Braunschweiger

Braunschweiger is a type of sausage that varies depending on the region. In Germany, it is a form of mettwurst made from raw minced pork, seasoned with garlic, salt, and pepper. In Austria, Braunschweiger is a parboiled sausage similar to Jagdwurst, crafted from a mix of pork, beef, bacon, and nitrite curing salt.

In North America, Braunschweiger is distinctively a pork liver sausage, often smoked and incorporating bacon. The USDA specifies that it must contain at least 30% liver, along with other ingredients such as pork jowl, pork trimmings, and seasonings like salt, white pepper, onion, and mace.

This sausage is rich in vitamin A, iron, protein, and fat, featuring a soft, spreadable texture and a spicy liver-based flavor. It is commonly enjoyed as a spread on toast or sandwiches, often paired with mustard, tomatoes, onions, and cheese. In the Midwest, it is popular in sandwiches with condiments like ketchup, mustard, and pickles, or spread on crackers or pancakes. Some recipes even incorporate Braunschweiger into pâté or cheese balls, although pâté tends to be creamier than Braunschweiger.