Bruanschweiger/Liverwurst for 2020

Archeryrob · Feb 22, 2020

I never found a way I really liked cooked liver until one day I saw a recipe for Liverwurst, my family always called it Bruanschweiger. I edited the recipe from pig livers to match venison livers for size and have made it three years now.
This year I found You can freeze the meat too much before grinding and I had a hard time getting it emulsified properly. I never got it perfect, but it got close and I learned a valuable lesson for making it in the years forward.

Texture was good, but should have been better, but it still eats good.

Recipe on my blog and Youtube video on the process at the bottom.

Long video on making it, so it you got a short attention span, just skip through it.
https://youtu.be/wAhKKNedUDs

<iframe width="560" height="315" src="https://www.youtube.com/embed/wAhKKNedUDs" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

I give up, I can't get it to embed

28Shooter · Feb 22, 2020

Now I'm hungry! You'd think after 340 years my Bavarian soul would stop lusting for wurst and Alpenhorns.

Archeryrob · Feb 22, 2020

28Shooter said:
Now I'm hungry! You'd think after 340 years my Bavarian soul would stop lusting for wurst and Alpenhorns.

Wow, what's your secret, Please share. I'd like to live a longer life also.

lawrencewendall · Feb 22, 2020

Thanks! I made it twice (not with your recipe). The first time came out awesome, the next time not so well. I have some liver in the freezer, venison and beef, that may need to be thawed....

Devonian · Feb 22, 2020

Funny I was just thinking about trying this next year. I wonder how a sous vide cooler would work? Wouldn’t have to worry about hot spots and it’s really easy to control the water bath.

willtill · Feb 22, 2020

Love me some Braunschweiger. Shoot, I'm hungry now. My wife bought me a roll of it a couple of days ago. I'm going to attack it.

Here's an interesting spread for it:

Silver Star Braunschweiger Spread

8 ounces Silver Star Braunschweiger
8 ounces cream cheese
1/2 cup mayonnaise
1 small onion, finely chopped
Mix all together and spread on favorite cracker.

https://www.post-gazette.com/life/f...r-the-forgotten-pleasure/stories/201203220233

teratos · Feb 22, 2020

willtill said:
Love me some Braunschweiger. Shoot, I'm hungry now. My wife bought me a roll of it a couple of days ago. I'm going to attack it.

Here's an interesting spread for it:

Silver Star Braunschweiger Spread

8 ounces Silver Star Braunschweiger
8 ounces cream cheese
1/2 cup mayonnaise
1 small onion, finely chopped
Mix all together and spread on favorite cracker.

https://www.post-gazette.com/life/f...r-the-forgotten-pleasure/stories/201203220233

That sounds good!!

outrider58 · Feb 22, 2020

Bingo!

rseymorejr · Feb 22, 2020

Braunschweiger on rye bread with mustard! YUM YUM!

Occam · Feb 22, 2020

With proper German mustard and some rustic bread, washed down by a Teutonic beverage of some sort ... perfect!

lowoncash · Feb 22, 2020

It was the wurst of times, it was the brat of times......

outrider58 · Feb 22, 2020

Occam said:
With proper German mustard and some sourdough bread, washed down by a Teutonic beverage of some sort ... perfect!

Zackly!

BeoBill · Feb 22, 2020

https://www.binkerts.com/ = NIRVANA.

It's a meat candy store for my family.

Archeryrob · Feb 22, 2020

Devonian said:
Funny I was just thinking about trying this next year. I wonder how a sous vide cooler would work? Wouldn’t have to worry about hot spots and it’s really easy to control the water bath.

That just cooking it water, would be the same, maybe easier.

I just bought some horseradish mustard from a store today and going to try that on sammiches with cheddar. Thought theirs was a bit weak on the horseradish, but my wife says everything I do with HR is too strong.

Muleskinner · Feb 22, 2020

I have all 5 of the livers from the deer I shot last season frozen..never thought about making liverwurst with them. I've always fried them in a bed of vidalia onions. Might have to try this.

Pensfaninmd · Feb 22, 2020

BeoBill said:
https://www.binkerts.com/ = NIRVANA.

It's a meat candy store for my family.

For the win.... :party29:

antco · Mar 1, 2020

Muleskinner said:
I have all 5 of the livers from the deer I shot last season frozen..never thought about making liverwurst with them. I've always fried them in a bed of vidalia onions. Might have to try this.

I must admit, for a moment I was confused about how a deer would have five livers. :lol:

Archeryrob · Mar 1, 2020

antco said:
I must admit, for a moment I was confused about how a deer would have five livers.

That why we have been lobbying the state to not allow those GMO deer in to the state. Some come with 4 livers and 3 hearts. We want all non-GMO deer!!

Now you know, no one would complain if they came with 4 hind legs though. just sayin'

MigraineMan · Mar 2, 2020

Where did you get the casings that say "Venison Sausage, Not For Sharing"?

(kinda mean, but I totally get it ...)

Archeryrob · Mar 2, 2020

Probably these off of sausage make years ago. I had a bunch of left overs and I had bought some 24" casings that we not tied. I just cut them in half and hog ringed each side to get 1' casing for the boil pot.

My stuffing bag has gotten huge and need to sue stuff out of it. Its a 2 gallon zip loc and darn near full.

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