Venison Liver Sausage?

[ThunderLund78]

I'm not a big plain liver guy, but I do like a little liverwurst every now and then.  Does anyone ever save their deer liver and do you put it in your sausage mix? If I'm lucky to down a deer this year, I was thinking maybe adding a little liver to the grind on some brats.  Not too much, but just enough to get a little of that flavor.  Thoughts?

[delcecchi]

I'm not a big plain liver guy, but I do like a little liverwurst every now and then.  Does anyone ever save their deer liver and do you put it in your sausage mix? If I'm lucky to down a deer this year, I was thinking maybe adding a little liver to the grind on some brats.  Not too much, but just enough to get a little of that flavor.  Thoughts?

Sounds disgusting to me.  Now I like Liverwurst, but I don't want any livery flavor in brats or polish or any other sausage.   

[HD]

So, how do they make brownsiwgert  (sp) or liverwurst ?

[glenn57]

So, how do they make brownsiwgert  (sp) or liverwurst ?

buy it in da store!!!!!!!!!!

used to eat liver. made soup with it no more. used to make our own liver and blood sausage. then hit the creamery for fresh cream. one type of sausage dip bread in the cream cove with sugar. mom would make home made bread then fry in lard. think they called them vint biddles!!!!!!!! nummy. but no wonder I had heart surgery and take meds for blood sugar control!!!!!!!!

[HD]

How does that help the question muffin head?  . He's asking if it would work. I would think it would if he did.
So I asked if they are similar to making liverwurst....

[dew2]

 I never use liver or innerds for sausage other than liver sausage. Cept I tried making hagus once.I do have some great recipes for brownswigert and liverworst.If anyone wants a recipe I'll dig it out.

[glenn57]

How does that help the question muffin head?  . He's asking if it would work. I would think it would if he did.
So I asked if they are similar to making liverwurst....

fine then. :banghead:never used wild critters livers.

[delcecchi]

Homemade Liverwurst Recipe



Liverwurst is one of those sausages that, especially when it's made with quality ingredients, can be very good indeed.

If you've only ever had the kind you buy at the supermarket, give this recipe a try. I think you'll be very impressed.

Unlike most of the sausages you will make, this one is cooked on the stove in a water bath until it reaches 152 degrees F on the inside. It is therefore a cooked sausage, not a fresh one.

If you can't find the pork liver that the recipe calls for, I have also had good luck using beef or calf liver.

Recipe
Red Divider Dots


    3 lbs 80-85% lean pork shoulder

    2 lbs fresh (or fresh frozen) pork liver

    1 medium onion, grated

    2 tablespoons kosher salt

    1 tablespoon fine ground black or white pepper

    1 teaspoon allspice

    1 teaspoon dried marjoram

    1/2 teaspoon ground or rubbed sage

    1 cup ice water

    Cut the liver into easily handled pieces and simmer it in about 2 cups of water. The liver should be cooked but still be slightly pink inside.

    Cut the pork into 1 inch cubes

    Pass the liver and pork through the fine plate of your meat grinder at least twice. You want a very finely ground mixture.

    Combine the spices in a 1 quart container and mix with the 1 cup of ice water.

    Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.

    Once the sausage is fully mixed, stuff it into 38-42 mm natural pork casings or comparable collagen casings

    Simmer the stuffed sausage in water just below the boil until the internal temperature reaches at least 152 degrees F.

    Once your liverwurst has finished cooking, cool it to room temperature and package it. It will keep well in the refrigerator for a week, and freezes nicely.

found on the net among a bunch of other versions.  Reinhardt will school us all at the end of the season

[LPS]

Now and then I will by a small braunschwager chunk.  On work days I have two sandwiches a day one at around 10 or 11 am and the other at 12 or 1 oclock.  I get so bored with them but sometimes I get excited about something out of the ordinary.  With the braunschwager I like my wifes garlic dill pickles on top.  Unreal how good that makes it.  I just don't know if making a large batch would get used up.  Never had homemade.....

[Boar]

Why dont you guys eat a can of dog food..sory TL, liver as we all know is a filter of blood and toxins, is to me is only for survival when needed. Muffin head, yea thats funny, and well fitting if I may add, and im not asking. muffin head. funny stuff right there. TL, ya certainly could try to ad it to half batch and see how it turns out. muffin head. im gona giggle myself to sleep tonight with that....

