Finally I'm getting to view this video! Wow, that charcuterie table looks amazing! I'm so glad you had such a nice time having Hand Hewn there to teach a class! So great it was in the fifties for the class. Yum, salted, dry aged meats taught by them. I'm so glad that Doug and Andy of Hand Hewn Farm could be booked to do a class at your homestead. I'm glad you had such great students too! I'm glad you learned about the organ meats. Braunschweiger sausage you have discovered from this class. I'm so glad you got to enjoy the class and just hang out! The students were too good! You both do really well for introverts! I loved the shot of Elizabeth at the class. That smoked sausage looked great Ben! Thanks for this video Hollar family!
LIFE GOAL: Find someone who looks at you the way Meg looks at Ben even after having six kids. Side note: This is probably WHY they have six kids. Love y'all.
I wish he was worthy of it. He promised her a bedroom for Buggy and a pantry. Two years later she’s still waiting. Six children in a two bedroom is ridiculous when not warranted. 😢
Good to learn the meaning of Braunschweiger. I spent some time in Braunschweig, Germany and have also been to New Brunswick (english name) Canada. In NC we have New Brunswick Stew which is barbeque chunks mixed with lima beans and tomatoes in a stew form.
Thank you for letting your introversion light shine before men that they might see your good works (to paraphrase a famous book 😉) The hand hewn gents are really doing what they were meant to....almost a meat ministry. Btw, Meg's wrap/shawl/scarf looks lusciously handmade.It's beautiful.
My Gran loved her braun. As a kid we were sent to the “Lippy Ladies” to get a pound of their home made braun for lunch sandwiches. Not a taste i took to..but it bought back so many memories. The Lippy Ladies were a pair of older German sisters.. they favoured very bright red lipstick every day. They had a small grocery delicatessen in the next street from Gran. Thanks for the memory Ben and Meg.
Saw a recipe on another homestead channel that looked right up your alley - smoked meatball subs! They looked so good home grown meat, garlic, onions, spices, marinara on home made hoagie buns w farm fresh mozzarella. (Zimmmermans). Love to see your version of this.
There’s a guy in eastern NC who used to make liverwurst mixed with sweet potato that was delicious. The potato sort of mellows the liver taste. He was originally from Germany and owned the Weeping Radish brewery and butchery in Grandy, NC (he’s since sold it and retired) There’s an old episode of Diners, Drive-Ins, and Dives with Guy Fieri where you can see them make it.
I loved when baby girl smiled showing off her cute little teeth!... Very nice video of the workshop and seeing the meat coming out of the meat grinder was like YES the final result of a terrific day! So glad you had decent weather for the work you had to get done.
Taking one of these classes is on my bucket list. It's been almost 9 years since we last raised a pig, so my cut and wrap and sausage making skills are pretty rusty, and I'd love to learn to make all the rest of the charcuterie stuff. Unfortunately, I live on the other side of the country, work full time, and milk goats daily, all of which adds to the complexity and expense. So I don't know if I'll ever make it, but I hope to see all this in person some day.
Hand Hewn is in my home state of Ohio. So glad you mentioned them. I will look into them. For those who have access to a freeze dryer and have canine furbabies, they make a great dog treat according to what I have seen. I can not have pigs where I live. Finding local meat is becoming a priority. Simple clean food.
My mothers family was all German and love braunschweiger. Me on the other hand as a 5 year old did not appreciate like they did. Braunschweiger has not crossed my lips in almost 60 years and I don’t see that changing but I’m glad you all love it so much. You can have my portion lol
What a beautiful spread 😋😋😋. For these classes (3 days) where do people stay ? Just curious. 🤔. I'd love to take this class withy youngest son ( he's a sous chef) !! We are both foodies 😋😋😋. Thanks Ben & Meg 💕. As for little chunks a munk, she is one very happy baby. 😁. Stay warm, stay healthy and enjoy your downtime. 😁
That's awesome! I would love to participate mostly to learn how to make all sort of preserved meats but I can hardly walk and can't stand up fomore than couple of minutes, I would probably more of a bother then help! Good to see you! Elizabeth Rose is started to bloom more and more so pretty and precious! That smile is precious! Blessings!
My parents would make sausage, head cheese, liverwurst and braunschweiger every time they butchered a hog. The liverwurst would be cooked in some fat being rendered. I didn’t love it but they did. The cold smoked what we called farmer sausage.
