I want to make some Liverwurst and wondering if anyone has any sugestions on where to start.
I made a batch recently. "Smoked Liverwusrt" (braunschweiger), but same ingredients as your basic liverwurst—just smoked.
I used chicken livers (more easily available than pork). Big hit with the family & liverwurst-lovers I shared it with.
It's on my 'do it again' list....
(http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/LW_sliced_sml.jpg)
My thread:
http://forum.bradleysmoker.com/index.php?topic=28091.0 (http://forum.bradleysmoker.com/index.php?topic=28091.0)
...which includes my variations of the original recipe by Leni Poli, which can be found here:
Recipe from Leni Poli..
http://lpoli.50webs.com/index_files/LiverwurstLen.pdf (http://lpoli.50webs.com/index_files/LiverwurstLen.pdf)
Kevin
Looks good.
One of the few sausages i wont make......dont like liver....yikes
Kevin when I was a young boy and my grandmother knew I was coming to help on the farm when school was out for the summer, she made sure I got my share of liverwurst...I love it, but now at 75 years old the doctor said in moderation....lol...
DANG that looks awesome....I love braunschweiger and I also made liverwurst once man the stuff turned out better than store bought(not bragging) I used beef rounds to stuff it in and pork liver, would like to try chicken livers it's cheaper. Thanks for sharing the great pics.
Tim
should have read all the posts before I posted the first reply..OOPPPSSS........Rick I can't beleive a BIG BOY like you would be afraid of anything !! like I said above I made liverwurst and was scared to try it however it was very easy and quick. One receipe I found called for hog snouts but I kept looking and found one that didn't, hog snouts were a pain in the butt to find unless you wanted 60#.
Good Luck Tim
Kevin. that recepie called for you to use a food processor. I notice you did not use one. How's the texture on that stuff with only grinding?
Quote from: cobra6223 on June 12, 2012, 07:39:54 PM
DANG that looks awesome....I love braunschweiger and I also made liverwurst once man the stuff turned out better than store bought(not bragging) I used beef rounds to stuff it in and pork liver, would like to try chicken livers it's cheaper. Thanks for sharing the great pics.
Tim
Tim
I'm ascared of a couple things :o
Quote from: Bigbirdoffroad on June 13, 2012, 06:15:06 AM
Kevin. that recepie called for you to use a food processor. I notice you did not use one. How's the texture on that stuff with only grinding?
Having used both techniques before (emulsifying with a processor or doing two fine grinds), I much prefer the fine grind method. The texture with the fine grind (3.0 plate) is perfect—not overly mushy, but even and consistent. It's the way I do it now for fine textured meats such as bologna, franks, liverwurst.
Additionally, I've found that grinding twice is faster than the multiple load processing & ice-adding procedure when using a processor—and there's considerably less risk of 'over-processing' the meat.
Kevin
Quote from: Kevin A on June 13, 2012, 06:41:42 AM
Quote from: Bigbirdoffroad on June 13, 2012, 06:15:06 AM
Kevin. that recepie called for you to use a food processor. I notice you did not use one. How's the texture on that stuff with only grinding?
Having used both techniques before (emulsifying with a processor or doing two fine grinds), I much prefer the fine grind method. The texture with the fine grind (3.0 plate) is perfect—not overly mushy, but even and consistent. It's the way I do it now for fine textured meats such as bologna, franks, liverwurst.
Additionally, I've found that grinding twice is faster than the multiple load processing & ice-adding procedure when using a processor—and there's considerably less risk of 'over-processing' the meat.
Kevin
Good info Kevin.
I use this one! But I sub calf liver out for the pork liver. Porks hard to get because todays pigs have a disease that hits the liver. Even if you find some they have you sign a release here. Now the calf liver is light and tasty,
BRAUNSCHWEIGER INGREDIENTS:
Braunschweiger
Braunschweiger
Instructions:
Yield: 5 Pounds
2½ lb Pork liver, trim and cube
2½ lb Pork butt w/ fat, cubed
½ cups Ice water
¼ cups Dry milk powder
5 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
1 teaspoon Cure #1
4 Feet medium hog casings Or collegen 40 mm
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.
Dry at 120 degrees for one hour. then kick up to 180 till It is 160-165 degrees. Cool in cold water then let sit in fridge two days before using (if you can)
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.
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!
Quote from: NePaSmoKer on June 12, 2012, 12:42:09 PM
Looks good.
One of the few sausages i wont make......dont like liver....yikes
We are on the same page here!
I just cannot bring myself to eat a filter :P
HMM wonder if that's truly the worst thing you have ate? LOL
I love Branswiger and liverwurst. as long as its not real strong. Love it plain or mustard and crackers or sliced 3/8 thick on a sandwich with mustard and hot peppers. Now I need to make another batch. Last one was gone in a few days. LOL
I just through up a little. ;D
My great grandma Rose imagrated over from Germany right after WW1 and when we were young we go spend the week ends with her and great grandpa.
She would MAKE us eat BRAUNSCHWEIGER.
I just through up a little again.
Sorry,,,,,,,,,,,,,,,,,I'll go back to my corner now.
QuoteHMM wonder if that's truly the worst thing you have ate?
Doesn't count i was drinking ::).
Lol. I knew it! 8)
Quote from: Up In Smoke on June 14, 2012, 07:02:48 PM
QuoteHMM wonder if that's truly the worst thing you have ate?
Doesn't count i was drinking ::).
Did we encounter Rocky Mountain Oysters?? Nothing better than a good oyster fry
Oh yeeaaax and don't forget my favorite blind robins and picskled pigs feet.
And Curt just think of how you turned out thanks to eating braunschweiger!!! your a BRIGHT strong successful man all due to the braunschweiger you ate.. I think it should be on everyone's plate for breakfast !! and Viper OMG I haven't had blind robins since I was a kid... kind of nice to know I wasn't the only one eating like a KING.
Tim
Did someone say, "Liver!"?
From a recent outing with the guys at Tahoe...
Fried calf's liver smothered in onions & bacon... :)
(http://img.photobucket.com/albums/v288/GuitarPix/MMmmmLiver.jpg)
Kevin that looks great!! Hey Chris once again I didn't read well enough so I have to share my favorite Rocky Mountain oyster story ;D!! A friend and I cooked up a batch and my wife, exwife, now deceased ex wife.... SO PEG you know it was funny !! Any whoo she threw em down like they were going out of style until we let her in on the secret of what she had just ate I never seen anyone run to the bathroom so fast in all my life and and leave em behind. Holy buckets was she HOT!!! she didn't talk to me for a week !! Thanks Bigbird for starting the post, it has been a real BLAST remembring all fun TIMES and the food people are talking about.
Tim
Quote from: cobra6223 on June 15, 2012, 07:46:45 AM
And Curt just think of how you turned out thanks to eating braunschweiger!!! your a BRIGHT strong successful man all due to the braunschweiger you ate.. I think it should be on everyone's plate for breakfast !! and Viper OMG I haven't had blind robins since I was a kid... kind of nice to know I wasn't the only one eating like a KING.
Tim
Good one. ;D
I love my brunswiger! I slice it up about 1/2 inch thick and snack on it. Every time I make it the batches get bigger. Every one says they hate it till they try and then another convert! And I use to love the oysters too! LOL! No telling for tastes I guess!