DIRECTIONS FOR MAKING BRAUNSCHWEIGER LIVER SAUSAGE. (Copyrighted; Reprint Forbidden.)
Reading edition
Braunschweiger Liver Sausage is made of neck pieces from Lean Hogs, Hog Livers, Gut Fat, Trimmings from Bellies and Back Fat, all of which must be steamed before being chopped. For 150 lbs., or less amounts in the same proportion, take:
10 lbs. Gut Fat. 30 lbs. of Belly Trimmings. 20 lbs. of Back Fat. 40 lbs. of Neck Pieces. 50 lbs. of Hog Livers.
First:—Take the above quantities, put them into a kettle and steam them at about 180 degrees or 190 degrees until the meat is tender. Care must be taken that the water does not boil. It should not be hotter than 190 degrees or just enough heated to make it simmer.
Second:—Separate the Livers from the other Meat that has been steamed and chop it or grind it fine.
Third:—Take all of the other Meat out of the kettle, strip it from the bones and rinds, put it in a chopper or grinder, and chop, rock or grind fine. The finer the better. While chopping add:
5 large size Onions. The Bull-Meat-Brand Flour. 10 to 12 ozs. Zanzibar Brand Liver Sausage Seasoning. 1 lb. “A” Condimentine, and as much of the Soup in which the Meat was steamed as the Meat will absorb.
Fourth:—Then put all of the chopped Meat, including the Livers, into a trough and mix all the Meat thoroughly, adding as much more of the Soup while mixing, as the mixture will absorb.
Fifth:—Stuff loosely into Hog Middles or Hog Bungs, and boil very slowly, otherwise, they will burst; boil them until they are filled and swell out. Never have the water hotter than 155 degrees. The length of time to boil is ½ to 1½ hours, which will depend entirely upon the thickness of the Sausage.
Sixth:—After they are boiled, place in cold water—ice water is the best—in which they should be kept until they have been chilled through to the center, but while chilling the Sausages must be turned frequently to keep the grease from congealing to one side; then remove from the water, and place in a cooler. After the Sausages are chilled, rub the casings with some White Berliner Brand Konservirung Salt, to prevent the Sausage from getting slimy.
Seventh:—If it is desired to smoke the Braunschweiger Liver Sausage it can be smoked the following day.