Best 6 Braunschweiger Ii Recipes
Are you in search of a delectable and satisfying culinary creation that tantalizes your taste buds and leaves you craving for more? Look no further than the exploration of "Braunschweiger II", a dish that promises an exquisite journey of flavors. From its rich and savory origins to the diverse culinary interpretations it has inspired, "Braunschweiger II" stands as a testament to the imagination and skill of culinary artists. In this article, we embark on a quest to unveil the secrets behind this extraordinary dish, uncovering the finest recipes that elevate it to culinary greatness. Prepare your palate for a tantalizing adventure as we delve into the realm of "Braunschweiger II", where taste and tradition harmoniously intertwine.
Here are our top 6 tried and tested recipes!
BRAUNSCHWEIGER POTATO HASH
I was making breakfast one morning and decided I wanted some kind of meat to go with my eggs and fried potatoes. All we had on hand was some braunschweiger, so I tossed some in the pan with the potatoes and this dish was born.
Provided by Keri
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large skillet over medium heat. Stir potatoes into hot oil to coat; season with garlic powder and onion powder. Place a cover on the skillet and cook, stirring occasionally, until the potatoes are browned and tender, about 15 minutes. Drain excess oil.
- Mash braunschweiger into the potato mixture. Cook and stir until the braunschweiger is hot and slightly crisp, about 5 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 474 calories, Carbohydrate 39.9 g, Cholesterol 102.1 mg, Fat 30 g, Fiber 4.8 g, Protein 12.7 g, SaturatedFat 7.5 g, Sodium 709.7 mg, Sugar 2 g
BRAUNSCHWEIGER SPREAD
This makes a great snack or appetizer anytime. Serve with your favorite crackers.
Provided by TTAYLOR239
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h5m
Yield 5
Number Of Ingredients 6
Steps:
- In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.
Nutrition Facts : Calories 490.9 calories, Carbohydrate 5 g, Cholesterol 192.7 mg, Fat 45.1 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 19.9 g, Sodium 1621 mg, Sugar 0.7 g
BRAUNSCHWEIGER II
LIVER SAUSAGE AND BRAUNSCHWEIGER These are cured sausages traditionally made from pork liver and pork hearts. Braunschweiger is smoked after cooking, hence the "braun" in the name. They are best stuffed into beef middles as fibrous casings do not shrink with the sausage. This particular recipe is a modified version of the previous and has much better flavor and texture. The main difference is the addition of chicken liver and beef liver. The amounts of the various meats are not critical and just represent the amounts I ended up with and weighed on a gram scale. You can divide by 450 to get pounds. Source: Jack Schmidling Productions, Inc.
Provided by Queen Dragon Mom
Categories Meat
Time 7h4m
Yield 15 pounds
Number Of Ingredients 17
Steps:
- Cook liver in simmering water for 10 minutes then chill before grinding.
- Grind all meat through 3/16 plate. Chill in freezer for 30 minute.
- Chop in blender or food processor. This sounds a lot easier than it is as you can only do about half a cup at a time. Commercial sausage kitchens use a machine called a chopper but we have to make due with what we have. The idea is to produce what is known as an emulsion. This process is also required for hot dogs, bologna and other sausages where a homogeneous texture is required.
- Stuff in beef middles.
- Place the sausage in a 165 degree F water for about one hour to internal temp of 152°F.
- Chill in cold water.
- Liver Sausage: Store in fridge for about a day before eating. Keeps for several weeks in fridge.
- Braunschweiger: Dry in smoker at 100F, then smoke for 5 hrs at 120°F.
BRAUNSCHWEIGER SPREAD
This spread is so creamy and delicious it's satisfying even to those who think they don't like liver sausage.-Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield about 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.
Nutrition Facts :
BRAUNSCHWEIGER DIP
Make and share this Braunschweiger Dip recipe from Food.com.
Provided by Barb in WNY
Categories < 15 Mins
Time 10m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Beat all ingredients together with an electric mixer until well blended.
- Pack into 4 1-cup containers.
- Cover; refrigerate.
- Serve with vegetable dippers.
BRAUNSCHWEIGER SNOWBALL
Even folks who normally don't care for braunschweiger can't seem to resist this creamy spread. Topped with red and green peppers, it's a natural for holiday entertaining. Sometimes I like to form a wreath of fresh parsley around it. -Pat Gulley, Harrisburg, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 ball (5 cups).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients; beat until blended. Place on a large sheet of plastic wrap; using plastic wrap, shape mixture into a large ball. Transfer to a serving plate; refrigerate., For topping, in a small bowl, beat the cream cheese and mayonnaise until smooth. Remove plastic from braunschweiger ball; spread with topping. Sprinkle with chopped pepper. Serve with crackers.
Nutrition Facts : Calories 159 calories, Fat 15g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 410mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
Tips:
- To enhance the flavor of your braunschweiger, use a variety of seasonings and spices, such as garlic, onion, paprika, and mustard powder.
- The type of meat you use will affect the flavor and texture of your braunschweiger. Pork shoulder is a popular choice, but you can also use beef, lamb, or veal.
- Be sure to grind the meat finely to ensure a smooth texture.
- If you don't have a meat grinder, you can purchase pre-ground meat from the supermarket.
- To prevent the braunschweiger from becoming dry, add some fat, such as butter or lard.
- Smoke the braunschweiger in a smoker or oven until it reaches an internal temperature of 160 degrees Fahrenheit.
- Let the braunschweiger cool completely before slicing and serving.
Conclusion:
Braunschweiger is a delicious and versatile sausage that can be enjoyed in many different ways. It can be sliced and served on sandwiches or crackers, or it can be used as an ingredient in other dishes, such as soups, stews, and casseroles. With a little experimentation, you can create your own unique braunschweiger recipe that your family and friends will love.
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