Recipe for Braunschweiger or Liverwurst? - Homesteading Today
Homesteading Today

Go Back   Homesteading Today > General Homesteading Forums > Countryside Families

Countryside Families Melissa's Forum


Like Tree4Likes

Reply
 
LinkBack Thread Tools Rate Thread
  #1  
Old 02/25/10, 11:13 AM
Banned
 
Join Date: Apr 2003
Location: A woods in Wisconsin
Posts: 9,278
Smile Recipe for Braunschweiger or Liverwurst?

For those of you that said you make your own (on the love it or hate it thread),
would you, please, post your recipe?

__________________
Reply With Quote
  #2  
Old 02/25/10, 11:47 AM
Wind in Her Hair's Avatar
Interrobanger
 
Join Date: Jul 2002
Location: Northwoods of Minnesota, formerly of Texas
Posts: 17,732

what?!?!!? make my own!?!?!? if I could that - I could be in REAL hyperlipidemia trouble!Still -I wanna recipe, too.

Maggie likes this.
__________________
She seeketh wool, and flax, and worketh willingly with her hands. Proverbs 31:13
Reply With Quote
  #3  
Old 02/25/10, 12:20 PM
 
Join Date: Feb 2005
Posts: 246
I would love to have it too!

Every search I've tried for this has landed me somewhere where they are trying to sell me some.

__________________
Reply With Quote
  #4  
Old 02/25/10, 12:48 PM
Cabin Fever's Avatar
NRA LifeMember since 1976
 
Join Date: May 2002
Location: Between Crosslake and Emily Minnesota
Posts: 13,423

It's my understanding that you never what to know what goes into making sausage. In other words, ignorance can be bliss.

Ardie/WI and Maggie like this.
__________________
This is the government the Founding Fathers warned us about.....
Reply With Quote
  #5  
Old 02/25/10, 01:59 PM
 
Join Date: May 2002
Location: Mid-Michigan
Posts: 4,145

I too want to hear about good make it from scratch liverwurst recipes. Dh and a friend tried to make some a couple years ago from a recipe friend found, and it was AWFUL!!

We have made sausage before, and it's just one of those things where if you like it enough, you can 'forget' what's really in it. Kind of like how horrified my daughter was the first time she found out that gravy is really just meat fat with flour or cornstarch stirred in. Or that gelatin comes from boiled bones. But she eats both of them anyway. (And leftover chicken gravy in our refrigerator is referred to jokingly as 'chicken jello' because of the consistency it takes on when it's chilled)

Reply With Quote
  #6  
Old 02/25/10, 05:21 PM
 
Join Date: Aug 2003
Posts: 369

Liverwurst
from “Better Than Store-Bought”

¾ pound pork liver, fresh or frozen, cut into 1- inch cubes and chilled
½ pound lean, trimmed pork, cut into 1-inch cubes and chilled
¼ pound fresh pork fat, cut into ½ inch cubes and chilled
½ cup coarsely diced onion
1 tablespoon nonfat dry milk
½ teaspoon ground white pepper
scant ½ teaspoon ground cardamom
scant ½ teaspoon ground ginger
1/8 teaspoon ground mace
½ teaspoon ground coriander
1/8 teaspoon dried marjoram, crumbled
1 ½ teaspoons salt
¾ teaspoon sugar
2 ice cubes, broken up

1.Toss together the cubed meats, fat, and the onion.
2.Combine in a small bowl the dry milk, pepper, cardamom, ginger, mace, coriander, marjoram, salt, and sugar and sprinkle the mix over the meat. Mix everything together.
3.In a food processor, puree the seasoned meat in several batches, running the machine as long as necessary to make as smooth a puree as possible. Combine all batches of the puree and mix them well in the processor, adding the ice and running the machine until the ice melts.
4.Using a food mill fitted with the finest disc, force the liverwurst mixture through. (This will eliminate any bits of stringy membrane not dealt with by the pureeing process.) Chill for an hour or two.
5.In a large pot bring enough water to a boil to cover by at least 2 inches a sausage 3 inches in diameter.
6.Double a piece of cheesecloth into a 12 inch square. Have at hand a needle and thread and either string or the wire twists used for closing plastic bags. (You will also need a 10 x 15 inch plastic bag of the kind used for oven roasting.) Lay the doubled cheesecloth flat and spoon the sausage mixture into the center. Lift the opposite edges of the cloth and roll the mixture back and forth a few times to form a cylinder about 3 inches in diameter, then tighten the cloth and fold one side over the other around the sausage roll, patting and smoothing it into an even cylinder. With a few long, slanting stitches, sew the overlapping edges of the cheesecloth to compress the sausage further and to give it rounded ends. Tie each end with a string or fasten it with a wire twist.
7.Put the sausage into the oven-roasting bag, easing it carefully into the bottom; it should just fill the horizontal space (if it's a bit too long, compress the ends). Lay the bag flat on the table and use your hands to expel all possible air, beginning at the top of the sausage. Use string or a wire twist to close the neck of the bag, close to the top.
8.Ease the sausage into the simmering water, making sure that the tied end is not immersed. Put a small, heavy plate over the sausage to keep it under the surface. Check the temperature of the water a few times as cooking begins and adjust the heat so that the liquid is kept between 170 and 175 degrees. Poach the sausage for about 2 hours or until any juice collected in the bag looks clear, not pink. When you think the sausage is done, lift out the bag, open the top, and test the center of the sausage with an instant read thermometer, which will give a reading of at least 170 degrees when the sausage is done.
9.Pour the hot water out of the cooking pot and fill it with cold water. Refasten the cooking bag and plunge it into the cold water, again with the neck of the bag above the surface. Let cold water run slowly into the pot for about 20 minutes or until the sausage has cooled completely.
10.Refrigerate the sausage, still in the cooking bag, for 24 hours before serving it (during this time the sausage will reabsorb any juice in the bag.) Remove the sausage from the bag, cut off the cheesecloth, and wrap and refrigerate the sausage. Plan to consume it within about a week to retain its full savor. (It can be frozen, but freezing makes it soggy, so we recommend making only the amount you can use within that time.) If you can use two liverwursts, double the recipe and make two rolls; they can be poached together in a single bag.

