Braunschweiger Liverwurst-style Smoked Sausage
Braunschweiger is a finely ground, smoked raw sausage with an intense, slightly tangy flavor and creamy texture. It is traditionally made from lean pork and fat back, developing its characteristic aroma through cold smoking with beechwood. As a spreadable sausage on bread, it is a classic of North German sausage culture.
Ingredients(for 1 kg)
Instructions
Meat preparation & cutting
30-45 minutesChill meat and fat to -2 °C. Grind meat through the 3 mm plate, fat back separately through the 5 mm plate. Process all ingredients including spices and curing salt in a food processor until a fine, spreadable mass forms. Keep the temperature of the mixture below 10 °C.
Filling & Curing
24 hoursFill mixture bubble-free into artificial or pork casings (caliber 40-55 mm). Tie ends securely. Refrigerate at 4 °C and 85% relative humidity for 24 hours for curing. The meat should have a uniform reddish color afterward.
Cold Smoking
3x 6 hoursCold smoke at 18-22 °C using pure beechwood chips. Three smoking sessions of 6 hours each with 10-12 hours rest in between. After the final session, the sausages should have a golden-brown to dark-brown, glossy surface.
Maturing
2-3 daysAllow finished smoked sausages to mature for 2-3 days at 10-14 °C and 70% humidity. The Braunschweiger is ready when it is still creamy-soft and yields slightly when pressed. Store cool and consume within 3 weeks.
Pro Tip
A small addition of freshly ground mustard seed powder significantly intensifies the typical Braunschweiger flavor. Keep oxygen supply controlled during smoking to prevent the delicate sausage from drying out too quickly.
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