Braunschweiger Sourdough Griller Recipes

BRANDADE WITH GRILLED SOURDOUGH

Steps:

• Preheat the oven to 350 degrees F and preheat a grill to high.
• Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Roast until tender and slightly browned, 20 minutes. Transfer the potatoes to a medium bowl and mash until smooth. Cover and set aside.
• Meanwhile, brush the sourdough slices on both sides with olive oil. Grill until toasted and slightly charred on both sides, about 2 minutes per side. Remove the bread from the grill and halve diagonally. Set side.
• Set a medium, high-sided saute pan over medium-high heat. Add 2 tablespoons olive oil and the salt cod and saute for 30 seconds. Add the roasted garlic, thyme and heavy cream, and sprinkle with white pepper. Bring to a boil, then immediately lower to a simmer. Cook until the cod has softened and is cooked through, 15 to 18 minutes. Remove the thyme bundle and flake the cod with a fork until shredded. Add the mashed potatoes, lemon juice, and zest, and cream together to make a spread.
• Drizzle the brandade with olive oil and garnish with parsley. Serve with the grilled sourdough.
• Preheat the oven to 425 degrees F.
• Slice the top off of the head of garlic, just enough to expose the cloves. Set the garlic on a piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch and roast for 35 to 45 minutes.

GRILLED SOURDOUGH CLUBS

Steps:

• On six slices of bread, layer cheese and turkey; sprinkle with garlic powder. Top with ham, bacon and remaining bread. , Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted.

BRAUNSCHWEIGER POTATO HASH

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.

BRAUNSCHWEIGER SPREAD

Steps:

• In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.

BRAUNSCHWEIGER SOURDOUGH GRILLER

Steps:

• Top 1 of the bread slices with braunschweiger, tomatoes, VELVEETA and second bread slice.
• Spread outside of sandwich with dressing.
• Cook in skillet on medium heat for 3 min. on each side or until golden brown on both sides.

OPEN FACED BRAUNSCHWEIGER MELTS

Steps:

• Toast bread slices, and put them on an ungreased baking sheet.
• Spread 1 Tbsp mayonnaise on each toasted piece of bread.
• Place 1 Braunschweiger slice over the mayonnaise.
• Place 1 slice of tomato on top of Braunschweiger slices.
• Place 1 slice of cheese on top of tomato.
• Put baking sheet under a preheated broiler and broil until cheese gets bubbly (3-5 minutes).

BRAUNSCHWEIGER II

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.

GRILLED SOURDOUGH BREAD

Steps:

• Heat a grill or grill pan over medium-high heat. Brush cut sides of bread with olive oil. Transfer to grill, cut-sides down, and grill until grill marks appear, about 1 minute per side.

BRAUNSCHWEIGER REUBEN GRILL

Steps:

• Spread one side of each bread slice with dressing. Top 1 of the bread slices with cheese, braunschweiger and sauerkraut; cover with remaining bread slice.
• Spread outside of sandwich with margarine.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.