It's been a busy week, finishing up the last deer of the season and Im trying to use the most of the harvest including the liver. now im not a liver fan, I have got used to eating the heart (hey most people will just give you theirs) so i thought i would try myhand at making German sausages, braunsweiger. I ground up the liver and added ground pork, seasoning and water bathed it for hour then smoked it. Turned out pretty good if I do say so, it was ugly in the process, but everyone who tried it, didnt gag! It was firm, sliceable not pasty or spreadable...I kinda combined a a liverwurst and b.s. recipe to my liking. I can post the recipe if anyone is interested, just wondered if anyone else did this kinda thing. finishing up the salami now too. I am finally done with all this years meat!
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