We have several giveaways going on right now. You can win a new Model 3.5D WiFi Convection Pro series Smokin-It Smoker in the Taylor Ham Episode. Here is the link: ruclips.net/video/ZN3UMhQCPWc/видео.html We have a 25# sausage stuffer (and accessories) from The Sausage Maker. Catch all the details in the Chili Crisp Episode. Here is a link to that video: ruclips.net/video/NDtJWtLVXTE/видео.html We also have the Brazilian Flame Rotisserie Grill. Catch the details in the Rotisserie Chicken Episode. Here's a link to that video: ruclips.net/video/VzRuKh3HZ90/видео.html
I'm the only person in my family who eats Braunschweiger, but that's alright ... leaves more for me. I'm going to have to try this recipe, looks fantastic!
Having grown up in a German household (first born American in my family) AND having a butcher in the family, I can say that this looks very much what I grew up eating. Love this!
I traveled in Germany on trains while in the army and some older women would offer me a sandwich. I never turned them down. I'm sure I ate this sausage and loved it, despite hating liver.
Dang, Eric!!! That looks absolutely spot on brother!!! My wife and I love Braunschweiger so 100% I am going to make this!! I have a very similar recipe that I wanted to give a try but like always I got to get a better food processor first and this video has inspired me to get one!! Great job!!
Hey Eric! So glad I didn't miss the sausage party! The other vids I watched were older but it seems I'm fresh up to date😀 I plan on making a batch of Italian sausage this weekend.my second time at sausage making, my first time was years ago. Since I found the channel I now know why I'm using pink salt, milk powder, water ratios,grinding temps. I've learned an encyclopedia of knowledge in the past few day! So happy to find you guys👍
Brings back memories of my Dad. He loved it. As a child, I didn’t care for it. Now I’ve come to appreciate it, but save it only for special occasions. Thanks for this one, Eric. As for the Thermapen, I know someone who needs one badly. Should I be so lucky, I’ll see that they get it. Best device for accurate cooking and smoking!
Congratulations!! Your name was randomly selected to win a Thermapen ONE. If you mee the criteria outlined in the description box, you will be the proud new owner of an awesome thermometer!! You have 24 hours to get in touch with me to claim your prize otherwise a new name will be drawn. You have until 4:30pm cst 10/19/24 to get in touch with me. My email is eric@twoguysandacooler.com
Congratulations!! Your name was randomly selected to win a Thermapen ONE. If you meet the criteria outlined in the description box, you will be the proud new owner of an awesome thermometer!! You have 24 hours to get in touch with me to claim your prize otherwise a new name will be drawn. You have until 4:30pm cst 10/19/24 to get in touch with me. My email is eric@twoguysandacooler.com
Braunschweiger is good when mixed with mayo to make it spreadable. But i use the braunschweiger from the grocery store. Some day i will get a grinder since i would like to experiment making sausage. Years ago i had some sausage that this old man made every year in the autumn and it was the best tasting meaty sausage i have ever had. I have never tasted sausage as good as that for 50 years since then.
Wow! Take me back to my childhood. My Grandmother was German and I loved eating Braunschweiger as a child (blood and tongue sausage too). I have to mark this video and save it so I can try making this at home. Is sure it’s wayyy better than the one I get at the grocery store.
Braunschweiger on rye with mustard and very thinly sliced onion is a fave! In our neck of the woods we make a dip around the holidays that uses braunschweiger. It’s called hanky panky, aka Bavarian Party Dip. That would be a great recipe to develop.
Very interesting! I make this a lot. I use beef liver because its free from all the neighbors who have beef butchered. I use a champion juicer to do the emulsification and yellow casings from Waltons. The real game changer for me was temp control for the final cook after some cold smoking. I used to poach but now love going sous vide! My end product is a little firmer, more like store bought but that can easily be adjusted with temp variations in the sous vide.
What a brilliant video 😊 the texture is almost like a pate or in my country "leverpostej" - we eat it with pickled beets on top - but ours is not smoked, so I'm very excited to try this
Wow, we love liverwurst and Braunschweiger. Never thought we could make it ourselves as the emulation process . But your vid shows we can do it. Thanks. Cant wait to try it
I've been making country style liver sausage that I learned to make from grandparents and parents; it's a Germans from Russia recipe . I use a Thermo Works thermometer for all of my sausage making and love it. Like you said thoughyou can't have to many of them.
When I was a kid, my Dad and I did the braunshweiger, alphalpha sprouts, and miracle whip. 😋 Weird how so many of us loved this as children. I wonder if our bodies needed the iron and stuff from the liver, and made us want it.
It’s been a few years since I’ve made Braunschweiger. It’s very hard to find pork livers here in Florida. When I do I usually make liver wurst stuffing some into 2” casings for the finish cook and some into 43-46mm beef rounds for a light smoke and finish cook.
I wondered if thermoworks new rfx could be used within a fully encased souvide bag. Just sent them a note. How about using easy to find chicken livers?
Fantastic recipe. I've enjoyed Braunschweiger on many trips to Germany. It's on my short list! Thermapen is a must have. I have one for work and home but would definitely enjoy the upgrade to the instant read. Keep up the great work Eric
Glad I have an old Hobart Buffalo chopper for making blended sausages. Usually make ring bologna, but do have some pork liver in my freezer. Good fall project. Thanks Eric.
Thanks Eric for this sausage recipe. I just received the Thermapen in Friday's mail and would still love to win another. Thanks for the different recipes not really a fan of this type of sausage but interested in watching them all.
I NEED a new Thermo. Mine are all dying! I have been making my Braunschweiger using bee liver, and lver and gizards from our fowl. My mom LOVES this sausage!
I really appreciate that you put up this video - after last year when you solicited ideas for this Celebrate Sausage season, I asked if you would please do a Braunschweiger recipe - and here it is! Now I need to get my food processor blades as sharp as can be.
My older brother, GOD rest his soul, used to make the following sandwich: White bread, peanut butter and grape jelly, braunschweiger slices, lettuce, tomatoes and plenty of Miracle Whip. He loved it!
Been working on upping my game over the past few years, a new thermometer would definitely help! Loving the season so far and looking forward to trying several of these
Sounds amazing, will be my first go at an emulsified sausage :) That's an amazing food processor too! You're killing it with these videos this season Eric! I could definitely use a new Thermapen as mine is on it's last legs with the switch wearing out.
Great video as always. So informative. I suspect I need a thermoworks thermometer for better accuracy in trying to make the great sausages that you have so kindly developed recipes and shared with us all. Thank you Eric. I have made some of your recipes and they have all been excellent, even with my limited sausage making experience.
I love Braunschweiger and onion sandwich. This looks outstanding, and I like the idea of a long cold smok too. Yummy. Thanks! A handy temp probe would be handy for making this recipe.
I love Braunschweiger. I love that you made this video! That thermopen is amazing. I have a cheap knock off that I use. The accuracy isn't quite as good as a real one though. Would love to use one while making my sausages!
This one intrigues me, I'm a sourdough baker by trade and make a great sourdough pumpernickel rye with a little caraway. I'd love to try it with some homemade braunschweiger and homegrown onions! Yes to the themo-pen please!!!
I would love a Thermo-pen! Bruanschwieger is my favorite! I am going to invest in a better food processor so I can make my own. Thank you for always sharing your experiences, the good and bad, for each of the recipes . You save us money and give confidence for success!!
I am just getting into sausage making, and this thermometer would be awesome. BTW I have found your channel to be great and I have learned a lot about curing meats.
Great video Eric. Long time ago I learned Braunschweiger is an American name for Leberwurst. The actual German sausage with this name is not made with liver.
My father-in-law loved liver sausage. I’d love to make it. Thanks so much for the how!! I could use an instant read thermometer to make sure temps are correct. I’ve found that other type thermometers are too slow.
Thats money Eric, a little german mustard and sliced onion is how my grandfather used to eat it. I have no thermometer right now, do If you draw my name Ill be ecstatic for a green Thermopen👍🏼🍻🇺🇸
The spreadable,. creamy texture is the way to fly with this sausage. Try the spread on bread with red onion, good spicy mustard and some capers- absolutely delicious.
Man that looks so good. We have a Bavarian sausage man in the Atlanta area and we can get his Braunschweiger. You had the expected taste and consistency reaction, soo good.