[glenn57]

Why dont you guys eat a can of dog food..sory TL, liver as we all know is a filter of blood and toxins, is to me is only for survival when needed. Muffin head, yea thats funny, and well fitting if I may add, and im not asking. muffin head. funny stuff right there. TL, ya certainly could try to ad it to half batch and see how it turns out. muffin head. im gona giggle myself to sleep tonight with that....

I hope the laughing keeps you awake all nite!!!!!

[LPS]

I jokingly call it cat food.....   Cat food dill pickle sandwich with lots of mayo...   AND yes I do have a problem eating too much filter material that just filtered the bad stuff out of my blood.

[ThunderLund78]

HAHA, Boar!
If I were worried about putting toxins in my body, I'd be giving up a LOT of other things before liver consumption. 

Del, thanks for that recipe, I just may try venison liver mixed with the pork shoulder. The recipe only makes 5 lbs so why not give it a shot.

LPS, I'm like you, it's not an every day thing, but man some days NOTHING hits the spot like liverwurst on white bread with mayo, mustard and a good slice of onion.  The pickle thing I haven't tried but that sounds fantastic, too! 

As for the rest of you, all in good fun... If can dish it out, I can take it!

[Boar]

 

[delcecchi]

It's funny.  When my daughter was little, she was a very picky eater but she liked liver sausage.  That, hot dogs, and rax roast beef sandwiches were about the only meat she would eat. 

[Rebel SS]

So, at what point do you add the red divider dots, Del?

[delcecchi]

Here is another recipe, this one is from "Home Production of Quality Meats and Sausages"   by Stanley Marianski.

Braunschweiger Liver Sausage  (per 1 kg of meat, or 2.2 pounds)
Meat                                               Metric        US
pork liver                                         500 g         1.10 lbs.
pork jowls,
bacon or fat pork trimmings             500 g         1.10 lbs.
Ingredients per 1000 g (1 kg) of meat:
salt                                                     18 g        3 tsp
pepper                                               2.0 g        1 tsp
marjoram                                           2.0 g        1 tsp
nutmeg                                              1.0 g       ½ tsp
onion, finely chopped                          60 g      1 onion
Instructions:
1. Cut back fat into ¼” (6 mm) pieces.
2. Soak liver in cold running water for 1 hour, remove sinews, cut into slices and place in hot water (194°F, 90°C). Poach liver 8-10 min stirring frequently. Cool liver in cold water for about 5 min and leave to drain water away.
3. Grind liver through 2 mm plate and emulsify. Grind fat pieces through 2 mm plate and emulsify.
4. Add salt, spices, onions, emulsified fat and liver and mix everything together.
5. Stuff loosely into pork bungs, pork middles or 65 mm synthetic cellulose casings. Tie the ends with twine and make a hanging loop.
6. Immerse sausages in boiling water and poach at 176-185°F (80-85°C) for 50-90 min until the internal meat temperature reaches 155-158°F, (69-70°C).
7. Cool sausages in cold running water for about 10 min, then hang them up and cool down to below 6°C (43°F).
8. If smoky flavor is desired, the sausages may be cold smoked for 5-6 hours and then cooled down again.
9. Store in refrigerator.

[Rebel SS]

Braunschweiger, liverwurst, on a thickly buttered bread with a nice slice o' onion. MMmmm nom nom. Had that for lunch yday while doing the yardwork. Hit the spot. You guys need to dig in and quit whining about it. Just go easy on it, loaded with cholesterol. But oh so good!!!!   

[ThunderLund78]

It's funny.  When my daughter was little, she was a very picky eater but she liked liver sausage.  That, hot dogs, and rax roast beef sandwiches were about the only meat she would eat.

WOW! Rax Roast Beef!  That's a blast from the past.

[delcecchi]

Yeah, she is older and less picky now.  But her daughters are sort of picky, so karma....

[Reinhard]

Thanks Del for the recipe.  I was going to post one but this one is about the same.  We would eat venison liver from a fresh kill at deer camp, just fried with onions and spices.  I would have no problem using venison liver in this recipe, but beef liver will work well.  I will try making a small batch, maybe 6 pounds.  I love liver sausage.  good luck.

[delcecchi]

I have a number of ebooks about charcuterie and sausage making.   I would be happy to share....PMs?