Braunschweiger (Liver Sausage)
on Apr 15, 2022
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Braunshweiger is a new kind of smoked sausage that hails from Germany and is made from liver. Often confused with liverwurst, Braunshweiger is also soft and spreadable, just like pâté. You can use it to make different spreads and sandwiches for lunch or for dinner!
Bet you never thought that the city of Braunschweig had anything in common with a sausage, but you would be very wrong. The truth is, the sausages are so delicious that they’re known as much as a delicacy in Germany as they are as a city. They’re widely enjoyed as a dip, spread, sandwich meat, hash, and even in platters and appetizers.
What Is Braunschweiger?
Braunschweiger that is pronounced braan·shwai·gr, comes from the German words “braun” and “schwein” both mean, respectively, “brown” and “pig”.
If you visit the deli stand in your local grocery store, then you may have seen it cased and smoked. You can also see it sold in a soft and spreadable form.
Braunschweiger vs. Liverwurst
Let’s get this straight: Braunschweiger and liverwurst may have similar names, but they are not the same. The most important difference is that braunschweiger is traditionally smoked while liverwurst is not. You’re also urged to take into account that liverwurst is a more generic term used to describe many different types of liver-based sausages. Liverwurst has no specific recipe, but braunschweiger does.
How to Eat Braunschweiger
Here are some popular ways to enjoy Braunschweiger:
- Sandwich: Braunschweiger is a perfect sandwich meat. For the best, start by cutting Braunschweiger into slices about 1/4-inch thick. Next, add to rye bread or another sandwich bread along with onion, cheese and mustard. Mayonnaise is optional.
- Dip: One of the best ways to enjoy this nutrient-dense meat is by making a dip. It’s a quick, easy snack for when you’re on the go, a delicious meal for an intimate gathering, or a hearty dish to add to the appetizer table for your next large gathering
- Spread: Braunschweiger is a must-have for any gathering. You can include it as part of a cheese plate or assemble a platter of appetizers, or just eat it on its own.
- Hash: Looking for a hearty meal? Try making Braunschweiger hash. Braunschweiger and potatoes have a good balance in carbs, protein, and fat — so this dish is perfect for breakfast, lunch, or dinner.
FAQ
Is Braunschweiger Good For You?
Braunschweiger is a great source of protein and fat along with micronutrients such as niacin, pantothenic acid, iron, vitamin A, retinol, riboflavin, vitamin B12, and selenium.
While braunschweiger may be nutritious and low-carb, you may want to enjoy it in moderation as it’s also high in cholesterol and sodium.
How Is Braunschweiger Made?
To make braunschweiger, you simply combine both liver and pork fat with some spices such as cloves, pepper, allspice, garlic, and salt. However, if those spices aren’t up your alley, try using coriander, marjoram, mustard seed, nutmeg and thyme.
The recipe for braunschweiger is pretty simple- just ground meat, stuffed into casings made from the thin skins of pigs, cows, or chickens, boiled, and smoked. It isn’t a pork exclusive recipe, however. Chicken and beef livers can also be used in a braunschweiger, baked in bread pans after being stuffed into casings.
The sausage needs plenty of fat to hold together. In order for the meat to be tasty, people in the industry say that half of the ingredients should come from fat. Pork liver is very fatty, and it’s not uncommon for cooks to use bacon fat or lard in the mix as well. They have similar textures, tastes, and calorie counts.
Onto the next step, some people would refrigerate the mixture for a few hours before moving on to the next step. That’s because when you refrigerate it, the fat will solidify and fuse with the meat and spices. The mixture is traditionally soft, but you can use a food processor if you don’t have a traditional meat grinder to produce a more coarse texture if desired.
This braunschweiger is usually boiled again and chilled in an ice bath to keep it fresh. It also needs to be smoked for about two hours before it is ready to be served. Once the braunschweiger is served, the casings are discarded.
Some cooks like to avoid using casings made from animals when cooking sausage, which are both hard to find and harmful to eat. So instead, a thin muslin fabric is substituted in, which wraps around the sausage mixture and is safe to consume.
Can You Freeze Braunschweiger?
Though it’s best to eat it when freshly made, you can still freeze it. Cut it into smaller portions to make it easier to thaw. Wrap each section individually with plastic film or saran wrap and put them all in a heavy-duty freezer bag. Braunschweiger lasts about one to two months in the freezer, same as liverwurst.
Braunschweiger Recipe
Ingredients
Braunschweiger Sandwich
- 2 slices dark rye bread, or other sandwich bread
- 4 slices Braunschweiger, ¼-inch thick
- 1 slice red onion, sliced thin
- 1-2 slices Swiss cheese, or similar
- 1 tablespoon mustard, whole grain preferred
- 1 tablespoon mayo, optional
Braunschweiger Dip or Spread
- 1 lb Braunschweiger
- ½ cup ketchup
- ⅓ cup diced onion
- ½ cup mayonnaise
- 2 tablespoons Worcestershire sauce
- 8 ounces cream cheese
Instructions
Braunschweiger Sandwich
- Place the bread slices on a cutting board.
- Add the Braunschweiger slices onto the bread in a single layer.
- Add the sliced onion and cheese on top.
- Spread the mustard and optional mayo. Then top with the second bread slice.
Braunschweiger Dip or Spread
- In a large bowl, mix all of the ingredients until combined fully.
- Shape the mixture into a ball. Then cover with plastic wrap and refrigerate for at least 2 hours before use.
- Serve with crackers of choice and enjoy!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
