| braunschweiger (homemade Liverwurst) its Origin Is Braunschweig, In The Brunswick Province Of Germany. As With Any Paté, Flavor Improves With A Day Or Two Of Aging, And If You Have A Smoker, A Light Smoking. You Can Stuff The Paté Into Pork Or Beef Casings, Tie Them With String In 8- To 12-inch Lengths, And Adjust The Stuffing In Order To Leave A Good 2 Inches At The End Of Each Length For Expansion. Simmer The Links About 45 Minutes In A Pot Of Water, Then Dip Them In Cold Water To Keep The Fat From Settling Along The Bottom. If You Have No Casings, Bake The Pork Paté In A Loaf Pan, As You Would A French Paté. You Can Either Serve It In Slices Or Use It As A Creamy Spread. 2 Pounds Lean Pork
1 Pound Pork Fat
1 1/4 Pounds Pork Liver
1 Medium Onion, Chopped
2 Tablespoons Salt
2 Teaspoons Cloves
1 Teaspoon Black Pepper
1/2 Teaspoon Allspice
1/2 Teaspoon Nutmeg if You Use A Process For Grinding, Cut The Pork, Pork Fat And Liver Into Cubes And Freeze For An Hour Or Two, So That They Will Process Without Mushing. sauté The Onion In A Little Pork Fat Or Butter Until It Is Soft. Sprinkle With The Spices To Warm Them, Then Add The Mixture To The Pork And Process Until You Have A Smooth Purée. pack The Purée Into An Earthenware Baking Dish Or 2 (9 X 5-inch) Loaf Pans And Cover Tightly With Foil. Put The Dish In A Pan With An Inch Or Two Of Boiling Water And Bake At 300 Degrees F Until Meat Is Cooked But Not Browned (meat Thermometer Should Read 160 Degrees F To 165 Degrees F), About 2 Hours. remove Baking Dish From The Pan Of Water And Let Paté Cool In The Dish. Refrigerate 1 To 2 Days Before Using. makes 2 Standard-size Loaves Or 1 Large Terrine. |