My thermopen one gave up the Ghost and is now in thermapen heaven. I'm using some I had in squirreled away in the junk drawer, but I could sure use a new thermapen.
Great Braunschweiger lesson! 🍽 👍 That is one recipe that could really *_use_* the Thermoworks thermometer 😉 I am also looking forward to your upcoming (per my question a few months ago) second video on Mettwurst 😘😋😉
I eat this weekly on toast with hot sauce and mayo. I always enjoy your videos along with chuds BBQ Duncan henry to name a few and enjoy making all these unique sausages and that thermometer would definitely elevate my sausage game. Good luck to all and keep smokin
One can never have too many thermometers but one can have too few good thermometers. I am that one, I don’t have a good thermometer but I could definitely use one. Thanks for the video I love some braunschweiger. Now the search is on for pork liver.
Great looking sausage, Eric! I’ve been looking for ways to use venison liver, would you add any additional spices to help cut the gamier venison? It’s a bit more pungent than pork liver.
It's been years since I made Braunschweiger. You've got me motivated to make it again! Thanks Eric. btw, what was the make and model of the food processor you were using in this video? It doesn't look like the Breville or Robot Coupe you list under your equipment list...
Still holding out on making my first emulsified sausage. Not sure that my food processor would handle the task. Interested in how easy/hard it was to cut through the casing.
We have several giveaways going on right now.
You can win a new Model 3.5D WiFi Convection Pro series Smokin-It Smoker in the Taylor Ham Episode. Here is the link: ruclips.net/video/ZN3UMhQCPWc/видео.html
We have a 25# sausage stuffer (and accessories) from The Sausage Maker. Catch all the details in the Chili Crisp Episode. Here is a link to that video: ruclips.net/video/NDtJWtLVXTE/видео.html
We also have the Brazilian Flame Rotisserie Grill. Catch the details in the Rotisserie Chicken Episode. Here's a link to that video: ruclips.net/video/VzRuKh3HZ90/видео.html
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Love all your recipes I've learned so much from you
Iam not even smoker
But your chnnale is best crayz good, you gona run out of sausage idea brother
@@mesiroy1234 😉😉
One of my favorite sandwiches, Braunschweiger and raw onion on rye👍
As do I, but don't forget the mustard.
Try with a light swipe of limburger
I had a German girlfriend that absolutely loved that sandwich 🥪 😍
Works good on crackers also with the mustard and onion.
Im not joking when i say it smells exactly like a shitty diaper@@dasharks
Love Braunschweiger, especially on white bread with some cheese and a pickle.
I just like a good smear😊😅😂
I eat braunschweiger all the time. Love it.
I'm the only person in my family who eats Braunschweiger, but that's alright ... leaves more for me. I'm going to have to try this recipe, looks fantastic!
Having grown up in a German household (first born American in my family) AND having a butcher in the family, I can say that this looks very much what I grew up eating. Love this!
I traveled in Germany on trains while in the army and some older women would offer me a sandwich. I never turned them down. I'm sure I ate this sausage and loved it, despite hating liver.
Dang, Eric!!! That looks absolutely spot on brother!!! My wife and I love Braunschweiger so 100% I am going to make this!! I have a very similar recipe that I wanted to give a try but like always I got to get a better food processor first and this video has inspired me to get one!! Great job!!
Hey Eric! So glad I didn't miss the sausage party! The other vids I watched were older but it seems I'm fresh up to date😀 I plan on making a batch of Italian sausage this weekend.my second time at sausage making, my first time was years ago. Since I found the channel I now know why I'm using pink salt, milk powder, water ratios,grinding temps. I've learned an encyclopedia of knowledge in the past few day! So happy to find you guys👍
Brings back memories of my Dad. He loved it. As a child, I didn’t care for it. Now I’ve come to appreciate it, but save it only for special occasions. Thanks for this one, Eric. As for the Thermapen, I know someone who needs one badly. Should I be so lucky, I’ll see that they get it. Best device for accurate cooking and smoking!
Congratulations!! Your name was randomly selected to win a Thermapen ONE. If you mee the criteria outlined in the description box, you will be the proud new owner of an awesome thermometer!! You have 24 hours to get in touch with me to claim your prize otherwise a new name will be drawn. You have until 4:30pm cst 10/19/24 to get in touch with me. My email is eric@twoguysandacooler.com
Congratulations!! Your name was randomly selected to win a Thermapen ONE. If you meet the criteria outlined in the description box, you will be the proud new owner of an awesome thermometer!! You have 24 hours to get in touch with me to claim your prize otherwise a new name will be drawn. You have until 4:30pm cst 10/19/24 to get in touch with me. My email is eric@twoguysandacooler.com
Braunschweiger is good when mixed with mayo to make it spreadable. But i use the braunschweiger from the grocery store. Some day i will get a grinder since i would like to experiment making sausage. Years ago i had some sausage that this old man made every year in the autumn and it was the best tasting meaty sausage i have ever had. I have never tasted sausage as good as that for 50 years since then.
Wow! Take me back to my childhood. My Grandmother was German and I loved eating Braunschweiger as a child (blood and tongue sausage too). I have to mark this video and save it so I can try making this at home. Is sure it’s wayyy better than the one I get at the grocery store.
Sounds interesting, and yes would love to see a dip made with this sausage. Thanks Eric.
I don't think I've seen you this excited when tasting one of your sausages before. Would love to see the party dip version.
Braunschweiger on rye with mustard and very thinly sliced onion is a fave! In our neck of the woods we make a dip around the holidays that uses braunschweiger. It’s called hanky panky, aka Bavarian Party Dip. That would be a great recipe to develop.
Thanks! You’re bringing back memories. Mom would make Braunschweiger sandwiches with mayo, good mustard and sweet pickles. Ok, got to make it.
Love Celebrate Sausage! Thanks for putting it together.
One of the best things I've ever eaten was a braunschweiger and pea shoot (with mayo) sandwich up on a cold mountain when I was skiing. Just magic.
Very interesting! I make this a lot. I use beef liver because its free from all the neighbors who have beef butchered. I use a champion juicer to do the emulsification and yellow casings from Waltons. The real game changer for me was temp control for the final cook after some cold smoking. I used to poach but now love going sous vide! My end product is a little firmer, more like store bought but that can easily be adjusted with temp variations in the sous vide.
What a brilliant video 😊 the texture is almost like a pate or in my country "leverpostej" - we eat it with pickled beets on top - but ours is not smoked, so I'm very excited to try this
I do appreciate what you do. I’ve learned a lot and I’ve passed it on to my friends. Thank you very much.
OMG I grew up in Germany and have been wandering if I could make it. I could use a thermometer but I am so excited that I can make it..thanks ❤
New to sausage making your site is great. I can see you are very professional in your videos, gives me a high degree of trust in your methods. Dan
Been watching this series for years, great stuff! One day I'll get myself setup to follow along. Would love to see the dip recipe!
Would love to see some recipes for the delicious sausages you make, I’d also love a thermo pen 😉
Eric, in the spirit of the exemplary sausage culture you help nurture, I will make every sausage in the season if I can get a Thermopen please.
This is the most informative vid on making Braunschweiger I have seen to date. Try with Limburger
Beautiful. Dad and I used to enjoy this while watching football together when I was a kid. Very nostalgic for me, and still one of my favorites
Wow, we love liverwurst and Braunschweiger. Never thought we could make it ourselves as the emulation process . But your vid shows we can do it. Thanks. Cant wait to try it
I've been making country style liver sausage that I learned to make from grandparents and parents; it's a Germans from Russia recipe . I use a Thermo Works thermometer for all of my sausage making and love it. Like you said thoughyou can't have to many of them.
When I was a kid, my Dad and I did the braunshweiger, alphalpha sprouts, and miracle whip. 😋
Weird how so many of us loved this as children. I wonder if our bodies needed the iron and stuff from the liver, and made us want it.
It’s been a few years since I’ve made Braunschweiger. It’s very hard to find pork livers here in Florida. When I do I usually make liver wurst stuffing some into 2” casings for the finish cook and some into 43-46mm beef rounds for a light smoke and finish cook.
This was a fun sausage to make!! The smoke flavor takes it up a notch!!
If you've got an Asian grocery near you check there for the pork livers.
@@user-ql2vu8vp5c I do get them from there when available.
I wondered if thermoworks new rfx could be used within a fully encased souvide bag. Just sent them a note.
