The Cellar - View Single Post - Braunschweiger-- how to?

footfootfoot · 01-20-2007, 01:49 PM

Hey,
I just got back from helping slaughter 4 pigs at my friend's farm and no one wanted the livers, so I now have about 10 or 15 pounds of pig livers. I want to make liverwurst or braunschweiger and I looked at the google for recipes. Most call for boiling the mess, but I am told it is supposed to be smoked. I'm going for authenticity rather than easy/convenient. Ya know slow food and all that.

Anyone have actual experience mit da braunschweig?

viele danke

01-20-2007, 01:49 PM	#1
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	Braunschweiger-- how to? Hey, I just got back from helping slaughter 4 pigs at my friend's farm and no one wanted the livers, so I now have about 10 or 15 pounds of pig livers. I want to make liverwurst or braunschweiger and I looked at the google for recipes. Most call for boiling the mess, but I am told it is supposed to be smoked. I'm going for authenticity rather than easy/convenient. Ya know slow food and all that. Anyone have actual experience mit da braunschweig? viele danke __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs