Braunschweiger | Celebrate Sausage S05E13

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.

Start with fresh pork liver, cured ham, pork belly, pork back fat, and pork shoulder.

Cut the pork belly and pork shoulder into manageable pieces.

Grind the meat and fat separately, keeping the fat separate initially.

Run the liver through a blender until ultra smooth.

Combine the ground meat and fat in a food processor with spices, keeping temperature below 45°F.

Add crushed ice during processing to maintain temperature.

After achieving a paste-like consistency, add the blended liver.

Continue chopping until the mixture is smooth and well-combined.

Add reserved fat and potato starch for emulsification, keeping temperature below 55°F.

Prepare the casing for stuffing the sausage mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens