California Farm Winter Braunschweiger Sausage

Name: California Farm Winter Braunschweiger Sausage
Yield: 2 people, 22 sausages
Cuisine: American
Ingredients: 1 1/2 pounds whole pork liver, browned in porkfat to bring out the flavor; 1 1/2 pound boneless fresh Pork shoulder with lean back bacon; 1 1/2 pound fresh pork belly with fat side bacon; 1 pint cold water; 1 pint brandy; 20 grams seasalt; 5 grams butchers pink salt; 25 grams white ground pepper; 5 grams each coriander, ginger, garlic, onion powder, red paprika, marjoram, mace, laurel; 1 Tsp mustard seeds; 1 Tsp black or white sesame seeds; 22 Pork Sausage casings, 42 mm; 4 1/2 chimneys with Mesquite charcoal and 9 cups hardwood for smoking; See also braunschweiger summer sausage

Hobby Horseman @HobbyHorseman

California, United States

Braunschweiger (sounds like Brown Swagger) is a traditional, cold smoked german pork sausage that is spreadable on sandwiches. Made in winter when pigs were butchered and the meat could be kept cold and fresh. Here is my grandparents recipe from before there were refrigerators.
The sausage is cured one day and then cold smoked and dried 12 hours on, 12 hours off, for 9 days. Stays fresh and spreadable till next winter. Worth making, a delicacy, far superior to factory made sausages with the same name.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

9 days below 72F degrees

2 people, 22 sausages

1 1/2 poundswhole pork liver, browned in porkfat to bring out the flavor
1 1/2 poundboneless fresh Pork shoulder with lean back bacon
1 1/2 poundfresh pork belly with fat side bacon
1 pintcold water
1 pintbrandy
20 gramsseasalt
5 gramsbutchers pink salt
25 gramswhite ground pepper
5 gramseach coriander, ginger, garlic, onion powder, red paprika, marjoram, mace, laurel
1 Tspmustard seeds
1 Tspblack or white sesame seeds
22Pork Sausage casings, 42 mm
4 1/2chimneys with Mesquite charcoal and 9 cups hardwood for smoking
See also braunschweiger summer sausage
California Farm Summer Braunschweiger Sausage
Equipment: hand sausage grinder, hand sausage stuffer with wide tube, spice grinder, barbecue smoker, butcher twine
Cost: pork meat, pork liver, farmfree or $2 a pound at the butchers, pork bacon $4 a pound, charcoal/hardwood $5, pork casings 5 cents, 80 cents per sausage

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Steps

9 days below 72F degrees

1

Pulverize the spices in coffee grinder. Dissolve in water and brandy. Sprinkle sesame seeds and mustard seeds over. Let flavors mingle.
2

Brown the whole liver, a 3 pound liver will shrink to two pounds when browned. Make slices.
3

Make the stuffing. Cut strips by weight of 32% browned liver, 32% cold shouldermeat, 27% fat pork belly bacon and 9% lean back bacon. Soak in brandy and water and salts and spices overnight. Dice the pure bacon fat and keep aside. Coarse grind the meats in half pound portions. Add diced cubes of bacon fat in by hand evenly into the coarse stuffing. Maintain the ratio 32-32-27-9 percent when grinding and mixing the meats.
4

Use hand sausage stuffer with wide tube to stuff quarter pound sausages. Make two sausages per half pound filling. Tie with double butcher knots. Lay to cure one day in cold oven with wet towel on bottom to keep humidity up and sausage casings soft.
5

Cold smoke at night. Dry during the day. Repeat daily for nine days. Squeeze sausages daily to feel if they remain spreadable, smoke longer or shorter if they feel too dry or too soft after nine days.

Linked Recipes

California Farm Summer Braunschweiger Sausage

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on October 13, 2024 07:03

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.