I am thinking about using this recipe for some deer Live and heart that I want to use to make some sausage. What are the thoughts of this group?
| I made a lovely Braunschweiger Liver sausage last year and intend to do it again very soon. Recipe calls for pork liver and pork snouts, however I used venison liver, pork liver, venison heart, and beef tongue. For 10 lbs sausage- 2 cups non fat dry milk or soy protein concentrate 5 Tb salt 2 Tb onion powder 2 Tb powdered dextrose 2 tsp insta cure No. 1 1 Tb ground white pepper 1/2 tsp ground cloves 1/2 tsp ground allspice 1/2 tsp rubbed sage 1/2 tsp ground marjoram 1/2 tsp ground nutmeg 1/2 tsp ground ginger 5 lbs pork liver 5 lbs pork snout (substitute 10 lbs organ meats) grind all meats through a 1/4" plate several times. Mix all ingredients. Stuff into casings. place Braunschweiger into cooker with water pre heated to 180F. Water temp will drop to 160 - 165. Continue cooking until internal temp reaches 152. After cooking place sausage into container filled with ice and water and cool as rapidly as possible for 1 -2 hours. Remove from water hang on sticks. You may shower Braunschweiger with hot water for 30 seconds to remove surface grease. Hang at room temp for 1 hour or until dry. Remove to 115-120 F pre heated smoker. Apply heavy smoke at this temp for approx 3 hours or until desired color is obtained. After smoking shower with cool water for about 5 minutes. Let dry and remove to fridge overnight. From Rytek Kutas' Great Sausage Recipes and Meat Curing |
