|
|
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 |
| ¼ | teaspoon | Ascorbic acid |
| 12 | teaspoon | Saltpeter |
| 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.
Your Braunschweiger is ready. Good luck!
Related recipes: Pork, Meat, European
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
|
|
|
