Braunschweiger Recipe

Ingredients

• 1¼ pounds pork liver or beef liver
• ½ pound pork shoulder or beef tongue
• ¾ pound pork fatback
• ½ cup diced yellow onions
• 1 tablespoon lard
• 1 tablespoon fine sea salt
• 1½ teaspoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ½ teaspoon ginger powder
• ¼ teaspoon ground cardamom

• Crudités, such as celery stalks, sliced cucumber, bell pepper strips, Triangles of Keto Bread, toasted in fat
• Chicharrón

1. Cut the pork liver, pork shoulder, and fatback into cubes and freeze for an hour so that they can be ground without becoming mushy.
2. Meanwhile, sauté the onions in the lard until soft. Sprinkle with the salt, sweetener, and spices. Transfer to a food processor or blender.
3. Preheat the oven to 300°F and have a 9 by 5-inch loaf pan on hand.
4. Add the frozen liver, pork shoulder, and fatback to the food processor and pulse until you have a smooth puree. Pack the puree into the loaf pan and cover tightly with foil. Set the pan inside a roasting pan with an inch of boiling water and bake for about 2 hours, or until the meat is cooked but not browned; the internal temperature should be 160°F when done.
5. Remove the loaf pan from the roasting pan and let the meat cool completely in the pan. Refrigerate for 1 to 2 days before using. Serve with dippers, such as crudités, toasted Keto Bread slices, and/or chicharrón. Store in an airtight container in the fridge for up to 1 week.