Braunschweiger
5 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Pork liver, trim and cube |
| 2½ | pounds | Pork butt w/ fat, cubed |
| ½ | cup | Ice water |
| ¼ | cup | Dry milk powder |
| 5 | teaspoons | Salt |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Finely minced onion |
| 2 | teaspoons | Fine white pepper |
| 1 | teaspoon | Crushed mustard seed |
| ½ | teaspoon | Ground marjoram |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Ascorbic acid |
| 12 | teaspoons | Saltpeter |
| 4 | Feet medium hog casings | |
Directions
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 ofr two hours.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-03-94