We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What is Braunschweiger? Unveiling the Rich Flavor of Traditional Liver Sausage

Editorial Team
By
Updated: May 16, 2024
Views: 56,444
Share
What is Braunschweiger?

Discover the savory world of Braunschweiger, a smoked sausage with roots in the German city of Braunschweig. This delicacy, often likened to liverwurst, is crafted primarily from pig liver, offering a rich and spreadable texture. According to the German Food Guide, Braunschweiger boasts a robust liver flavor that makes it a popular choice for sandwich fillings and cracker spreads, akin to a fine pâté. Renowned for its versatility, Braunschweiger has become a staple in various cuisines, providing a unique taste experience that enriches any meal. When pondering what Braunschweiger is, think of it as a culinary bridge between traditional German fare and contemporary dining preferences.

When making braunschweiger, the liver is combined with pork fat and traditional spices such as cloves, black pepper and allspice. The mixture is ground and stuffed into casings made from the thin membranes of cows or pigs, boiled and then put in a smoker. If casings or a smoker aren't used, the braunschweiger can also be baked in a loaf pan and served in slices. Although pork products are the traditional ingredients, braunschweiger can also be made with a combination of chicken or cow liver as well.

In order for the sausage to hold together, it is considered important to use plenty of fat, which should make up half of the braunschweiger's ingredients. Pork liver is considered very fatty, but some cooks add bacon fat or lard to the mix as well. It is then thought best to refrigerate the mixture for a few hours before grinding, so the fat solidifies and mixes with the meat and spices. The mixture is traditionally soft, but home cooks can use a food processor rather than a traditional meat grinder to produce a coarser texture if desired.

For holiday sausage, some cooks add chopped raw pistachios, ground sage or cardamom to the pâté before stuffing or baking. After the braunschweiger is stuffed and boiled, it is usually chilled again in an ice bath to prevent spoilage. The sausages are then placed in a smoker for about two hours. When the sausage is served, the casings are traditionally discarded. Some cooks prefer to not buy animal casings, which can be hard to find, and substitute thin muslin fabric to wrap around the sausage mixture.

Braunschweiger is also available already prepared at most supermarkets and delis that sell cold cuts and prepared meats. The sausage can be part of a sandwich traditionally made on dark rye or pumpernickel bread with raw onions and stone-ground mustard. Many people who eat braunschweiger also serve it as a dip with a soft cheese and horseradish or pickles. It is thought to be very high in vitamin A and iron and is not considered to have a higher fat content than most other beef or pork sausages.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Editorial Team
By Editorial Team
Our Editorial Team, made up of seasoned professionals, prioritizes accuracy and quality in every piece of content. With years of experience in journalism and publishing, we work diligently to deliver reliable and well-researched content to our readers.
Discussion Comments
By anon1006797 — On May 23, 2022

Today is a good day. It's absolutely delicious and good for you if you like liver.

I love Germany's customs and traditions.

By anon1006425 — On Mar 10, 2022

I just remember my dad giving it to me. It's just kind of weird that in nature, some animals only eat the liver from the kill. It's OK. I like the cracker idea. I even thought to give it to my dog, thinking it would be good for him.

By anon1003481 — On Jul 03, 2020

But that is not the way it is made in Braunschweig, Germany. If you order a "Braunschweiger" at a butcher you will get a sausage made from raw minced pork, seasoned with salt, pepper and garlic. Sometimes it comes smoked.

Your description matches a Geflügelleberwurst, which translates into poultry liver sausage.

By anon936557 — On Mar 02, 2014

I don't know why it's yellow, but the casing is to keep light out. Sunlight destroys braunschweiger.

By anon337515 — On Jun 06, 2013

I respect everyone's opinion about this, but I love all kinds of meat and lunch meat and even some liver.

I was curious and bought some braunschweiger last night and it was one of the grossest things I've ever tried. It tastes almost like wild game, but very mushy and soft, It almost reminds you of a big vienna sausage, but way more mushy. I found this website when looking for other ways to prepare it and thought maybe I was doing it wrong but nope. Guess it's just gross. Do try some though, as this is just my opinion and we are all different.

By anon253839 — On Mar 11, 2012

@Izzy78: Braunschweiger is not particularly difficult to make.

By cardsfan27 — On Nov 03, 2011

I have never tried braunschweiger, but it sounds like something I would be willing to try. I am one of the few people who really likes eating liver, so I'm sure I wouldn't have a problem with the taste or texture.

Besides putting it on crackers or sandwiches, are there any other good ways to use a braunschweiger spread? All of the things mentioned in the article seem really "heavy" and with a lot of strong tastes, which I would expect from a German food like this. I am just wondering if there might be other popular uses or even some recipes that would use braunschweiger.

By Izzy78 — On Nov 02, 2011

@matthewc23 - The way I would describe the taste is kind of a strong bologna taste. Not surprisingly, since the article mentions them, kind of like if you took bologna and added in some cloves and allspice. Of course, bologna and braunschweiger are made with completely different types of meat products, but they are still kind of similar.

For anyone who has ever made homemade braunschweiger, how difficult is it? I like trying to make new recipes and this might be something interesting to try out. Since I'm thinking of it, though, can you buy pork liver at the store? I know you can get chicken and beef liver, but I don't know that I have ever seen pork. It may be that I just wasn't looking for it, or maybe it's something you have to ask the butcher for specifically.

By TreeMan — On Nov 02, 2011

@matthewc23 - I am really glad you asked about braunschweiger. I used to eat it all the time when I was younger, but I haven't had it for many, many years. I have to say that I never realized it was made out of pork livers. Now that I think about it, I don't think I ever really knew what it was made of. It's usually best not to ask in those situations.

You can find braunschweiger at any normal grocery store. It is usually in the cold food section near the cheeses and breakfast sausage. For some reason it almost always comes in a bright yellow casing. I would be curious to know what the reason behind that is if anyone knows.

Like the article mentions, braunschweiger is a spread that you can put on sandwiches or crackers. Whenever I used to eat it, I would cut it into slices and put it on a cracker with a piece of sharp cheddar or something like that. It is a pretty good combination. I've never had it on a sandwich, but it can't be too much different.

Now that I've thought about it again, I think I might have to pick some up the next time I'm shopping.

By matthewc23 — On Nov 01, 2011

I have never heard of braunschweiger before, but I have to say it sounds kind of gross. I am not a big fan of liver to begin with, so grinding it up into sausage doesn't sound like something I would really enjoy eating on a regular basis.

That being said, I am always up for trying something new. Where can you buy braunschweiger? Is it normally sold in supermarkets or do you have to find it in specialty stores? What does it taste like, and how should you eat it?

Editorial Team
Editorial Team
Our Editorial Team, made up of seasoned professionals, prioritizes accuracy and quality in every piece of content. With years of experience in journalism and publishing, we work diligently to deliver reliable and well-researched content to our readers.
Share
https://www.delightedcooking.com/what-is-braunschweiger.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.