Braunschweiger (Homemade Liverwurst)

[viper125]

Here are two old fashion ways of making it. For those who like it as much as I do enjoy.




Braunschweiger (Homemade Liverwurst)

Its origin is Braunschweig, in the Brunswick province of Germany. As with any pate, flavor improves with a day or two of aging, and if you have a smoker, a one to two hour light smoking.  Smoke at 225 degrees till temps reach 160-165 degrees.You can stuff the pate into pork or beef casings, tie them with string in 8- to 12-inch lengths, and adjust the stuffing in order to leave a good 2 inches at the end of each length for expansion.  If you have no casings or smoker, bake the pork pate in a loaf pan, as you would a French pate. You can either serve it in slices or use it as a creamy spread.If you use a process for grinding, cut the pork, pork fat and liver into cubes and freeze for an hour or two, so that they will process without mushing.
Sauté the onion in a little pork fat or butter until it is soft. Sprinkle with the spices to warm them, then add the mixture to the pork and process until you have a smooth puree.


2 1/2 pounds lean pork
1 pound pork fat
1 1/2 pounds pork liver
1 medium onion, chopped
2 tablespoons salt
2 teaspoons cloves
1 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon insta cure #1
                                      Pan version

Pack the puree into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil. Put the dish in a pan with an inch or two of boiling water and bake at 300 degrees F until meat is cooked but not browned (meat thermometer should read 160 degrees F to 165 degrees F), about 2 hours.

Remove baking dish from the pan of water and let pat cool in the dish. Refrigerate 1 to 2 days before using.

Makes 2 standard-size loaves or 1 large terrine

[viper125]

Another recipe but looks a little easier.

Braunschweiger
Instructions:
Yield: 5 Pounds
2½   lb   Pork liver, trim and cube
2½   lb   Pork butt w/ fat, cubed
1 level teaspoon of insta cure #1
½   cups   Ice water
¼   cups    Dry milk powder
4   teaspoon   Salt
1   tablespoon   Sugar
2   tablespoon    Finely minced onion
2   teaspoon    Fine white pepper
1   teaspoon    Crushed mustard seed
½   teaspoon    Ground marjoram
¼   teaspoon    Ground allspice
4        Feet medium hog casings

  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.Done when it hits 160-165 degrees

Your Braunschweiger is ready. Good luck!

[Tenpoint5]

Another recipe but looks a little easier.

Braunschweiger
Instructions:
Yield: 5 Pounds
2½   lb   Pork liver, trim and cube
2½   lb   Pork butt w/ fat, cubed
1 level teaspoon of insta cure #1
½   cups   Ice water
¼   cups    Dry milk powder
4   teaspoon   Salt
1   tablespoon   Sugar
2   tablespoon    Finely minced onion
2   teaspoon    Fine white pepper
1   teaspoon    Crushed mustard seed
½   teaspoon    Ground marjoram
¼   teaspoon    Ground allspice
4        Feet medium hog casings

  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.Done when it hits 160-165 degrees

Your Braunschweiger is ready. Good luck!

Sounds good and easy enough. However It sure is going to take a long time to smoke something and heat it to a higher temp than what is in the cabinet!

[viper125]

HA HA HA yeah I see your point I think I would raise that temp some also. LOL