25 lbs. good shoulder pork or trimmings.
First take the 25 lbs. of fresh hog livers, and chop same very fine. Be very careful about this; it should not be scalded, as that spoils the sausage. Chop it very fine; in fact, run it through a sieve. The livers should be chopped alone, and after this is done, add to the fine chopped liver 50 lbs. of rich back fat and 25 lbs. of good shoulder pork or trimmings, and chop until the entire lot is very fine.
In the meantime, chop 2 lbs. of raw onions, and parboil into bouillon, and strain the bouillon into the Braunschweiger. (If preferred, add the onions raw, but in that case, chop same very fine.)
Then add Wolf, Sayer & Heller’s Braunschweiger Leber Wurst Gewuerz ([p. 21]), about three-quarters of a pound to 100 lbs. of meat, or according to taste, and add whatever salt is necessary, and stuff, then give the sausage a slow cooking until done. Let same dry and cool for one day and the next day give it a light smoke.
(Continued on [Page 70])
Fuer Hochfeine Braunschweiger Leberwurst
Man gebrauche
25 Pfund Frische Schweinelebern,