Braunschweiger Potato Hash Recipes

Steps:

• Heat vegetable oil in a large skillet over medium heat. Stir potatoes into hot oil to coat; season with garlic powder and onion powder. Place a cover on the skillet and cook, stirring occasionally, until the potatoes are browned and tender, about 15 minutes. Drain excess oil.
• Mash braunschweiger into the potato mixture. Cook and stir until the braunschweiger is hot and slightly crisp, about 5 minutes. Season with salt and pepper to serve.

Steps:

• Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
• Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

Steps:

• Cook liver in simmering water for 10 minutes then chill before grinding.
• Grind all meat through 3/16 plate. Chill in freezer for 30 minute.
• Chop in blender or food processor. This sounds a lot easier than it is as you can only do about half a cup at a time. Commercial sausage kitchens use a machine called a chopper but we have to make due with what we have. The idea is to produce what is known as an emulsion. This process is also required for hot dogs, bologna and other sausages where a homogeneous texture is required.
• Stuff in beef middles.
• Place the sausage in a 165 degree F water for about one hour to internal temp of 152°F.
• Chill in cold water.
• Liver Sausage: Store in fridge for about a day before eating. Keeps for several weeks in fridge.
• Braunschweiger: Dry in smoker at 100F, then smoke for 5 hrs at 120°F.