Braunschweiger

Yield: 5 pounds

Measure 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

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

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