Time 5m Yield 12 Number Of Ingredients 8 Steps:
DIRECTIONS Place all ingredients in a food processor and process until smooth. Or, place all ingredients in a mixing bowl and beat with electric mixer or spoon until smooth. Cover and chill for several hours or overnight. Serve with crackers or fresh vegetables.
Time 10m Yield 8-10 serving(s) Number Of Ingredients 3 Steps:
Mix all together with a hand mixer. Chill.
Time 1h15m Yield 16 Number Of Ingredients 6 Steps:
In a medium bowl, mix braunschweiger liver sausage, cream cheese, onion, lemon juice, Worcestershire sauce, salt and pepper. Form into a ball shape. Wrap with plastic wrap. Chill in the refrigerator at least 1 hour before serving.
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.
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.
Time 20m Yield 8 serving(s) Number Of Ingredients 7 Steps:
In a bowl, cut braunschweiger into small pieces. Mash cut-up braunschweiger with a fork. Add softened cream cheese; mix and blend well. Add remaining ingredients; stir until well combined. Use as a spread on crackers. Serves 8-10. Refrigerate until ready to serve.
Time 20m Yield 2 cups Number Of Ingredients 6 Steps:
Combine softened cream cheese and liver sausage. Mix until well blended. Stir in remaining ingredients. Refrigerate for at least 2 hours before serving.
Time 30m Yield 15 serving(s) Number Of Ingredients 5 Steps:
Put all ingredients in food processor or beat with mixer. Let stand over night. Serve on crackers or party rye. Very good.