How about using easy to find chicken livers?
@@markrobino6617 not even close to the same flavor or consistency. Tried that already. Good though though.
This sausage brings back so many childhood memories of my dad always having me trying new and different foods.
Fantastic recipe. I've enjoyed Braunschweiger on many trips to Germany. It's on my short list! Thermapen is a must have. I have one for work and home but would definitely enjoy the upgrade to the instant read. Keep up the great work Eric
Glad I have an old Hobart Buffalo chopper for making blended sausages. Usually make ring bologna, but do have some pork liver in my freezer. Good fall project. Thanks Eric.
Thanks Eric for this sausage recipe. I just received the Thermapen in Friday's mail and would still love to win another. Thanks for the different recipes not really a fan of this type of sausage but interested in watching them all.
I NEED a new Thermo. Mine are all dying! I have been making my Braunschweiger using bee liver, and lver and gizards from our fowl. My mom LOVES this sausage!
I really appreciate that you put up this video - after last year when you solicited ideas for this Celebrate Sausage season, I asked if you would please do a Braunschweiger recipe - and here it is!
Now I need to get my food processor blades as sharp as can be.
Thermometer like that would kick up my sausage making to the next level!
Wow that looks amazing! I’d love to see how it tastes! 😎😎😎
My older brother, GOD rest his soul, used to make the following sandwich: White bread, peanut butter and grape jelly, braunschweiger slices, lettuce, tomatoes and plenty of Miracle Whip. He loved it!
The new Thermo pen would be amazing when I’m making and cooking my sausage sausages
I didnt realize how much easier a good instant-read thermometer made cooking, until i got one. Now i need one as a gift for my son :)
The B’schweiger, oh yeah!
Nice recipe Eric.
Put me in the hat for that Thermopen. They’re awesome. Thx!
Been working on upping my game over the past few years, a new thermometer would definitely help! Loving the season so far and looking forward to trying several of these
Sounds amazing, will be my first go at an emulsified sausage :) That's an amazing food processor too! You're killing it with these videos this season Eric!
I could definitely use a new Thermapen as mine is on it's last legs with the switch wearing out.
Thermoworks is the only brand I use! I have the RFX Meat, and the thing is spot on.
Great video as always. So informative.
I suspect I need a thermoworks thermometer for better accuracy in trying to make the great sausages that you have so kindly developed recipes and shared with us all.
Thank you Eric.
I have made some of your recipes and they have all been excellent, even with my limited sausage making experience.
Yay! More Celebrate Sausage! Great work yet again!
My dad would buy braunschweiger from time to time . I would love to try it smoked. The thermometer would come in handy while making this sausage.
I love Braunschweiger and onion sandwich. This looks outstanding, and I like the idea of a long cold smok too. Yummy. Thanks! A handy temp probe would be handy for making this recipe.
I love his sausage!
I currently use an old school meat thermometer a nice digital device would make life a lot easier.
With deep German family roots this was a lunch staple for me Grandfather when I was a little kid.
Wow! I haven’t had any in years! I would love to see some recipes too! Thanks for this fantastic series!
I love Braunschweiger. I love that you made this video! That thermopen is amazing. I have a cheap knock off that I use. The accuracy isn't quite as good as a real one though. Would love to use one while making my sausages!
My aunt would make me a Braunschweiger on lightly toasted rye, mayo/mustard lettuce, tomato and onion before I worked at her bar.
Back in the day!
Recipe looks spot on. the only difference is that we smoke it with beech chips. Thanks for sharing!
Thanks for the recipe. Would love to see it used in a dip or other options. Could also use a new thermometer in my equipment arsenal.
This one intrigues me, I'm a sourdough baker by trade and make a great sourdough pumpernickel rye with a little caraway. I'd love to try it with some homemade braunschweiger and homegrown onions! Yes to the themo-pen please!!!
I would love a Thermo-pen! Bruanschwieger is my favorite! I am going to invest in a better food processor so I can make my own. Thank you for always sharing your experiences, the good and bad, for each of the recipes . You save us money and give confidence for success!!
This is perfect, just got my hands on some pork liver!!!!!
Thermoworks has amazing products and customer service. Would love a thermopen for sausage making. Thanks for the chance and the awesome videos!
