Braunschweiger

Braunschweiger (named after, ) is a type of liverwurst ( sausage) which, if stuffed in natural casings, is nearly always smoked. Commercial products often contain smoked bacon, and are stuffed into fibrous casings.

The requires the product must contain a minimum of 30% liver (pork, calf, veal, beef, etc.), lean meat (can include ), fat meat, binders and seasonings. A typical commercial formula is about 40% pork liver or scalded beef liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends and pieces. Added seasonings include salt and often include, powder or chopped onion, and. Curing ingredients ( and ) are optional.

Braunschweiger has a very high amount of, iron, protein and fat. The meat has a very soft, spread-like texture and a distinctive spicy liver-based flavor, very similar to the Nordic leverpostej. It is usually used as a spread for toast, but can also be used as a filling for, often paired with stone-ground , sliced , onion and. There are also a few recipes for and cheese balls which use Braunschweiger as a primary ingredient.