Makes one 1 1/2 pound sausage

__________________
Reply With Quote
  #7  
Old 02/25/10, 08:59 PM
 
Join Date: Feb 2007
Posts: 87

Mine is more of a pate - that is I don't bother stuffing it - just can it and smear it on the bread rather than smearing it out of the casing.

1 kg fresh liver
500 g belly meat (good and fatty)
2-4 medium onions
1-2- or 3 cloves garlic - how garlicy do you l ike it?
the seasonings are approx...
3 t salt
2-3 t sage (more if fresh)
some thyme
pepper
2 glasses red wine
lard

mix liver, belly meat, salt, pepper, sage, thyme, onions, garlic and one of the glasses of red wine together. Drink the other glass while you gind everything else. Grind it - puree it - whatever. Get it as smooth or as lumpy as you like.
I pack mine raw in half pint jars (so I can get the whole thing eaten up within a day or so) 2/3 or so full (it expands). top with a dallop of lard - maybe a tablespoon or so (don't skip this it can get pretty dry if you don't). Put on lids and bands and process. I do mine 75 minutes at 10lbs that's for pints but I do it that long just to make sure.

It's super simple and really, really good (if you like this sort of thing). Spread on real rye bread with plenty of butter - onions are good on top - und lass es dir schmecken!

This isn't exactly low-cal health food - but hey - something's gotta get you. I'd raise pigs if for no other reason than to make this....

-Eric

__________________
Reply With Quote
  #8  
Old 03/09/10, 12:43 PM
 
Join Date: Feb 2005
Posts: 246
it turned out delicious!

dd's bf brought us 25 lbs of beef liver cleaned out of his parent's freezer, some dated as old as 2004 this past weekend so I decided to make some. I really expected the liver to be freezer burned and not so nice. It was lovely. I did eruehr's recipe simply because I had all the ingredients. I used some tough round steak(beef) instead of pork belly meat. OMG, it turned out to die for! I canned it for 90 minutes in quarts. 11yo ds, who can be an irritatingly picky eater, took a sandwich in his lunch and loved it. The recipe only made three quarts and we opened the second quart today. It's not at all like storebought brunschweiger (sp).

Guess I'm going to have to make more!

__________________
Reply With Quote
  #9  
Old 03/09/10, 09:06 PM
Mom_of_Four's Avatar
Chicken Wrangler
 
Join Date: Jan 2008
Location: Outside Charlotte NC
Posts: 7,717

I'm printing off this recipe, even though we don't have hogs and I haven't even seen pork liver in the store recently. But I LOVE Liverwurst and would really love trying to make my own. Thanks, both of you!

__________________

Serving Children Since 1994.

Reply With Quote
  #10  
Old 03/09/10, 09:10 PM
How Do I's Avatar
In the Garden or Garage
 
Join Date: Feb 2008
Posts: 2,139

Those recipes sound great. I'll be printing them also. Thanks!

__________________

My How To blog - Happy Homesteading!

Reply With Quote
  #11  
Old 01/04/13, 01:07 PM
Love it, or leave it...
 
Join Date: Aug 2004
Location: Wausau, Wisconsin
Posts: 401

I just tried the recipe that eruehr posted above. Seems to have turned out nicely! I put the mixture into the freezer to thicken, so I can grind one last time prior to pressure canning in jars. Can't wait to taste it.

__________________

Gunsmith & NRA Instructor
NRA Life Member
USAF/AD (82-92) AFSC 81172/321

Reply With Quote
  #12  
Old 01/04/13, 03:00 PM
Nomad's Avatar
 
Join Date: Dec 2002
Location: Northeast Ohio
Posts: 4,210

I've been eating the stuff since I was a small child, but I'm not supposed to anymore for health reasons. But of course I do on occasion. I don't know what brand the wife has been getting recently, but it has so much garlic that it's not as tasty as I would like. Normally my cats would rip your arm off to get some but they won't touch this stuff. Hard to believe I don't care for it because I do like garlic. It's just too overpowering.

