How To Make Braunschweiger Recipes

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Braunschweiger II image

LIVER SAUSAGE AND BRAUNSCHWEIGER These are cured sausages traditionally made from pork liver and pork hearts. Braunschweiger is smoked after cooking, hence the "braun" in the name. They are best stuffed into beef middles as fibrous casings do not shrink with the sausage. This particular recipe is a modified version of the previous and has much better flavor and texture. The main difference is the addition of chicken liver and beef liver. The amounts of the various meats are not critical and just represent the amounts I ended up with and weighed on a gram scale. You can divide by 450 to get pounds. Source: Jack Schmidling Productions, Inc.

Recipe From food.com

Provided by Queen Dragon Mom

Categories     Meat

Time 7h4m

Yield 15 pounds

Number Of Ingredients 17



Braunschweiger Spread image

This spread is so creamy and delicious it's satisfying even to those who think they don't like liver sausage.-Gayle Lewis, Yucaipa, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield about 1-1/2 cups.

Number Of Ingredients 9

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