[USA] Braunschweiger - Liver Sausage
Butterbean, could I request a clarification on the meat products in the recipe? You gave the following.
The assorted offal meats - 10 lbs. Rough breakdown (2 hearts, 3 kidneys, lights, meat 70/30) 40% Liver 60%
I understand the 2 hearts, 3 kidneys, (1) set of lungs. What has me confused is the meat 70/30 and 40% liver 60%.
If I were to guess, I'd say you're talking about 4# offal cuts, and 6# liver?? If the offal cuts are shy of the 4# needed, you'd add a 70/30 meat to make-up the difference?? How about pork butt which is 80/20 meat to fat ratio?
Thanks for the clarification.
Rick
The assorted offal meats - 10 lbs. Rough breakdown (2 hearts, 3 kidneys, lights, meat 70/30) 40% Liver 60%
I understand the 2 hearts, 3 kidneys, (1) set of lungs. What has me confused is the meat 70/30 and 40% liver 60%.
If I were to guess, I'd say you're talking about 4# offal cuts, and 6# liver?? If the offal cuts are shy of the 4# needed, you'd add a 70/30 meat to make-up the difference?? How about pork butt which is 80/20 meat to fat ratio?
Thanks for the clarification.
Rick
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Had a calf break its ankle yesterday while it was messing around in a hay ring so I had to put it down. I butchered the calf and took the lights and made some more braunschweiger. Used this recipe only I added 1 tsp of red pepper and used the liver, heart, kidneys and lungs from the calf. Didn't add any extra meat. Didn't emulsify just ground twice with the course plate. Poached only.
Result was some of the best braunschweiger I've ever tasted. Don't know if the addition of the red pepper put it over the top or if it was the use of veal rather than pork. At any rate it was outstanding from the texture to the flavor. Well pleased to say least.
Amended recipe
For 10 lbs sausage-
2 cups non fat dry milk
5 Tbs salt
2 Tbs onion powder
2 Tbs powdered sugar
2 tsp insta cure No. 1
1 Tb ground white pepper
1 tsp of red pepper powder
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp rubbed sage
1/2 tsp ground marjoram
1/2 tsp ground nutmeg
1/2 tsp ground ginger
10 lbs organ meats - veal
Result was some of the best braunschweiger I've ever tasted. Don't know if the addition of the red pepper put it over the top or if it was the use of veal rather than pork. At any rate it was outstanding from the texture to the flavor. Well pleased to say least.
Amended recipe
For 10 lbs sausage-
2 cups non fat dry milk
5 Tbs salt
2 Tbs onion powder
2 Tbs powdered sugar
2 tsp insta cure No. 1
1 Tb ground white pepper
1 tsp of red pepper powder
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp rubbed sage
1/2 tsp ground marjoram
1/2 tsp ground nutmeg
1/2 tsp ground ginger
10 lbs organ meats - veal
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Good stuff isn't it?
Its just 124 mm bologna casing.
Cattle just seem to look for ways to get hurt or killed. I was glad I was able to put the calf to good use though. It ended up going to a family with four foster children. I have plenty of meat and offered it to a foster parent thinking he might take the problem off my hands and I'd have the day to relax. I saw right quick he was in over his head when he started talking about cutting all the meat off the bone and making hamburger so I did just what I had intended not to do and butchered, processed, packaged and froze the meat for him to take home. He said he didn't eat liver or heart hence the braunschweiger. He now loves liver. He thought it was incredible. We now have a convert.
Its just 124 mm bologna casing.
Cattle just seem to look for ways to get hurt or killed. I was glad I was able to put the calf to good use though. It ended up going to a family with four foster children. I have plenty of meat and offered it to a foster parent thinking he might take the problem off my hands and I'd have the day to relax. I saw right quick he was in over his head when he started talking about cutting all the meat off the bone and making hamburger so I did just what I had intended not to do and butchered, processed, packaged and froze the meat for him to take home. He said he didn't eat liver or heart hence the braunschweiger. He now loves liver. He thought it was incredible. We now have a convert.
