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Braunschweiger

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description Braunschweiger Overview

Braunschweiger is a German-derived liver sausage whose name refers to the city of Braunschweig in Lower Saxony. In the United States, the term commonly denotes a soft, spreadable sausage made primarily from pork liver and pork, seasoned and usually smoked after stuffing. Recipes and naming conventions vary by region, so Braunschweiger may overlap with forms of liverwurst; it is commonly served chilled in slices or spread on bread and crackers.

help Braunschweiger FAQ

What is Braunschweiger made from?

In the United States, Braunschweiger usually means a soft, spreadable liver sausage made mainly from pork liver and pork. It is commonly seasoned and smoked after stuffing.

Why is it called Braunschweiger?

The name refers to Braunschweig, a city in Lower Saxony, Germany. The American product is related to German-style liver sausage but can differ in texture and recipe.

Is Braunschweiger smoked?

American-style Braunschweiger is usually smoked after it is stuffed. Its soft texture makes it suitable for spreading on bread or crackers.

How is Braunschweiger different from ordinary liverwurst?

Braunschweiger is a type of liver sausage, but the name often refers specifically to a soft, spreadable, smoked pork-liver product in the United States. Recipes vary by producer, so texture and seasoning are not identical everywhere.

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