Recipes

Braunschweiger
  • Ingredients
  • 1 pound pork liver, trimmed and finely ground
  • 1 pound ground pork
  • 1 tablespoon finely minced onion
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed mustard seed
  • Pinch ground marjoram
  • Pinch ground allspice
  • 1/8 teaspoon liquid smoke (optional)
  • 1 tablespoon salt
  • 3/4 teaspoon freshly ground white pepper
  • 2 tablespoons nonfat dry milk
  • 1/4 cup cold water
Directions
  1. Add the liver, pork and remaining ingredients to the mixing bin and process until thoroughly blended
  2. Using the #29 horn extrude the mixture into the casings and twist off into six or eight-inch links
  3. Poke several holes down the length of each sausage. Place sausages in a large pot and cover with water
  4. Heat water just to the point before boiling
  5. Reduce heat and cook for 45 minutes or until cooked through
  6. Rinse in cold water until cool
  7. (These sausages may be smoked at this point at 150F
  8. for two hours.) Refrigerate cooled sausage and use within one week.


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