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JonesDairyFarm
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Recipe Information

Recipe Available
Video-Specific Recipe

Braunschweiger

Cultural Context

Braunschweiger, a traditional German liver sausage, originated in the city of Braunschweig. It was historically made from pork liver and fat, seasoned with spices, and often enjoyed as a spread on bread. This dish reflects the resourcefulness of German cuisine, utilizing all parts of the animal. Today, it remains popular in Germany and has found its way into various global cuisines, often served at parties and gatherings as a savory treat.

GermanDEmain
30 min
easy
4 servings
Servings4
1 package Braunschweiger
1 cup sour cream
diced green onion (white and light green parts)
fresh parsley
horseradish
Worcestershire sauce
hot sauce
dry aged bacon
cream cheese
Dijon mustard
chopped pistachios

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is leaner and more accessible.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is often less expensive.

1

Mix all ingredients in one bowl: Braunschweiger, sour cream, diced green onion, fresh parsley, horseradish, Worcestershire sauce, and hot sauce.

2

Garnish the mixture with a couple of green onion springs on top.

3

Serve the mixture with vegetables and crackers or spread on bread.

4

In a separate bowl, mix cream cheese and Dijon mustard together.

5

Put on gloves to handle the next steps.

6

Take a portion of the Braunschweiger mixture and wrap it around the cream cheese mixture to form a ball.

7

Chill the wrapped balls in the refrigerator for about 30 minutes.

8

Cook dry aged bacon on the stove until crispy, then chop it up and cool it down.

9

After chilling, roll the chilled balls in the chopped bacon until fully coated.

Cooking Techniques

grindingmixing

Equipment Needed

mixing bowlgloves

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Dietary

nut-free

Allergens

milkgluten

Also Known As

LiverwurstLeberwurst
Local Name: Braunschweiger

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