California Farm Winter Braunschweiger Sausage
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.
California Farm Winter Braunschweiger Sausage
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.
Cooking Instructions
- 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.
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