braunschweiger
Braunschweiger (Homemade Liverwurst) Its origin is Braunschweig, in the Brunswick province of Germany. As with any paté, flavor improves with a day or two of aging, and if you have...
Ingredients
- 2poundlean pork
- 1poundpork fat
- 11/4 pounds pork liver
- 1medium onion, chopped
- 2tablespoonsalt
- 2teaspooncloves
- 1teaspoonblack pepper
- 1/2teaspoonallspice
Directions
- 1
Braunschweiger (Homemade Liverwurst) Its origin is Braunschweig, in the Brunswick province of Germany
- 2
As with any paté, flavor improves with a day or two of aging, and if you have a smoker, a light smoking
- 3
You can stuff the paté into pork or beef casings, tie them with string in 8- to 12-inch lengths, and adjust the stuffing in order to leave a
- 4
Simmer the links about 45 minutes in a pot of water, then dip them in cold water to keep the fat from settling along the bottom
- 5
If you have no casings, bake the pork paté in a loaf pan, as you would a French paté
- 6
You can either serve it in slices or use it as a creamy spread
- 7
2 pounds lean pork 1 pound pork fat 1 1/4 pounds pork liver 1 medium onion, chopped 2 tablespoons salt 2 teaspoons cloves 1 teaspoon black p
- 8
Sauté the onion in a little pork fat or butter until it is soft