First time Braunschweiger success

[OleSmokey]

processhead Thanks for the info. I will be on the lookout for good deals on feet. I hope I can find feet cheaper than $3.99 lb like snoots, cheeks and jowls are around here. When I make it I plan to use a bread pan lined with plastic wrap.

[OleSmokey]

gus4416 Yes, it is basically liver wurst that is usually lightly smoked. There are many recipes for liver wurst that are very similar. You can use chicken livers if you want a milder liver taste.

[GWG8541]

OleSmokey nice work

[chippewa]

OleSmokey nice work. You sure are trying a lot of unique things to make. Which is a great thing!!!

[Dave in AZ]

OleSmokey said in First time Braunschweiger success:

Dave in AZ I have some smoked hocks in the freezer. Will those work or do they have to be raw? Don’t have a pressure cooker so simmering in a pot or slow cooker will have to suffice.

Smoked work fine, doesn’t change their gel at all, however you will get that smoke flavor, which you may not want for head cheese. I haven’t made head cheese specifically, but I think it usually has a more delicate flavor, or vinegar if you change it to souse.

[cdavis]

OleSmokey that looks fantastic. Congrats

[rhjbarney]

Ridley Acres i love head cheese i must be the only person left around here that bought it all the stores around me quite carrying it

[rhjbarney]

OleSmokey that’s what I’ve been using in my snack sticks Walmart brand

[wdaly]

OleSmokey Fantastic looking braunsweuger. Thanks for the recipe and your process. I’ll give it a try. Still trying the get the right flavor and texture. Think you have it perfected.

[OleSmokey]

wdaly Definitely not perfected after my first batch but I probably wouldn’t change it much the next time.