Open Faced Braunschweiger Melts Recipes

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 SPREAD

Steps:

• Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.

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 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.

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.