The Beef Braunschweiger report

[radshop]

I vacuum sealed most of them for the freezer, ziplocked a few for the fridge. From 10 lbs of meat, my yield (weighing these and estimating what I already ate) is a bit under 8 lbs. Some of that is loss from what stuck to utensils and equipment, but mostly evaporation I'm sure.

[radshop]

Well, I guess I'll close out this report (reserving the right to add more if I think of it) with a couple thoughts:

1. I'm glad I did it, and super happy with the outcome.
2. A thought for the liver-averse. First of all, I'm not here to lecture anybody on what they should eat. But I grew up hating liver violently. Then I spent some time living overseas and learned to eat stuff I didn't like and then learned to like the stuff I ate. So back stateside when a rancher told me that the steer's liver has as much nutrition as the rest of the animal together (whether true or not), I decided to start eating liver. I still don't prefer it alone, but in sausages like this, I now absolutely love it.
3. I like eating sausage, and I like making it, but I don't do it often enough to be comfortable doing it. I'm re-learning it every time. Well, there's a way to fix that. I'm going to make more sausage, dammit!
4. I have a good grinder, and a 10-lb stuffer press which is just the right amount for me. The weak link in my setup is my undersized, underpowered Kitchenaid Classic mixer. I'm going to Costco this week to use my rewards certificate on an upgrade to the 6 qt model. I'll likely buy a second bowl, because while in theory a 6 qt bowl can hold 10 lbs of ground meat (1 qt = approx 2 lbs), that probably doesn't work when the paddles start flinging things around. If I can get everything nice and cold, grind directly into the bowl(s) and mix, that will save me a lot of time and headache. (I have a small collection of things set aside for my sons to take when they're ready to move out in the next couple years, so the old mixer will go in that stash.)

[Jkahnert]

Amazing! Thank you for sharing.