I was brought up eating Braunschweiger sandwiches. Just plain with miracle whip on white bread. It was a treat. I don't like liver and onions but for some reason I like liverwurst but prefer Braunschweiger.
So happy for you all that it went so well and so efficiently! The spread did look delicious! My husband is a big fan of Braunschweiger! Enjoy your videos! Peace and blessings! 🤗
GREAT report! I'm so glad y'all had a good time and, as it seems, had good students who will definitely be good advertisers for your future workshops. Keep it up...and thanks for sharing such a fabulous report with all of us.
I grew up in the Dutch Fork community in the midlands of SC. We utilize the pork liver in a dish called "liver puddin". Think liver mush, (except we use white rice instead of corn meal) or boudin like found in Louisiana. Seasonings are basil, coriander, red pepper flakes, yellow onion, salt and pepper. I love it!
Am from southern Wisconsin. An area that is heavily populated with people of german and swiss heritage. So I grew up with a wonderful assortment of sausage. And yes braunschweiger was always a favorite. I love it with a thin sliced onion on rye bread. Yummy. So glad you found something new, that you like, to help further you belief of using all animal parts.
When it comes to liver wurst the bread takes an important role. I like liver wurst, but I don't like it very much with white bread. Maybe you should give it a try with some darker bread, a rye bread. Delicious!
I'm from Michigan and would love to come down to one of your classes. We usually have our hogs done at a process processor, but would really like to learn how to do it myself.
I'm a Wisconsinite too.. didn't know the difference between liver sausage and braunschweiger! Childhood memory having braunschweiger with cream cheese on white bread 😂 I no longer eat meat
Hey Hollers 👋, I so glad your time with hand hune was a success 🎉. I wish I had this available to me when I was growing and harvesting Pigs 👍. It sounds like the cold night on your pig halves did them good! Thanks for the update. Depending on who makes the liverwurst it grows on yah😍. JO JO IN VT 💞☃️
@patriceg1100 my daughter used to eat braunschweiger as a small child too. She also likes canned sardines. Now she won't touch either. She darn near throws up when we show her pictures of her eating them. Ahhh, fun times. Lol.
I grew up eating liverwurst occasionally but my wife introduced me to liverwurst sandwiches with dill pickles and we have it every year or so. It is hard to describe how good it can be but somehow that sour pickle perfectly offsets the liverwurst taste and ends up being a delicious sandwich. It is not something we want every day or even every month but we get hungry for it every once in a while and can’t recommend it highly enough. Thanks always for the trouble you go to to produce content. We love watching your young family grow and I especially love seeing you pray together before meals.
I grew up butchering hogs 2 times a year and I miss it because most of the family that did it is gone. I have been thinking a lot lately about learning how to smoke things. My dad built his own smoker and boy was some of the stuff good. I didn't care for the smoked salmon but I am not a big fish eater because we ate so much of it growing up that it kind of turned me away from it. But in hard times I am sure I would be eating it again lol.
Hope smoking the sausage works after it has been cooked. I have sous vide and then smoked other pork cuts and was able to get some good smoke flavor in a pork loin. Good luck.
I have never know that Leberwurst (Liverwurst) is called Braunschweiger in the US. I actually live in the town Braunschweig in Germany. Here the term Braunschweiger is actually used for a smoked ground pork sausage (Mettwurst)
Finally I'm getting to view this video! Wow, that charcuterie table looks amazing! I'm so glad you had such a nice time having Hand Hewn there to teach a class! So great it was in the fifties for the class. Yum, salted, dry aged meats taught by them. I'm so glad that Doug and Andy of Hand Hewn Farm could be booked to do a class at your homestead. I'm glad you had such great students too! I'm glad you learned about the organ meats. Braunschweiger sausage you have discovered from this class. I'm so glad you got to enjoy the class and just hang out! The students were too good! You both do really well for introverts! I loved the shot of Elizabeth at the class. That smoked sausage looked great Ben! Thanks for this video Hollar family!
I've loved liverworst/brauns my entire life and im in my 70s. I've never mase my own.
Love all y'all, blessings, julie
Wonderful, I really enjoyed it. Now I need to go make a sandwich with some sliced smoked ham, lettuce and tomato on wholemeal bread.
Thanks for having us come back again! We had a great time 🎉
I’m hoping to see more of your life. I’m sad to see your vlogs ending…. I have watched all of your travels from California and beyond
Your new table worked out great, the celebration spread looked beautiful on it. Selling out your classes too fast is good trouble!
LIFE GOAL: Find someone who looks at you the way Meg looks at Ben even after having six kids.
Side note: This is probably WHY they have six kids. Love y'all.
Exactly what I was going to post, right down to the six kids part! Love y'all too.
That was going through my mind as I watched too! Real love. ❤❤
I wish he was worthy of it. He promised her a bedroom for Buggy and a pantry. Two years later she’s still waiting. Six children in a two bedroom is ridiculous when not warranted. 😢
Glad to see your class was enjoyed by all.
That was quite a spread on that table!!! Great video! !!! Love Elisabeth, so cute !!
Meg you have such a beautiful smile. Your whole face glows. And the way you look at Ben. I love watching your family. ❤️❤️❤️❤️
Good to learn the meaning of Braunschweiger. I spent some time in Braunschweig, Germany and have also been to New Brunswick (english name) Canada. In NC we have New Brunswick Stew which is barbeque chunks mixed with lima beans and tomatoes in a stew form.
I love braunschweiger! I've been eating it since I was a kid and my kids also like it. Yummy!
Thank you for letting your introversion light shine before men that they might see your good works (to paraphrase a famous book 😉) The hand hewn gents are really doing what they were meant to....almost a meat ministry. Btw, Meg's wrap/shawl/scarf looks lusciously handmade.It's beautiful.
Brilliant video as always 👌🏽you two have a healthy glow about you must be all that good food you grow and raise 👍🏼keep up the good work
My Gran loved her braun. As a kid we were sent to the “Lippy Ladies” to get a pound of their home made braun for lunch sandwiches. Not a taste i took to..but it bought back so many memories. The Lippy Ladies were a pair of older German sisters.. they favoured very bright red lipstick every day. They had a small grocery delicatessen in the next street from Gran. Thanks for the memory Ben and Meg.
Saw a recipe on another homestead channel that looked right up your alley - smoked meatball subs! They looked so good home grown meat, garlic, onions, spices, marinara on home made hoagie buns w farm fresh mozzarella. (Zimmmermans). Love to see your version of this.
I was brought up on liverwurst with onion and mustard. It's great.
Braunschweiger is a favorite of mine. Yum! I’ve loved it since I was a kid. I love liver too but braunschweiger is something special!
I've been eating braunschweiger for over 50 years. It is one of the lunch meats with which I like to make sandwiches!
@unclesanta1782 Bisides sandwiches, how else do you use braunschweiger? That's all I've ever done with it.
Crackers?
@@Pam-z7p use it for liver pâté
Use braunschweiger to make a liver pate spread, yumm
I haven't heard that word (braunschweiger) in forever. Used to eat it all the time on bread with mustard when we were kids.
There’s a guy in eastern NC who used to make liverwurst mixed with sweet potato that was delicious. The potato sort of mellows the liver taste. He was originally from Germany and owned the Weeping Radish brewery and butchery in Grandy, NC (he’s since sold it and retired) There’s an old episode of Diners, Drive-Ins, and Dives with Guy Fieri where you can see them make it.
Love you guys❤❤❤. Bless you and your family.😊
I loved when baby girl smiled showing off her cute little teeth!... Very nice video of the workshop and seeing the meat coming out of the meat grinder was like YES the final result of a terrific day! So glad you had decent weather for the work you had to get done.
Time just flies by so fast...❤
Taking one of these classes is on my bucket list. It's been almost 9 years since we last raised a pig, so my cut and wrap and sausage making skills are pretty rusty, and I'd love to learn to make all the rest of the charcuterie stuff. Unfortunately, I live on the other side of the country, work full time, and milk goats daily, all of which adds to the complexity and expense. So I don't know if I'll ever make it, but I hope to see all this in person some day.
I love ALL The Hollar Homestead videos!
Hand Hewn is in my home state of Ohio. So glad you mentioned them. I will look into them. For those who have access to a freeze dryer and have canine furbabies, they make a great dog treat according to what I have seen.
I can not have pigs where I live. Finding local meat is becoming a priority. Simple clean food.
Elizabeth is so adorable. I love seeing her.
Mmm braunschweiger on saltines definitely reminds me of my youth. Lunch with my grandparents
Oma und Opa????❤
On white bread w mayo! Ate all the time when I was a kid in the 1970’s.
I have very similar memories...nostalgic!
That was one heck of a charcuterie board! Meg, love your scarf. Just beautiful. The baby is gorgeous ❤
What a fun class and that charcuterie board looked amazing and so delicious! What a great talent to have, making all those cured meats!
