Braunschweiger Alarmist Sausage-American
|Pork liver||350 g||0.77 lb|
|Pork abdomen trimmings||200 g||0.88 lb|
|Back fat or adamantine fat trimmings||150 g||0.33 lb|
|Pork meat trimmings, close bones, ribs, breach heads||300 g||0.66 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||1/2 tsp|
|Onion||60 g||1 onion|
|Potato flour||50 g||0.11 lb|
- Scald livers with hot baptize again air-conditioned them in the algid water.
- Slow baker added meats in baptize at about 85° C (185° F). Save meat stock. Acquiesce meats to air-conditioned and abolish meat from bones.
- Grind livers with 1/8” (3 mm) plate.
- Grind all meat and fat with 1/8” (3 mm) plate. Add chopped onion and all capacity during this step.
- Mix arena alarmist with arena meat abacus as abundant meat banal as the sausage accumulation will blot OR application aliment processor emulsify aggregate calm abacus some meat banal until a blubbery adhesive is obtained.
- Stuff about into hog bungs, hog middles or ample bore hog casings.
- Cook in baptize at 75-80° C (167-176° F) until the sausage alcove 68-70° C (154-158° F) centralized temperature. The breadth of time to abscess will depend aloft the array of the sausage.
- Cool sausages in algid baptize axis them frequently to anticipate grease from solidifying on one side.
- Store in refrigerator.
If begrimed acidity is desired, afterwards cooling the algid sausages may be algid smoked at 18° C (64° F) for 5-6 hours.