Braunschweiger, a variety of liverwurst, is a traditional German sausage made from liver. It is smooth, smoked, and can be spread onto bread or used as a filling in a sandwich.
Braunschweiger will always contain only pork liver, while other types of liverwurst use a variety of different livers such as beef or chicken or by using fat. The liver sausage is traditionally flavored with garlic, salt, and pepper.
Origin & Cultural Significance
Braunschweiger originated in the city of Braunschweig in Lower Saxony, Germany, which gave the sausage its name. The dish can be traced back to the early 19th century, when canning became a popular way to preserve food. Commercial production of Braunschweiger first began in 1830, however beforehand it was commonly made in private households in the region.
The sausage was originally made with the scraps of pork that came from the different butchers in the town of Braunschweig. Culturally, the dish is considered a German comfort food and is popular across Europe, with different variations found in neighboring countries and the United States.
The versatile ingredient can be served spread on bread or in sandwiches – traditionally served with mustard, tomato, onion, and cheese, as well as in a number of other dishes. The sausage can add depth to pâtés, appetizers or even pasta sauces, adding a distinct smokey flavor to whatever you’re cooking.
German Braunschweiger Recipe
Braunschweiger, a variety of liverwurst, is a traditional German sausage made from liver. It is smooth, smoked, and can be spread onto bread or used as a filling in a sandwich.
Ingredients
- Pork liver - 500g
- Pork shoulder - 500g
- Bacon - 4 slices
- Onion - 1
- Garlic - 2 cloves
- Allspice - 1/2 tsp
- Nutmeg - 1/4 tsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Heavy cream - 1/2 cup
- Butter - 2 tbsp
Instructions
- In a skillet, cook the bacon until crispy. Remove and set aside.
- In the same skillet, sauté the chopped onion and minced garlic until softened.
- In a food processor, combine the pork liver, diced pork shoulder, cooked bacon, sautéed onion and garlic, allspice, nutmeg, salt, and black pepper. Blend until smooth.
- Add heavy cream and melted butter to the mixture, continuing to blend until well combined.
- Transfer the mixture into a baking dish, smoothing the top with a spatula.
- Preheat your oven to 325°F (163°C).
- Place the baking dish in a larger dish filled with hot water, creating a water bath.
- Bake for 1.5 to 2 hours or until the Braunschweiger is set.
- Allow it to cool before refrigerating for at least 4 hours.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1587Total Fat: 106gSaturated Fat: 47gTrans Fat: 1gUnsaturated Fat: 48gCholesterol: 1233mgSodium: 1958mgCarbohydrates: 19gFiber: 2gSugar: 4gProtein: 134g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.