directions
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1
Add the liver, pork and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #29 horn extrude the mixture into the casings and twist off into six or eight-inch links
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3
Poke several holes down the length of each sausage. Place sausages in a large pot and cover with water
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4
Heat water just to the point before boiling
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5
Reduce heat and cook for 45 minutes or until cooked through
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6
Rinse in cold water until cool
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7
(These sausages may be smoked at this point at 150F
-
8
for two hours.) Refrigerate cooled sausage and use within one week.
Braunschweiger
ingredients
- 1 pound pork liver, trimmed and finely ground
- 1 pound ground pork
- 1 tablespoon finely minced onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon crushed mustard seed
- Pinch ground marjoram
- Pinch ground allspice
- 1/8 teaspoon liquid smoke (optional)
- 1 tablespoon salt
- 3/4 teaspoon freshly ground white pepper
- 2 tablespoons nonfat dry milk
- 1/4 cup cold water