Braunschweiger / Liverwurst Recipes

There are some food I don't really want to talk about after all I learned and knew something that I don't want to make some gory stuff into wonderful stuff--good for my grilled cheese sandwich, honest. I preferred to buy something from grocery store instead of making something from starch. (Actually, I learn and know about many variations of sausage-making and some interesting bologna stuffs in college. I have to be very brave through the shocking revelation of head cheese ingredients that I don't want to share that with you--and made them, taste them and enjoy them without puking it out.)

Few days ago, my kid and I watched TV show--I don't know what title it is, but showing all kind of sausages are made like salami, liverwurst, head cheese, usual bologna and other kinds of sausages you can name them. You should see my daughter's face gaped at show after she found out about bologna--her favorite lunch meat. She already ate her lunch sandwich before she find something good to watch on TV. I love her a lot. Later that afternoon, I took her to grocery store and I made many jokes about getting some good liverwurst and grilled cheese sandwiches for lunch tomorrow--she did not allow me to take one from lunch meat shelves.

Here are the recipes that I want to share with you about what kind of recipes the lunch meats are really is made of. I am sure some of you don't mind to eat ole' meat sandwich--I hope you don't get up and run to bathroom, you know.

Bon Appetit!

Braunschweiger

2 1/2 lbs. fine ground cooked pork liver (boiled)
2 1/2 lbs. fine ground cooked pork butt (boiled)
2 tsp. ground cloves
1/2 tsp. ground ginger
2 tsp. ground nutmeg
1/2 tsp. ground marjoram
2 Tbsp. salt
1/4 tsp. sage
1 cup grated onions
1/4 tsp. allspice
1 Tbsp. sugar
2 tsp. white pepper
1 cup water used for boiling meat

Combine all ingredients, mix until smooth and pasty and stuff into beef,
hog or cloth casing. Simmer in salted water for approximately 20
minutes. Refrigerate for 24 hours before using.This sausage is much like
liverwurst. Use it as a spread.


Liverwurst

3 1/2 lbs. pork livers
3 lbs. beef tripe
3 1/2 lbs. pork snouts
6 tbsp. salt
2 tbsp. onion powder
1 tsp. sage
2 tbsp. powdered dextrose
2 level tsp. Prague Powder No. 1
1 tbsp. ground white pepper
1 tsp. marjoram
1 tsp. nutmeg

Cook pork snouts for approximately 1 hour, let cool and then grind all the meat through a 1/8 grinder plate. (Pork snouts should be weighed before grinding; you may have to add stock to bring snouts back up to green weight.) Add all the ingredients and mix well until all the spices are evenly distributed; regrind again using 1/8 plate. Liverwurst should be stuffed into a beef middle, sewed hog bungs or prime hog bungs.There also are sewed synthetic casings available.Water should be precooked to 180F.; liverwurst will then be placed into water and temperature allowed to drop to 160-165F. Cook until an internal temperature of 150-152F. is obtained (1-1 1/2 hours).After cooking, remove to a tub filled with ice and water for a quick chill; add sufficient ice to chill as rapidly as possible, which will require at least 45 minutes. Remove from ice water and let dry at room temperature; remove to cooler overnight.