Fabulous Braunschweiger

Fabulous Braunschweiger

Yields1 Serving
 2 lbs organic pork
 1 lb organic pork fat
 1 ¼ lbs organic pork liver
 1 large onion chopped
 2 tbsp celtic sea salt
 2 tsp cloves
 ¼ tsp allspice
 ½ tsp nutmeg
 1 tsp fresh thyme
1

When I was a little girl, my father introduced me to braunschweiger. I loved it then and still, love it today. I used to purchase the store-bought kind until I learned that it's filled with chemical preservatives and other additives which put a toxic burden on the body. Today, I make my own. It's a sentimental reminder of my dad and so very healthy for the brain and heart!

Liver is packed with nutrients, such as vitamin B12 and folate. It's also an excellent source of iron and protein. This animal protein is packed with all nine essential amino acids that your body needs to function effectively. Liver is also the nutritional powerhouse sometimes referred to as "nature's multivitamin.

Directions:
-cut the pork, pork fat and liver into cubes and freeze for an hour or two.
-sauté the onion in butter until soft.
=sprinkle with the spices to warm them, then add the mixture to the pork and into a food processor until you have a smooth puree.
-Pack the puree into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil.
-put the meat dish covered with foil into 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 pat cool in the dish.
-refrigerate for 1 to 2 days before using

Note: I use all organic ingredients whenever possible.

Ingredients

 2 lbs organic pork
 1 lb organic pork fat
 1 ¼ lbs organic pork liver
 1 large onion chopped
 2 tbsp celtic sea salt
 2 tsp cloves
 ¼ tsp allspice
 ½ tsp nutmeg
 1 tsp fresh thyme

Directions

1

When I was a little girl, my father introduced me to braunschweiger. I loved it then and still, love it today. I used to purchase the store-bought kind until I learned that it's filled with chemical preservatives and other additives which put a toxic burden on the body. Today, I make my own. It's a sentimental reminder of my dad and so very healthy for the brain and heart!

Liver is packed with nutrients, such as vitamin B12 and folate. It's also an excellent source of iron and protein. This animal protein is packed with all nine essential amino acids that your body needs to function effectively. Liver is also the nutritional powerhouse sometimes referred to as "nature's multivitamin.

Directions:
-cut the pork, pork fat and liver into cubes and freeze for an hour or two.
-sauté the onion in butter until soft.
=sprinkle with the spices to warm them, then add the mixture to the pork and into a food processor until you have a smooth puree.
-Pack the puree into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil.
-put the meat dish covered with foil into 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 pat cool in the dish.
-refrigerate for 1 to 2 days before using

Note: I use all organic ingredients whenever possible.

Fabulous Braunschweiger
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