Braunschweiger Dip Best Recipes

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BRAUNSCHWEIGER DIP

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Braunschweiger Dip image

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

Ingredients:

  • 1 lb braunschweiger sausage
  • 2 (8 ounce) cartons French onion dip
  • 1/2 cup dill pickle, finely chopped
  • 2 tablespoons milk
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon hot pepper sauce

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 DIP

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Braunschweiger Dip image

This is a recipe that I've had forever and is still an oldie but goodie. You can find this in the cold cuts section of your grocery. It definitely has it's own distinct taste and is described as a smoked liverwurst. Serve with crackers. Serving size is a total guess.

Provided by CoffeeB

Categories     < 15 Mins

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 3

Ingredients:

  • 1 lb braunschweiger sausage (room temp)
  • 16 ounces sour cream
  • 1 1/4 ounces dry onion soup mix

Steps:

  • Mix all together with a hand mixer.
  • Chill.

BRAUNSCHWEIGER II

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Braunschweiger II image

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

Ingredients:

  • 5 lbs meat
  • 728 g pork liver
  • 610 g chicken livers
  • 584 g pork heart
  • 208 g beef liver
  • 100 g pork belly (mostly fat)
  • 100 g salt pork (fatty bacon will do)
  • 2 1/2 tablespoons salt
  • 1 tablespoon onion powder
  • 1 tablespoon sugar
  • 2 teaspoons pepper
  • 1/2 teaspoon coriander
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon sage
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon ginger

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.

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