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Monday, February 10, 2003

Here's another braunschweiger recipe, no snouts! Braunschweiger 2 1/2 lbs. fine ground cooked pork liver (boiled) 2 1/2 lbs. fine ground cooked pork butt (boiled) 2 Tbsp. salt 1 cup grated onions 1 Tbsp. sugar 2 tsp. white pepper 2 tsp. ground cloves 1/2 tsp. ground ginger  2 tsp. ground nutmeg 1/2 tsp. ground marjoram 1/4 tsp. sage 1/4 tsp. allspice 1 cup water used for boiling meat Combine all ingredients, mix until smooth and pasty and stuff into beef, hog or cloth casing. Simmer in saltedwater for approximately 20 minutes. Refrigerate for 24 hours before using.This sausage is much like liverwurst. Use it as a spread. This and many other recipes are available from Stuffers' Supply as a PDF, eternal link on the left. Know thy recipe, know thyself; 100 sausages, no food poisoning.  - Sun Tsu, The Art Of Wurst. 8:05:48 PM    comment []

The new oven arrived and, let me tell you, this is the happiest I've seen 'Ove" Glove since he terrorized the last batch of mushrooms! Having learned from Liz that a new oven puts off strange smells that set off the smoke detectors and make your eyes water, I'm breaking it in at 325F completely empty, ventilators on full tilt boogie. 'Ove' Glove helped me put a digital thermometer probe in the center to make certain that 325F on its readout is really 325. Next, I'll hit it with the spirit level and make sure that flat is flat. It's got a digital temperature readout for the oven and lets you bump up the temperature in 5 degree increments. It beeps when it hits the temperature you've set. Right now, it looks as though it stays +/- 5 degrees of the set temperature, much less swing than the old oven, Elsie. She's probably happier where she is now... 4:45:34 PM    comment []

Food and Recipes of Wartime Europe 6:05:59 AM    comment []

Liz and I went food shopping on Saturday. A comments thread on Leah's weblog had me psyched for braunschweiger, so I picked up a freshly-sliced pound at the deli....I think. The package said "Liverwurst" and I was told the reason for this was that "Braunschweiger" was to long to print on the label. What's the difference? According to Rytek Kutas, mainly the beef tripe in liverwurst - made of equal parts pork liver, pork snouts, and beef tripe. Braunschweiger has nearly rqual amounts snouts and livers, also a few more seasonings: salt, granulated onion, allspice, white pepper, powdered dextrose, marjoram, nutmeg, ginger, sage, cloves, and ground mustard. Liverwurst has only onion powder, powdered dextrose, white pepper, sage, marjoram, nutmeg, and ginger. Anyway, I also picked up a half loaf of seedless rye for the mystery meat. Yesterday, Liz and I split up the sandwich makings for lunches during the week. We drank some Yuengling, fast becoming the house beer, as I did another pressure cooker experiment, pot roast. Very simple, a browned chuck roast, some leftover baby carrots from the fridge, 3 cans of beef broth, and a white onion sliced by Cuisinart. It took just 40 minutes and was delicious, served over riced potatoes. The beef had nearly disintegrated. no knives were needed. I reduced the stock in the leftovers so they fit neatly into a wide-mouth quart jar. This is not as good as roast that has simmered in a low oven all afternoon, but it was great for 40 minutes. 5:09:58 AM    comment []