Open Faced Braunschweiger Melts Recipes
BRAUNSCHWEIGER II
LIVER SAUSAGE AND BRAUNSCHWEIGER These are cured sausages traditionally made from pork liver and pork hearts. Braunschweiger is smoked after cooking, hence the "braun" in the name. They are best stuffed into beef middles as fibrous casings do not shrink with the sausage. This particular recipe is a modified version of the previous and has much better flavor and texture. The main difference is the addition of chicken liver and beef liver. The amounts of the various meats are not critical and just represent the amounts I ended up with and weighed on a gram scale. You can divide by 450 to get pounds. Source: Jack Schmidling Productions, Inc.
Provided by Queen Dragon Mom
Categories Meat
Time 7h4m
Yield 15 pounds
Number Of Ingredients 17
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.
ADORABLE VEGGIE MELTS
Make and share this Adorable Veggie Melts recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- Arrange the bread slices in a single layer on a baking sheet.
- Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
- (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
- To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
- Cook, stirring occasionally, until tender, about 5 minutes.
- Remove from the heat; stir in the salt and pepper.
- Taste and adjust the seasoning.
- Combine the cheeses in a small bowl.
- Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
- Place the sandwiches on the baking sheet.
- Broil for about 2 minutes, or until the cheese is melted.
- Enjoy!
BACON-TOMATO BAGEL MELTS
Make and share this Bacon-Tomato Bagel Melts recipe from Food.com.
Provided by LMillerRN
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches
Number Of Ingredients 5
Steps:
- Place bages halves cut side up on a baking sheet.
- Top each with two tomato slices and 2 bacon strips.
- Sprinkle with cheese.
- Broil 2 inches from the heat for 1/2 minutes or until cheese begins to brown.
- Serve with ranch dressing.
Nutrition Facts : Calories 253.9, Fat 9, SaturatedFat 4.4, Cholesterol 24.8, Sodium 491.2, Carbohydrate 30.2, Fiber 1.7, Sugar 1.3, Protein 12.5
BLACK FOREST HAM AND BRIE OPEN FACED MELTS
This is another one of my little sandwich favorites. I haven't made it for a long time and its making me hungry!
Provided by Melanie B.
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spread Blackberry Preserves in each of the bread pieces. Layer ham and Brie on top. Season lightly with some salt and pepper.
- Broil for about 4-5 minutes until cheese is melted.
- Cut into pieces and serve.
Nutrition Facts : Calories 740.7, Fat 28.9, SaturatedFat 13.9, Cholesterol 121.4, Sodium 2533.7, Carbohydrate 77.2, Fiber 5.1, Sugar 10.2, Protein 40.7
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