braunshweiger recipe

Rich, smoky homemade liver sausage. Perfect for your next charcuterie plate.

Classic Homemade Braunschweiger or Liverwurst

oz Pork fat

oz Bacon

oz Beef liver

onion ((4 oz) finely chopped)

oz cooking oil, like grapeseed, separated ((2 tablespoons))

brandy (or cognac)

heavy cream

pink curing salt (Sodium nitrite (ask your butcher

g 1 Tablespoon kosher salt

dry white wine (cold)

½ a nutmeg (grated)

g black or white pepper, freshly ground ((1 tablespoon))

marjoram ((1 g))

mustard powder (such as Colemans)

ginger

bay leaves

milk powder* (see note)

Brown the liver then add the onion to the pan and cook.

Pat the liver dry. Season the liver with salt and pepper. Heat half the oil in a skilet on high heat and brown the liver well on all sides. Remove and pour off any oil, then add the onion and the additional oil to the pan and cook until softened, about 5 minutes.

Add the brandy and cream, scrape mixture into a bowl and cool.

Add the brandy and cook until the pan is nearly dry. Scrape up the browned bits. Add the heavy cream and reduce by half. Scrape the onion mixture into a small bowl or and chill.

Cut the bacon into pieces, mix with diced liver and seasonings and grind in a meat grinder.

Cut the bacon into 1 inch pieces. Dice the cooked liver, meat and fat, mix with the bacon, onions, and the seasonings except the wine and milk powder. Grind the mixture through the small die of a meat grinder.

Chill the meat mixture.

Chill your meat mixture in the freezer for 15 minutes then pass iit through the small die again. Repeat the process once more so that you&#39;ve ground the meat 3 times.

Pass the meat through the grinder 3 times.

As some readers have noted, 3 passes through the grinder is optimal and makes the finest texture, but 2 can give you a similar product.

Transfer mix to stand mixer and add milk powder.

Transfer the mixture to a stand mixer and add  the wine and 1/3 of the milk powder. Begin to mix on low speed. Keep a towel wrapped around the bowl to prevent milk powder from getting everywhere. Gradually add the rest of the milk powder.

Clean meat from paddle attachment.

Clean meat from the paddle attachment if needed to ensure even seasoning.

Cook a piece of liverwurst to test the seasoning.

Cook a small piece of the liverwurst to test the seasoning. Adjust until it tastes good to you. You may need to adjust the seasoning a few times. Refrigerate the sausage overnight for the most even, well flavored result.

Roll liverwurst in clingfilm.

Pack the sausage into a loaf pan or another mold. For a circular shape you can wrap it in cheesecloth and poach in salted chicken stock or use an oven-safe jar.

You can also pack the sausage into a jar.

Cover the pan with a lid, or use a layer of parchment and foil. After forming or packing into the mold, allow the sausage to come to room temperature for an hour.

preheat the oven and bake the sausage.

Preheat an oven to 300. Bake the sausage in a pan of water that comes 3/4 of the way up the pan. cooking until the sausage until it reaches 150 internal  temperature when probed with a thermometer in the center.

Take the temperature after 45 minutes.

Cooking times can vary depending on your mold. Take the temperature after 45 minutes and then check every 15 minutes after until done.

Chill the sausage.

Remove the loaf pan and cool in a pan of cold water, then refrigerate or freeze until needed.

You can also sous vide the sausage.

You can also sous vide the sausage at 150 F for 2 hours.

Forming and Cooking

I used this as a guidance after looking at every braunschweiger recipe that I could find. I'm trying to create a really consistent product utilizing mostly (if not entirely) lamb and mutton and nothing artificial. I can hardly leave a review because I made so many changes based on what I had on hand and what I wanted to create. Subs include hearts for most of the meat, bacon grease for bacon, plum vinegar for brandy, less pepper (it was still very spicy initially), no wine, curing salt, milk powder (I may try this if I can find organic whole), bay. It seemed well emulsified and sticky after 2 passes and was hard to push through so we skipped the 3rd grind. It tastes DELICIOUS, especially after the spice mellowed. I cooked it in jars, and a loaf pan as directed. It became more grainy after freezing. I think with more fat than I had, the texture would be improved. Even with all the changes, it's great and a helpful baseline recipe for me to experiment with and try to simplify.

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