Braunschweiger Ii

Name: Braunschweiger Ii
Ingredients: Filling; 5 lbs meat; 728 g pork liver; 610 g chicken livers; 584 g pork heart; 208 g beef liver; 100 g pork belly (mostly fat); 100 g salt pork (fatty bacon will do); Seasonings; 2 1/2 tablespoons salt; 1 tablespoon onion powder; 1 tablespoon sugar; 2 teaspoons pepper; 1/2 teaspoon coriander; 1/2 teaspoon nutmeg; 1/2 teaspoon ground mustard; 1/4 teaspoon sage; 1/4 teaspoon marjoram; 1/4 teaspoon ginger

19 ingredients

8 steps

Ingredients

Filling
5 lbs meat
728 g pork liver
610 g chicken livers
584 g pork heart
208 g beef liver
100 g pork belly (mostly fat)
100 g salt pork (fatty bacon will do)
Seasonings
2 1/2 tablespoons salt
1 tablespoon onion powder
1 tablespoon sugar
2 teaspoons pepper
1/2 teaspoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground mustard
1/4 teaspoon sage
1/4 teaspoon marjoram
1/4 teaspoon ginger

Directions

1

Cook liver in simmering water for 10 minutes then chill before grinding.
2

Grind all meat through 3/16 plate. Chill in freezer for 30 minute.
3

Chop in blender or food processor. This sounds a lot easier than it is as you can only do about half a cup at a time. Commercial sausage kitchens use a machine called a chopper but we have to make due with what we have. The idea is to produce what is known as an emulsion. This process is also required for hot dogs, bologna and other sausages where a homogeneous texture is required.
4

Stuff in beef middles.
5

Place the sausage in a 165 degree F water for about one hour to internal temp of 152°F.
6

Chill in cold water.
7

Liver Sausage: Store in fridge for about a day before eating. Keeps for several weeks in fridge.
8

Braunschweiger: Dry in smoker at 100F, then smoke for 5 hrs at 120°F.