Homemade Braunschweiger: A Traditional German Liver Sausage Recipe

Ingredients

2 pounds pork liver
1/2 pound pork fatback
1 cup crushed ice
1/4 cup chopped onion
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground white pepper
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon curing salt (optional)
Edible sausage casings

Steps and instructions

First, rinse the pork liver and fatback under cold water. Trim off any gristle from the liver and cut into 1-inch cubes.
Place the pork liver and fatback in the freezer for about 30 minutes until it is partially frozen.
While the meat is chilling, prepare the onions and garlic. Chop the onions finely and mince the garlic.
Once the meat is partially frozen, grind the liver and fatback through the fine disk of a meat grinder into a large bowl set in a larger bowl of ice.
Add the crushed ice, chopped onion, minced garlic, salt, white pepper, mace, allspice, coriander, cardamom, nutmeg and curing salt (if using) to the ground meat.
Mix the ingredients thoroughly until well combined and then grind the mixture again.
Stuff the mixture into the sausage casings, twisting off links at 4-inch intervals.
Arrange the sausages in a single layer on a wire rack set over a baking sheet.
Place the rack in the refrigerator and let the sausages dry for 24 hours.
After 24 hours, the Braunschweiger is ready to be cooked. Simmer the sausages in water just below the boiling point (180°F to 185°F) for about 1 hour.
Cool the sausages quickly under cold running water for several minutes, then hang them to dry in a cool place.
The Braunschweiger is now ready to be served. Enjoy it on a piece of good bread with mustard and pickles!

Tools for making

Meat grinder - A tool used to grind the partially frozen pork liver and fatback.
Large bowl - A bowl to hold the ground meat mixture while mixing the ingredients.
Ice - Crushed ice is added to keep the mixture cold during preparation.
Chopping board - Used to chop the onions finely.
Knife - Used to mince the garlic and trim off any gristle from the pork liver.
Sausage stuffer - Used to stuff the mixture into the edible sausage casings.
Wire rack - Used to arrange the sausages in a single layer during the drying process.
Baking sheet - Placed under the wire rack to catch any drippings during drying.
Baking paper - Can be used to line the baking sheet for easier cleanup.
Large pot - Used to simmer the sausages in water for cooking.
Thermometer - Used to monitor the water temperature during simmering.

Recipe variations

Use different spices or seasonings to customize the flavor profile, such as adding paprika, cayenne pepper, or dried herbs.
Experiment with different types of liver, such as chicken liver or veal liver, for a unique twist.
Add diced bacon or pancetta for additional smokiness and flavor.
Replace the pork fatback with beef fat or lamb fat for a different taste.
Try using different types of edible sausage casings, such as collagen casings or natural casings.
For a healthier option, use leaner cuts of meat and reduce the amount of fat in the recipe.
Add diced onions, bell peppers, or other vegetables for added texture and flavor.
For a spicier variation, include chopped jalapenos or other hot peppers.
Experiment with different cooking methods, such as smoking the Braunschweiger instead of simmering.
Make a vegetarian version using plant-based proteins, such as tofu or seitan, as a substitute for the liver.

Recipe overview

This classic Braunschweiger recipe takes you on a culinary journey to the heart of Germany. Known for its rich and savory flavor, Braunschweiger is a type of liver sausage that is beloved by many. While it may seem like a complex dish, with some patience and careful preparation, it's entirely possible to make it in your own kitchen. The process involves grinding pork liver and fatback, combining them with an array of aromatic spices and stuffing the mixture into sausage casings. After a period of drying and a gentle simmer, you'll have a delicious, homemade version of this traditional German delicacy. It is perfect served on a slice of good bread with mustard and pickles for a hearty lunch or dinner. Embrace the adventure of sausage making with this detailed Braunschweiger recipe, and enjoy a taste of Germany in your own home.

Common questions

Can I use chicken liver instead of pork liver? No, this recipe specifically calls for pork liver. Chicken liver has a different flavor and texture, which will affect the final taste and consistency of the Braunschweiger.
Is the curing salt necessary? The use of curing salt is optional. It helps to preserve the color and flavor of the Braunschweiger and adds a slightly tangy taste. If you prefer a more traditional flavor, it is recommended to include the curing salt.
Can I substitute the sausage casings with something else? Sausage casings are an essential part of making Braunschweiger. They help shape and hold the sausages together during the cooking process. It is not recommended to substitute them with other materials.
How should I store the finished Braunschweiger? Once cooked and dried, the Braunschweiger can be stored in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container to maintain freshness. It will typically keep well for up to one week.
Can I freeze the Braunschweiger? Yes, you can freeze the Braunschweiger. Wrap it tightly in plastic wrap or place it in a freezer-safe container. It can be frozen for up to three months. Thaw it in the refrigerator before consuming.

Serving dishes and utensils

Meat grinder - A tool used to grind the pork liver and fatback.
Sausage stuffer - An equipment used to stuff the sausage mixture into casings.
Wire rack - A rack used to place the sausages for drying.
Baking sheet - A sheet used to catch any drippings while drying the sausages.
Large bowls - Used for mixing and holding the ground meat mixture.
Knife - Used for trimming gristle from the pork liver and fatback.
Measuring cups and spoons - Used to measure the ingredients accurately.
Spatula - Used for mixing the ingredients thoroughly.
Sausage casings - Edible casings used for stuffing the Braunschweiger mixture.
Cooling rack - Used to cool the cooked sausages quickly under cold running water.

Origin stories

Braunschweiger has a rich and savory history as deeply flavored as the liver sausage itself. Hailing from Germany, this delicacy is named after the city of Braunschweig, or Brunswick in English. According to tradition, Braunschweiger was a favorite meal amongst the city's wealthy merchant class during the Middle Ages. This type of liver sausage was so esteemed that it was often given as a tribute to princes and nobles. Today, it remains a beloved dish, often enjoyed in a humble sandwich, demonstrating that the simplest pleasures often have the most noble roots. A slice of Braunschweiger, a smear of sharp mustard, a pickled gherkin or two, and perhaps, a cold brew—therein lies a taste of history, a bite of Germany's gastronomic heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.