This Pork Spread Recipe Will Surprise You!

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is leaner and more accessible.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is often less expensive.

Introduce the recipe for Braunschweiger, clarifying it's made from pure pork meat, not liver.

Prepare the pork neck and pork belly, ensuring the pork belly has enough fat for the recipe.

Place the solid frozen meat into a larger bowl for mixing with spices.

Add curing salt, black pepper, sweet paprika, mace, and ascorbic acid to the bowl with the meat.

Grind the meat mixture using a meat grinder, ensuring to clean the knife and plate if it tangles.

Grind the meat a second time for a finer texture.

Transfer the ground meat into a mixing bowl of a kitchen mixer.

Mix the meat until it reaches a temperature of about 18°C.

Prepare the casings for the sausages, noting that the chosen casings are not smokable.

Fill the casings with the meat mixture, ensuring to avoid air pockets.

Let the sausages dry for one day before smoking them.

Smoke the sausages for 3 to 4 hours, depending on how long the sawdust burns.

Test the sausages after smoking to check their spreadable consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens