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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?

Whats your time frame?? My hard drives at home (German Liver sausage)

A couple weeks. The liver is frozen now and in the cooler, so I won't even be looking at it until after Christmas.

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

Hi Robert,
Please post both recipes on the forum for all us that have a hankering to experiment.
Thank you,
Jan.

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

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.

I would also love to hear about these recipes!

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

Phil

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.

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

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]

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.