Homemade Braunschweiger Liver Sausage Recipe
Braunschweiger is a traditional German-style liver sausage that’s creamy, flavorful, and perfect as a spread or snack. Here’s how you can make it at home:
Ingredients
- 1 pound (450 g) pork liver, cleaned and trimmed
- 1 pound (450 g) pork shoulder or pork belly
- 1 medium onion, chopped
- 2 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground cloves
- 1/2 cup (120 ml) heavy cream or milk
- Ice water (as needed for consistency)
Equipment
- Meat grinder or food processor
- Sausage casing (optional, for stuffing)
- Large pot for poaching
Instructions
- Prepare the Meat and Liver
- Cube the pork liver and pork shoulder/belly into small pieces for easier grinding or processing.
- Blanch the liver in boiling water for 2–3 minutes, then rinse with cold water. This helps reduce the strong flavor of the liver.
- Cook the Onion
- Sauté the chopped onion in butter over medium heat until soft and translucent. Let it cool.
- Grind the Meat
- Pass the liver, pork, and sautéed onion through a meat grinder using a fine grinding plate. Alternatively, pulse in a food processor until smooth.
- Season and Blend
- Add the salt, pepper, nutmeg, allspice, garlic powder, marjoram, and cloves to the mixture. Gradually mix in the cream (or milk) and a little ice water if needed for a creamy, spreadable consistency.
- Stuff or Shape
- If using casings, stuff the sausage mixture into them. Alternatively, shape the mixture into a loaf or press it into a mold lined with plastic wrap.
- Poach the Sausage
- Heat a large pot of water to 170–180°F (75–80°C). Poach the sausage or loaf for about 1–1.5 hours, ensuring the internal temperature reaches 160°F (71°C). Avoid boiling the water.
- Cool and Serve
- Remove the sausage and let it cool completely. Refrigerate for at least 4 hours or overnight to allow the flavors to develop.
Serving Suggestions
- Spread on rye bread with mustard or pickles.
- Slice and serve with crackers.
- Use as a filling for sandwiches.
Enjoy your homemade Braunschweiger!
