I am wanting to make a batch of braunschweiger . Any suggestions or hints?

]]>https://waltonsdev.nodebb.com/topic/1390/braunschweigerRSS for NodeThu, 10 Sep 2026 21:10:08 GMTFri, 07 Jun 2019 12:05:37 GMT60Yes it is a big help!have not had a chance to look for seasoning yet but cant wait to try it. Thank you!

]]>https://waltonsdev.nodebb.com/post/6036https://waltonsdev.nodebb.com/post/6036Mon, 10 Jun 2019 12:04:17 GMTRON PARRISH
Generally is made of a a blend of ground pork butt and finely ground pork liver blended together with a seasoning blend. I prefer a a 50/50 blend with a coarse ground butt. Mix well and stuff in Walton’s orange casings. Let rest under refrigeration for 4 hours four the seasoning to hydrate. Simmer in a Bain Marie, poach, until the internal is 160 degrees. Either cool in an ice bath or heavy smoke it, and then cool in ice bath. I hope this answers your question.

]]>https://waltonsdev.nodebb.com/post/5999https://waltonsdev.nodebb.com/post/5999Sat, 08 Jun 2019 00:16:12 GMT