Title: Braunschweiger
Categories: Pork Meat European
Yield: 5 Pounds

2 1/2	lb	Pork liver, trim and cube
2 1/2	lb	Pork butt w/ fat, cubed
1/2	c	Ice water
1/4	c	Dry milk powder
5	ts	Salt
1	tb	Sugar
2	tb	Finely minced onion
2	ts	Fine white pepper
1	ts	Crushed mustard seed
1/2	ts	Ground marjoram
1/4	ts	Ground allspice
1/4	ts	Ascorbic acid
12	ts	Saltpeter
4		Feet medium hog casings

Grind liver and butt separately through the fine disk and then mix together. Combine with remaining ingredients, chill in freezer 30 minutes then regrind through the fine disk. Prepare casings, stuff and tie off into 6-8" lengths. Simmer in a 180-190 kettle of water for an hour. Remove from water, dry thoroughly and smoke at 150 for two hours.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.

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