Butterbean, that stuff looks great! Anything made from veal always tastes more delicate and mild. I'm not that crazy about beef liver but would eat veal liver with onions seven times a week!
And kudos to you for donating the meat to a needy family. What a generous gesture, and so fitting at this time of the year!
And kudos to you for donating the meat to a needy family. What a generous gesture, and so fitting at this time of the year!
Recipe Conversion
Meats 100%
Salt 2%
Cure #1 .25 %
NFDM 5.3%
Onion Powder .27 %
Powdered Sugar .27%
White Pepper .15%
Red Pepper .04%
Ground Cloves .02%
Ground Allspice .02%
Rubbed Sage .02%
Marjoram .02%
Nutmeg .02%
Ginger .02%
Making this this week so here is a % conversion
Buddy killed 6 pigs yesterday....more offal than I could ever use
Salt 2%
Cure #1 .25 %
NFDM 5.3%
Onion Powder .27 %
Powdered Sugar .27%
White Pepper .15%
Red Pepper .04%
Ground Cloves .02%
Ground Allspice .02%
Rubbed Sage .02%
Marjoram .02%
Nutmeg .02%
Ginger .02%
Making this this week so here is a % conversion
Buddy killed 6 pigs yesterday....more offal than I could ever use
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Yes. I can pork stock and keep it on the ready. Its great to use in cooking and especially shines when you use this rather than water when making rice. FWIW, I've found its best to cool the stock and skim any excess fat from the top before canning to insure a good seal.
One of the most delicious pork stocks I've tasted comes from the stock you have left over when making boudin. It turns out as a highly seasoned stock that is really incredible.
One of the most delicious pork stocks I've tasted comes from the stock you have left over when making boudin. It turns out as a highly seasoned stock that is really incredible.
Yeah it's great. I especially like the stock that a pig's head makes, and if you have a trotter to toss in it will improve any stock by adding plenty of collagen. Pork stock sometimes smells kind of bad when it gets going but don't let that put you off. Also, it requires more skimming early on. Don't let it boil hard before you skim or it will get cloudy. It's a great base for any soup, but my favorite application is chili.
-
- User
- Posts: 57
- Joined: Wed Apr 13, 2016 10:36
- Location: Gold Coast
Back home - in New Zealand - one of the favourite foods for the Maori is 'boil-up', or "puha' ( Used to be Puha and Pakeha ( Pakeha the name for White person!).
Take fairly meaty pork bones, such as back bone, rinse off in cold water, then slowly bring to the slight simmer as if for stock but without all the veg.
Cook out for a few hours, then add some peeled potatoes ( ones that will hold and not mush), chunks of cabbage ( as in about 3 inches square), and ( optional, but really makes the dish)plenty of watercress.Salt & pepper to taste.
Cook out for a further hour or so ( explains why i was saying about potatoes holding together) and serve in soup bowls.
Sounds strange, but usually accompanied with tomato sauce ( your equivalent is tomato ketchup), and Maori bread.
Easiest equivalent to maori bread is damper / billy bread /- flour, baking powder, milk, butter, salt, sugar, mixed to a scone dough consistency, and baked.
Very tasty, suck the bones. meat should just fall off.
Really worth while giving a try. one of myu favourites. Good way to do trotters.....
Take fairly meaty pork bones, such as back bone, rinse off in cold water, then slowly bring to the slight simmer as if for stock but without all the veg.
Cook out for a few hours, then add some peeled potatoes ( ones that will hold and not mush), chunks of cabbage ( as in about 3 inches square), and ( optional, but really makes the dish)plenty of watercress.Salt & pepper to taste.
Cook out for a further hour or so ( explains why i was saying about potatoes holding together) and serve in soup bowls.
Sounds strange, but usually accompanied with tomato sauce ( your equivalent is tomato ketchup), and Maori bread.
Easiest equivalent to maori bread is damper / billy bread /- flour, baking powder, milk, butter, salt, sugar, mixed to a scone dough consistency, and baked.
Very tasty, suck the bones. meat should just fall off.
Really worth while giving a try. one of myu favourites. Good way to do trotters.....