Venison Liverwurst or Braunschweiger recipe?

Discussion in 'Sausage' started by lancer, Feb 21, 2016.

  1. lancer

    lancer Smoking Fanatic

    Hello All

    I've been asked by the family to take a shot at making liverwurst or Braunschweiger with venison liver.  I couldn't find any existing threads but if someone knows of any please let me know.

    I'd be OK with using all venison for the lean meat and using pork or beef fat fat or with using pork or beef for the lean meat.  For small test batches I'll emulsify in a food processor but will switch to a bowl chopper for bigger batches.

    I have two challenges with this.  I can't ever remember having liverwurst so will have to have my wife and son who like liverwurst to guide me.  The other one is that I've been asked to start out close to the Oscar Mayer Braunschwiger flavor profile and am wondering if that is even practical with venison liver or meat.

    So...does anyone have a recipe or any ideas on how to proceed?  If no one has a recipe I'll likely start with two small batches, one all venison and one using venison liver and pork for the lean meat.  I suspect that it will be a few weeks before I can start.

    Thanks to all and best regards,

  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Oscar Mayer...really?
    Just kidding, I can't help ya much here Lance but I do love Liverwurst. I've never tried venison liver so I don't know how it would compare to the pig liver. I'd go with the pork for the lean since that what the OM brand is.

    Here's the ingredients off the label
    Ingredients: Pork Livers, Pork, Salt, Water, Contains Less Than 2% Of Corn Syrup, Dried Onions, Dextrose, Sugar, Flavor, Sodium Nitrite, Sodium Phosphates, Sodium Erythorbate (Made From Sugar).

    Let me see if I can find anything that resembles that list. ( which ain't much to go by)
    Last edited: Feb 21, 2016
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looking at a bunch of formulations for Braunschweiger I came away with this general make up.
    Liver 45-50%
    Fat 35-50% ( most used jowl/ bacon ends)
    lean 80/20 some 50/50 10-25%
    Salt 2-3.5%

    Predominant spice's that were used in the majority of formulas measured as oz per 100 lb's
    allspice 1-2 oz
    marjoram 1-2 oz
    onion powder 2-4 oz
    white pepper 2-6 oz

    Only a few used sweeteners or NFDM, but I see OM uses corn syrup, dextrose and sugar

    I hope this is some help, I've been meaning to try it myself sooner or later so the research was helpful to me too.
    Last edited: Feb 21, 2016
  4. lancer

    lancer Smoking Fanatic

    No Sir, I'm not kidding.  Rolling my eyes maybe, but not kidding. 

    Hey, I get to hunt, trap, fish, mess around with old tractors and military vehicles, belch when I feel like it. scratch when and where it itches, yadda, yadda, yadda..  If she wants something that tastes like O. Mayer Braunschweiger and using venison I'll give it my best shot......and my second best shot......and....

    Looking at Marianski's recipe it calls for 50/50 pork liver and jowls, bacon or fat pork trimmings combined with S&P, marjoram, nutmeg and onion.  Allspice has the same flavor profile of nutmeg but with more pungency so what you've found and what I have seem to be pretty close.

    Thanks for the info in the PM but, damn!   Now I've got to knock a whole slew of critters on the head to try all those recipes. 

    I'll let you know when I get to the Liverwurst/Braunschweiger.  Maybe we can finally get together for the big event.

    Best regards to all,

  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  6. lancer

    lancer Smoking Fanatic



Share This Page