Braunschweiger

Nick Zito

Nick Zito

Active member
Made a boatload of braunschweiger (36lbs) this year from the hearts, livers, and gizzards of the season's catch. Should keep the kids fed with sandwich meat for 15 weeks in the slices. Another 22lbs in smaller links for the various outings we embark on during the off season. Happy to share the recipe if anyone is interestedF5A12CA5-E315-49C4-BAAE-4A59CB328973.jpegD79DCBC5-BAF2-4AE3-9D10-260F403EE118.jpeg00BC8E78-4A4F-4FF2-8513-49FDE88DE95B.jpeg
 
Wow! That is badass right there. Nice work! I'd like a pic of the whole stack, that must be impressive.

What did you put in there, is there pork or pork fat added?
 
Yes it's 1/3 pork belly! I already stashed them in the deep freezer but I have a smoker pic! Well, a lot of them, they wouldn't all fit.35E8A55A-6449-4FF8-9661-252460C99601.jpeg
 
that is awesome! Quite a project. That looks really nice, too.

Are those bigguns stuffed in bungs?!?!
 
Sure are! 120mm I believe. I actually bought them by mistake, but then figured they would be nice for slicing for sandwiches. Been meaning to make a mortadella (with pork, not waterfowl) but might wait until after we return from our trip in Italy this April before I undertake that.
 
I haven't used bungs, I used to use middles for peperone and salami, but I just use extra large casings for them now, like them much better that way. Italy in April sounds great!

I went the other size direction last batch. :) Antelope breakfast sausage in 18-20 mm sheep.

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What brand smoker is that? Wife bought me a cook shack. Smoked up a few geese each time, kept one dropped others off at the fire house [happy hour].
 
It's a masterbuilt 1050. It's a gravity fed charcoal grill. Temp range is 150-700, can be loaded with chunks of wood to add smoke, I've run it with all wood but not as effective as a mix of coal and chunks. I love the thing. For cold smoking I use. A pellet tube, but I've been looking at using a FireBoard so I can get the PID controller to run lower.

No breakfast sausage for us this year todd. We made 20lbs last year and andrea skips breakfast so a lot for me. This year in addition to the braunschweiger we made 30lbs of Italian sausage (sweet and hot), 15lbs hot dogs, 15 lbs. brats, and 15lbs mysliwska (kielbasa with juniper berries). Mostly venison, some goose in the last links just because we needed to fulfill the ratios to pork belly.
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That looks fantastic! Typically I make linguisa, toluse and other random sausages from my ducks, I have about 80lbs of pork from pig hunting this year which was a first for me. Did my first ham and it turned out delicious. Have been accumulating parts for a curing chamber and am just about ready to give it a try. Planning on trying some goose prosciutto and some other cured meats as well. Looking forward to making lots of charcutterie this year and trying some new things. If anybody else is making sausage post up. it would be great to see what other people are doing!
 
I tried the goose prosciutto last year and it sucked! Tasted like raw goose fish flesh after following the recipe. I threw it in the 0F freezer for 9 months, took it out at thanksgiving to give it a shot, and it was magically the best thing ever. My family got a whole prosciutto, half of them said they preferred the goose to it. I guess let it age for a while is key, even under ice
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beautiful prosciutto. Interesting on the freezer aging. I had a guy telling me this fall that he really liked antelope that had been in the freezer for 4 months min, said it was too strong before that.

I made a pile of goose sticks last year and they were pretty strong to me. Gus loves them, but I think they smell too much like late season coastal geese to me. Kept me from shooting them this year a bit. Next year though....
 
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