Braunschweiger Liver Sausage

Meats	Metric	US
pork liver	500 g	1.10 lb.
pork jowls, bacon, or fat pork trimmings	500 g	1.10 lb.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
pepper	2.0 g	1 tsp.
marjoram	2.0 g	1 tsp.
nutmeg	1.0 g	½ tsp.
onion, finely chopped	60 g	1 onion

Instructions

1. Cut back fat into ¼” (6 mm) pieces.
2. Soak liver in cold running water for 1 hour, remove sinews, cut into slices and cover with water of 90°C (194°F). Poach liver 8-10 min stirring frequently. Cool liver in cold water for about 5 min and leave to drain water away.
3. Grind previously poached liver through 2 mm plate and emulsify. Grind fat pieces through 2 mm plate and emulsify.
4. Add salt, spices, onions, emulsified fat and liver and mix everything together.
5. Stuff loosely into pork bungs, pork middles or 65 mm synthetic cellulose casings. Tie the ends with twine and make a hanging loop.
6. Immerse sausages in boiling water and poach at 176-185°F (80-85°C) for 50-90 min until the internal meat temperature reaches 154-158°F (68-70°C).
7. Cool sausages in cold running water for about 10 min, then hang them up and cool down to below 6°C (43°F).
8. If smoky flavor is desired, the sausages may be cold smoked for 5-6 hours and then cooled down again.
9. Store in refrigerator.