I am just getting into sausage making, and this thermometer would be awesome. BTW I have found your channel to be great and I have learned a lot about curing meats.
Wow, it looks amazing. So many great recipes. I'm going to be making sausage for weeks to many to choose from. Great recipe, Eric. Cheers
love it, both
Makes my day to be able to watch another celebrate sausage vid. Could use thermapen as well.
Dropped my Thermopen one in a fryer a few years ago, so now I need a new one
What a wonderful sausage!
Great video Eric. Long time ago I learned Braunschweiger is an American name for Leberwurst. The actual German sausage with this name is not made with liver.
Awesome cook! Love that stuff! Have to try out that Thermopen...it was really fast! My current pen takes forever to settle.
My father-in-law loved liver sausage. I’d love to make it. Thanks so much for the how!!
I could use an instant read thermometer to make sure temps are correct. I’ve found that other type thermometers are too slow.
i love the thermopen.
Thats money Eric, a little german mustard and sliced onion is how my grandfather used to eat it. I have no thermometer right now, do If you draw my name Ill be ecstatic for a green Thermopen👍🏼🍻🇺🇸
The spreadable,. creamy texture is the way to fly with this sausage. Try the spread on bread with red onion, good spicy mustard and some capers- absolutely delicious.
Man that looks so good. We have a Bavarian sausage man in the Atlanta area and we can get his Braunschweiger. You had the expected taste and consistency reaction, soo good.
Have wanted to do a Braunschweiger for a long time this looks like a wonderful recipe. Looks like I'm going to have to order some new casings.
I have a dot and love it but could use another, thermopen is a quality product.
My thermopen one gave up the Ghost and is now in thermapen heaven. I'm using some I had in squirreled away in the junk drawer, but I could sure use a new thermapen.
Great Braunschweiger lesson! 🍽 👍
That is one recipe that could really *_use_* the Thermoworks thermometer 😉
I am also looking forward to your upcoming (per my question a few months ago) second video on Mettwurst 😘😋😉
This looks so good. I buy braunschweiger and smoke it.
Me some braunschweiger! Watching you eat those yummy bites was awesome. Where I live I'm unable to find it or anything that resembles it.
Really getting into sausage making because of your channel. Could really use a Thermapen One to up my game.
This is a interesting sausage .Thing I will give it a try. The temp gauge would be amazing
Super interesting! Not heard of it. Thanks Eric
Definitely going to have a go at this but need a thermapen.
I smoke alot of my own meat and i am cooking all the time for family and friends! I would definitely put that thermo pen to work
One of the best!
theres also the austrian version, which is kinda like a summer sausage or maybe more like a "mettwurst". Also worth a try!
That will up my sausage game!
Grew up eating Braunschweiger in western PA.
I eat this weekly on toast with hot sauce and mayo. I always enjoy your videos along with chuds BBQ Duncan henry to name a few and enjoy making all these unique sausages and that thermometer would definitely elevate my sausage game. Good luck to all and keep smokin
Oh yes! been waiting for this
The Thermoworks Pen would really help me with keeping my mixture on point during the stuffing process.
This looks delicious. I need to try emulsified sausage. Which recipe is best for beginners?
I would say this one. It's pretty forgiving
One can never have too many thermometers but one can have too few good thermometers. I am that one, I don’t have a good thermometer but I could definitely use one.
Thanks for the video I love some braunschweiger. Now the search is on for pork liver.
Great looking sausage, Eric! I’ve been looking for ways to use venison liver, would you add any additional spices to help cut the gamier venison? It’s a bit more pungent than pork liver.
It's been years since I made Braunschweiger. You've got me motivated to make it again! Thanks Eric. btw, what was the make and model of the food processor you were using in this video? It doesn't look like the Breville or Robot Coupe you list under your equipment list...
It's the Robot Coupe R602VV. One of their larger commercial units.
@@2guysandacooler Thanks!
Still holding out on making my first emulsified sausage. Not sure that my food processor would handle the task. Interested in how easy/hard it was to cut through the casing.
Awesome video as usual. I do bbq as a hobby, a thermapen would definitely be well utilized.
I love liverwurst, would probably enjoy this one. Would really need a good thermoworks thermometer to help.
awesome!!!