Homemade Braunschweiger Recipe

Classic Homemade Braunschweiger or Liverwurst

WEBJan 1, 2024 · Remove and pour off any oil, then add the onion and the additional fat to the pan and cook until softened, about 5 minutes. Add …

Rating: 5/5(1)

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How To Make Liverwurst StepByStep Guide & 5 …

WEBNov 29, 2022 · 5. Grind the spices to a fine powder. Optionally, you can grind the marjoram . Depending on how fine you want it. This is …

Rating: 5/5
1. Cut the onions into strips and slowly simmer in an oiled pan until golden brown for up to 10 min.
2. Cut the meat and fat into pieces. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
3. Put the pieces of meat and the back fat in a sealable plastic bag or vacuum them. Note: If you vacuum the meat pieces / put them in a plastic bag and cook them sous vide, you will not lose any water while cooking. This way, you do not need any additional broth later as the whole broth and fat is preserved in the bag. If you want to cook your meat without the Sous Vide method you can cook it in water. You need to weigh the meat before and after the cooking process. The lost weight needs to be added back into the sausage mixture. This way you re-add the amount of broth that you lost while cooking.
4. Put the bags in the tempered water or in the sous vide cooker and cook the meat and fat at 76 degrees Celsius (169 Fahrenheit) for 70 minutes. If you do not use the sous-vide method you just cook them in a pan.

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Homemade Liverwurst or Braunschweiger from Lamb …

WEBApr 21, 2021 · Grinding the mixture. Cut the bacon into 1 inch slices. Dice the cooked liver, lamb and lamb fat, then mix with the bacon, creamy …

1. Pat the liver dry, then season with salt and pepper and brown on high heat in the oil well on each side. Remove the liver, pour off any browned oil, then add the onion and the additional lard and cook until softened, turning the heat to medium-high stirring here and there, about 5 minutes.
2. Cut the bacon into 1 inch slices. Dice the cooked liver, lamb and lamb fat, then mix with the bacon, creamy onions, and all the seasonings except the wine and milk powder and pass through the small die of a meat grinder into a bowl.
3. Transfer the meat to the bowl of a stand mixer add 1/3 of the milk powder, and begin to mix on low speed (It’s good to hold a towel around the mixer bowl at this point, as milk powder is notorious for poofing up all over the place).
4. Cook a small piece of the mixture to test the seasonings, adjust as you see fit (season it aggressively as it will be served cool and low temps mute flavors) then refrigerate the sausage overnight for the most even, well flavored result.

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