My mothers family was all German and love braunschweiger. Me on the other hand as a 5 year old did not appreciate like they did. Braunschweiger has not crossed my lips in almost 60 years and I don’t see that changing but I’m glad you all love it so much. You can have my portion lol
I appreciate a thin slice of braunschweiger on a cracker. It is a treat - to remember my family passed.
What a beautiful spread 😋😋😋. For these classes (3 days) where do people stay ? Just curious. 🤔. I'd love to take this class withy youngest son ( he's a sous chef) !! We are both foodies 😋😋😋. Thanks Ben & Meg 💕. As for little chunks a munk, she is one very happy baby. 😁. Stay warm, stay healthy and enjoy your downtime. 😁
That's awesome! I would love to participate mostly to learn how to make all sort of preserved meats but I can hardly walk and can't stand up fomore than couple of minutes, I would probably more of a bother then help! Good to see you! Elizabeth Rose is started to bloom more and more so pretty and precious! That smile is precious! Blessings!
So glad you got to also enjoy the class this time after all of your hard work teaching! Enjoy the fruits of your labor!
whenthe addition gets finsished we NEEEEEED an new intro!!!
Glad you all had a great time ❤
This episode is a podcast. Take care God bless.
You just have to try chicken liver!!! Melt onion frie the liver poor in creme let boil for a couple of minutes. 😋Greetings from Sweden
Fabulous intro Ben 🦘
Braunschweiger is great on a sandwich with onions and mustard yummy!! I've only ate the store bought. I can only imagine how it tastes freshly made.
We grew up on Braunschweiger. I worked for Nestle Purina where they made canned cat food. the number one ingredient that drives cat nuts--pig livers.
My parents would make sausage, head cheese, liverwurst and braunschweiger every time they butchered a hog. The liverwurst would be cooked in some fat being rendered. I didn’t love it but they did. The cold smoked what we called farmer sausage.
Ben, learning the Dark Arts of butchering.😂😂😂😂
I was brought up eating Braunschweiger sandwiches. Just plain with miracle whip on white bread. It was a treat. I don't like liver and onions but for some reason I like liverwurst but prefer Braunschweiger.
love watching your videos
Good People brings Good People to their farm to learn and to get together 🖖🏼🇮🇱🇺🇲
Glad your class was a great success 👍. What a table of food ‼️
Love you guys 💖👵🏻❣️
So happy for you all that it went so well and so efficiently! The spread did look delicious! My husband is a big fan of Braunschweiger! Enjoy your videos! Peace and blessings! 🤗
The amazing board. Wow.
I always find it interesting how many RUclipsrs are actually introverts. I'm glad your class was a success.
RUclips lets us be introverts yet still reach out to people. Its a wonderful thing.
GREAT report! I'm so glad y'all had a good time and, as it seems, had good students who will definitely be good advertisers for your future workshops. Keep it up...and thanks for sharing such a fabulous report with all of us.
Very good talk thank you for all the show over the time it's good to look back years whit dad
I am so glad you learned and also that you could compare your own work with theirs'.
Once in a while Liverwort sandwich is craved, but always love a good sausage! thank you all
Livermore is a pant. Liverwurst is meat you can eat. Lol.
Met handhewn when the Rhodes stopped there on the great american road tour in May of 2017. Well worth it!
I hope you stay warm and safe!
I would have loved the eating. It looked so great. Thank you❤❤
Great that your class went so well! The food looked amazing. Blessings to all 🤗🇨🇦🌲
so glad you had fun
I grew up eating braunsweiger. It is SO good. I bet homemade is 1000 times better. That spread looked delicious!
Man !!! What a spread !!! ❤❤❤
I grew up in the Dutch Fork community in the midlands of SC. We utilize the pork liver in a dish called "liver puddin". Think liver mush, (except we use white rice instead of corn meal) or boudin like found in Louisiana. Seasonings are basil, coriander, red pepper flakes, yellow onion, salt and pepper. I love it!
I love braunsgwager!!!its very iron rich I can tell when my body needs iron because i start cravin it!
What a beautiful experience for you! I love how you've developed those skills. The students have become the masters!
glad you were able to appreciate Braunschweiger ... I love it and at some point hope to make it myself...
I am hanging my first 2 Copas this weekend❤️
Meg. What is some of your favorite go to cook books for making meats
I grew up eating braunschwager...?Sp?
I love liverwurst as well... oh to have it from farm raised healthy pigs.
Am from southern Wisconsin. An area that is heavily populated with people of german and swiss heritage. So I grew up with a wonderful assortment of sausage. And yes braunschweiger was always a favorite. I love it with a thin sliced onion on rye bread. Yummy.
So glad you found something new, that you like, to help further you belief of using all animal parts.
On black rye with thin onion slices is the absolute best.😊
When it comes to liver wurst the bread takes an important role. I like liver wurst, but I don't like it very much with white bread. Maybe you should give it a try with some darker bread, a rye bread. Delicious!
Looking forward to garden season
I love liver worth I’m 67 and I want to be just like you two when I grow up… lol
My dad use to fry pan his liverworst before he ate it, I can eat a little😊
The party looked good!!! Good you all enjoyed
Looks like an amazing time.
We had such a great time in the class! The charcuterie was amazing, and, yes, the braunschweiger was sooo good.
Mmm, only liver I eat is pigs liver. Love it with mash, cabbage, onions and gravy
Lamb's liver is so tasty, even my 3 pooches love it with mash and swede. Yum!
Grew up in NE Ohio, grew up on braumscheiger, yum, yum
Elizabeth is so cute. Great class.
Great class! Looks delicious and Elizabeth is growing up so quick, so precious 😊❤
So I now know the difference between Braunschweiger and Liverwurst. Thank you. I don't know if I have ever had Liverwurst. Braunschweiger, yes.
I'm from Michigan and would love to come down to one of your classes. We usually have our hogs done at a process processor, but would really like to learn how to do it myself.
Your baby is so beautiful I see her little teeth too she is so friendly to
Braunswager is awesome. We ate it as kids.
I'm a Wisconsinite too.. didn't know the difference between liver sausage and braunschweiger! Childhood memory having braunschweiger with cream cheese on white bread 😂 I no longer eat meat
Hoping to see more of u
Hey Hollers 👋, I so glad your time with hand hune was a success 🎉.
I wish I had this available to me when I was growing and harvesting Pigs 👍.
It sounds like the cold night on your pig halves did them good!
Thanks for the update.
Depending on who makes the liverwurst it grows on yah😍.
JO JO IN VT 💞☃️
I was eating braunschweiger as a toddler, I absolutely love it!!! Wish I could try yours!!!
@patriceg1100 my daughter used to eat braunschweiger as a small child too. She also likes canned sardines. Now she won't touch either. She darn near throws up when we show her pictures of her eating them. Ahhh, fun times. Lol.
I grew up eating liverwurst occasionally but my wife introduced me to liverwurst sandwiches with dill pickles and we have it every year or so. It is hard to describe how good it can be but somehow that sour pickle perfectly offsets the liverwurst taste and ends up being a delicious sandwich. It is not something we want every day or even every month but we get hungry for it every once in a while and can’t recommend it highly enough. Thanks always for the trouble you go to to produce content. We love watching your young family grow and I especially love seeing you pray together before meals.
@@rayyoung7780 I'd love to hear more about that recipe. I'm trying to widen my braunschweiger experiences beyond sandwiches.
I grew up butchering hogs 2 times a year and I miss it because most of the family that did it is gone. I have been thinking a lot lately about learning how to smoke things. My dad built his own smoker and boy was some of the stuff good. I didn't care for the smoked salmon but I am not a big fish eater because we ate so much of it growing up that it kind of turned me away from it. But in hard times I am sure I would be eating it again lol.
Really enjoyed the video
Hope smoking the sausage works after it has been cooked. I have sous vide and then smoked other pork cuts and was able to get some good smoke flavor in a pork loin. Good luck.
I have never know that Leberwurst (Liverwurst) is called Braunschweiger in the US. I actually live in the town Braunschweig in Germany. Here the term Braunschweiger is actually used for a smoked ground pork sausage (Mettwurst)
Great job! Smell-a-vision would be awesome. 🤣
Great video!
Awesome ..good new all your classes were a great success 🐷
Meg did u make your scarf.? If so I would love the name of the pattern. TIA
Braunschweiger served cold spread on ciabatta bread and garnished with chopped black olives is my idea of total yum.
Looks like a great class! Next project is to work on the addition to the house! 😂👍🏼(I hope)
Heya, nice that you had a good day with likeminded people
What a wonderful weekend for you and your class. People-ing, haha. They make me nervous too.