Braunschweiger

Recipes for all sausages

Braunschweiger

Postby Oddwookiee » Fri Dec 21, 2012 6:13 pm

I have a customer who brought me 20lb of deer liver to make into braunschweiger. I'll be using Kutas' recipe, same as I did last year, with one caveat- the customer wants a sausage that's spreadable. I can't do it following this recipe, it just won't happen- last years cooked up quite firm. Anyone have a spreadable braunschweiger recipe?
Oddwookiee
Registered Member
 
Posts: 255
Joined: Tue Apr 10, 2012 7:32 pm
Location: Oregon City, OR, US

Postby BriCan » Fri Dec 21, 2012 6:27 pm

Whats your time frame?? My hard drives at home (German Liver sausage)
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby Oddwookiee » Fri Dec 21, 2012 6:55 pm

A couple weeks. The liver is frozen now and in the cooler, so I won't even be looking at it until after Christmas.
Oddwookiee
Registered Member
 
Posts: 255
Joined: Tue Apr 10, 2012 7:32 pm
Location: Oregon City, OR, US

Postby BriCan » Fri Dec 21, 2012 8:00 pm

I will shoot you the recipe/s over Christmas

Both the course and the fine are spreadable the coarse we smoked used 42/45 hog casings
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby crustyo44 » Sat Dec 22, 2012 10:09 am

Hi Robert,
Please post both recipes on the forum for all us that have a hankering to experiment.
Thank you,
Jan.
crustyo44
Registered Member
 
Posts: 640
Joined: Thu Oct 07, 2010 12:00 am
Location: Brisbane.Australia

Postby wheels » Sat Dec 22, 2012 8:36 pm

Robert, is it one of yours that I have yet to get online? If so, I can look it out if it'll help.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12680
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Oddwookiee » Mon Dec 24, 2012 5:27 pm

Fantastic, thanks. I'll keep an eye out for the recipes. I'm out of game season and can get back into making the specialties I like monkeying with.
Oddwookiee
Registered Member
 
Posts: 255
Joined: Tue Apr 10, 2012 7:32 pm
Location: Oregon City, OR, US

Postby cutlass1972 » Wed Jan 09, 2013 8:47 pm

I would also love to hear about these recipes!
cutlass1972
Registered Member
 
Posts: 12
Joined: Tue Dec 25, 2012 5:50 pm

Postby wheels » Wed Jan 09, 2013 10:57 pm

Sorry, it's not in the batch that I've got. :cry: :cry:

Phil
User avatar
wheels
Global Moderator
 
Posts: 12680
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Braunschweiger

Postby BriCan » Mon Feb 25, 2013 8:21 am

Sorry about the delay, was not on the drive but in one of my (accumulated) recipe books that I have compiled

HTH

Braunschwiger
2 ½ lbs fine ground pork liver (boiled)
2 ½ lbs fine ground pork butt (boiled)
2 tablespoons salt
1 cup grated onions
1 tablespoon sugar
2 teaspoons pepper white
2 teaspoons ground cloves
½ teaspoon ground ginger
2 teaspoons ground nutmeg
½ teaspoon ground marjoram
¼ teaspoon ground sage
¼ teaspoon allspice
1 cup of water used for boiling/cooking the meat/liver

Combine all the ingredients, mix well until smooth and pasty then stuff into beef or hog casings. Simmer in salt water for 20 minutes. Refrigerate for 24 hours before using. Much like liverwurst use it as a spread.

2 ½ lbs fine ground pork liver (boiled)
2 ½ lbs fine ground pork butt (boiled)
2 tablespoons salt
1 cup grated onions
1 ½ tablespoons ground mustard
2 teaspoons pepper white
½ teaspoon ground cloves
½ teaspoon ground sage
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground marjoram
1 cup of water used for boiling/cooking the meat/liver

Combine all the ingredients, mix well until smooth and pasty then stuff into beef or hog casings. Simmer in salt water for 20 minutes. Refrigerate for 24 hours before using. Much like liverwurst use it as a spread.
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Re: Braunschweiger

Postby Greyham » Mon Feb 25, 2013 8:31 am

Oddwookiee wrote:I have a customer who brought me 20lb of deer liver to make into braunschweiger. I'll be using Kutas' recipe, same as I did last year, with one caveat- the customer wants a sausage that's spreadable. I can't do it following this recipe, it just won't happen- last years cooked up quite firm. Anyone have a spreadable braunschweiger recipe?

Good morning,
Your dilemma could be solved simply by not making a liver sausage but a pate, pour into 4oz jars sealed and cooked in a bain marie. this then would give you a shelf life. I do this with both rabbit livers, venison livers, pigeon livers and pork livers. no pork is needed at all. if you want a recipe let me know. jars un-opened will last for six months
Greyham
BANNED
 
Posts: 191
Joined: Wed Nov 26, 2008 4:43 pm
Location: Bristol

Re: Braunschweiger

Postby Greyham » Mon Feb 25, 2013 8:53 am

I could not help myself or resist. I have attached my venison liver parfait recipe. It is sublime refined and very rich.
I sell this in 100g jars at Christmas for £7 each
Feel free
[img]Venison liver parfait
400g venison livers
15g salt
300ml port
1 juniper berry
70g shallot
Sprig thyme
1 bay
3 cloves garlic
100ml cognac
500g butter
2g freshly milled black pepper
Method
1. Place all three alcohols, garlic, juniper, thyme, bay and shallot in a small saucepan. Reduce by two thirds. Remove to cool
2. Place venison liver sinew free in a food processor with the now cooled alcohol (passed through a sieve).
3. Blend the livers until a smooth puree. Gradually add the two eggs and finally the melted butter. Season with the salt and pepper.
4. Now pass through a sieve to remove any lumps.
5. Pour into 4oz jars and place on lids.
6. Place in a deep tray and add water to two thirds height of jar.
7. Cover the deep tray with silver foil and place in a pre-heated oven 130 degrees for 45 mins.
[/img]
Greyham
BANNED
 
Posts: 191
Joined: Wed Nov 26, 2008 4:43 pm
Location: Bristol

Re: Braunschweiger

Postby JerBear » Fri Jul 05, 2013 2:46 am

These look great. Has anyone tried stuffing them into a 1# or 1/2# plastic chub and simmering? Admittedly that's how I'm most used to getting my liverwurst/braunschweiger.
User avatar
JerBear
Registered Member
 
Posts: 421
Joined: Sun Oct 17, 2004 9:32 pm
Location: San Diego, CA, USA


Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 2 guests