Braunschweiger Liverwurst 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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
