Braunschweiger Recipe
Yield: 5 PoundsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Pork liver, trim and cube
2 1/2 lbs: Pork butt w/ fat, cubed
1/2 cup: Ice water,
1/4 cup: Dry milk powder,
5 tsp: Salt,
1 tbsp: Sugar,
2 tbsp: Finely minced onion,
2 tsp: Fine white pepper,
1 tsp: Crushed mustard seed,
1/2 tsp: Ground marjoram,
1/4 tsp: Ground allspice,
1/4 tsp: Ascorbic acid,
12 tsp: Saltpeter,
4: Feet medium hog casings,
Directions:
Grind liver and butt separately through the fine disk and then mix
together. Combine with remaining ingredients, chill in freezer 30 minutes
then regrind through the fine disk. Prepare casings, stuff and tie off into
6-8" lengths. Simmer in a 180-190 kettle of water for an hour. Remove from
water, dry thoroughly and smoke at 150 for two hours.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94.
Source from luhu.jp
together. Combine with remaining ingredients, chill in freezer 30 minutes
then regrind through the fine disk. Prepare casings, stuff and tie off into
6-8" lengths. Simmer in a 180-190 kettle of water for an hour. Remove from
water, dry thoroughly and smoke at 150 for two hours.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94.
Source from luhu.jp