Potato flour | 50 g | 0.11 lb |
Instructions
- Scald livers with hot water then cool them in the cold water.
- Slow cook other meats in water at around 85° C (185° F). Save meat stock. Allow meats to cool and remove meat from bones.
- Grind livers with 1/8” (3 mm) plate.
- Grind all meat and fat with 1/8” (3 mm) plate. Add chopped onion and all ingredients during this step.
- 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.
- Stuff loosely into hog bungs, hog middles or large diameter hog casings.
- 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.
- Cool sausages in cold water turning them frequently to prevent grease from solidifying on one side.
- Store in refrigerator.
Notes
If smoky flavor is desired, after cooling the chilled sausages may be cold smoked at 18° C (64° F) for 5-6 hours.