Nomad

__________________
Reply With Quote
  #13  
Old 01/04/13, 03:14 PM
 
Join Date: Oct 2010
Location: OH
Posts: 567

Whoa, did you mean Braunschweiger Rotwurst? I just googled a German language recipe, and I'm with CF on this one...

2 kg gekochtes in Würfel geschnittenes Wellfleisch( vom Metzger), gekochtes Herz und Nieren (Schwein), sowie durchgedrehte, gare Schwarten,
ca. 1 Liter frisches Blut.
Zubereitung - gewürzt wird mit 50 g Salz, jeweils 2 Tl gestoßenen Nelken, weißem Pfeffer und gestoßenem Nelkenpfeffer.
Masse im Weckglas bei 98 Grad 2 Stunden ziehen lassen.
Quelle: Henriette Davidis Kochbuch aus dem Jahre 1843.

...my own free translation:

2 kg boiled pork belly, cooked pork heart & kidneys, as well as cooked, processed pork skin, ca. 1 l fresh blood
Season with 50 g salt, 2 teaspoons each of powderized cloves, pepper, and allspice.
Combine and process in canning jar at 98 deg. C for 2 hours
Source: Henriette Davidis Cookbook from 1843

__________________
Reply With Quote
  #14  
Old 01/04/13, 05:34 PM
Alice In TX/MO's Avatar
More dharma, less drama.
 
Join Date: May 2002
Location: Texas Coastal Bend/S. Missouri
Posts: 30,194

Nein, aber danke. Wir mochten keine Blut.

__________________

Alice
* * *
"No great thing is created suddenly." ~Epictitus

Reply With Quote
  #15  
Old 01/04/13, 06:20 PM
Nomad's Avatar
 
Join Date: Dec 2002
Location: Northeast Ohio
Posts: 4,210
Quote:
Originally Posted by Alice In TX/MO View Post
Nein, aber danke. Wir mochten keine Blut.

That also gave me pause. I hope the stuff I've eaten all my life didn't have that.

Nomad
__________________
Reply With Quote
  #16  
Old 01/04/13, 07:07 PM
Alice In TX/MO's Avatar
More dharma, less drama.
 
Join Date: May 2002
Location: Texas Coastal Bend/S. Missouri
Posts: 30,194

I don't think Rotwurst is the liverwurst we are familiar with on this side of the pond. Rot is the German word for red.

__________________

Alice
* * *
"No great thing is created suddenly." ~Epictitus

Reply With Quote
  #17  
Old 01/05/13, 01:38 AM
 
Join Date: May 2009
Posts: 259

I have never been able to find anything as good as mom's
One of the components was the meat from the head

We always made liverwurst and scrapple at the same time

That's another thing I wish I'd asked her before she passed

__________________
Reply With Quote
  #18  
Old 01/05/13, 09:08 AM
big rockpile's Avatar
If I need a Shelter
 
Join Date: Feb 2003
Location: Ozarks
Posts: 16,860
Quote:
Originally Posted by tripletmom View Post
dd's bf brought us 25 lbs of beef liver cleaned out of his parent's freezer, some dated as old as 2004 this past weekend so I decided to make some. I really expected the liver to be freezer burned and not so nice. It was lovely. I did eruehr's recipe simply because I had all the ingredients. I used some tough round steak(beef) instead of pork belly meat. OMG, it turned out to die for! I canned it for 90 minutes in quarts. 11yo ds, who can be an irritatingly picky eater, took a sandwich in his lunch and loved it. The recipe only made three quarts and we opened the second quart today. It's not at all like storebought brunschweiger (sp).

Guess I'm going to have to make more!
Soundslike it would be good made out of Deer Liver.

big rockpile
__________________

I love being married.Its so great to find that one person you want to annoy for the rest of your life.



If I need a Shelter
If I need a Friend
I go to the Rock!

Reply With Quote
  #19  
Old 01/05/13, 09:29 AM
Nomad's Avatar
 
Join Date: Dec 2002
Location: Northeast Ohio
Posts: 4,210
Quote:
Originally Posted by Alice In TX/MO View Post
I don't think Rotwurst is the liverwurst we are familiar with on this side of the pond. Rot is the German word for red.
Thank goodness. That explains the "rot". Eeeew.


Nomad
__________________
Reply With Quote
  #20  
Old 01/05/13, 11:07 AM
 
Join Date: May 2002
Location: Tennessee
Posts: 2,088

Every recipe I have ever tried turned out "nasty". I found a brand I like and hope the store continues selling it. No more home-made for me!!

__________________
Reply With Quote
Reply



Thread Tools
Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -5. The time now is 08:34 PM.