was ist braunschweiger
04 Dec 2005I commented to someone today that I hadn’t had braunschweiger in ages. Probably not since I moved from Wisconsin. I realized I wasn’t clear on the difference between liverwurst and braunschweiger. Epicurious to the rescue:
Liverwurst is a general term:
A broad term for “liver sausage” referring to well-seasoned, ready-to-eat sausage made from at least 30 percent pork liver mixed with pork or other meat. The texture of liverwurst can range from firm enough to slice to creamy-smooth and spreadable. It can be smoked or plain and comes in large links, loaves and slices. It’s generally used for snacks and sandwiches and is especially suited to rye bread and crackers.
Whereas braunschweiger is a popular kind of liverwurst:
Named after the German town of Braunschweig, this smoked liver sausage enriched with eggs and milk is the most famous of the LIVERWURSTS. It’s soft enough to be spreadable and is usually served at room temperature.
Now you know! And knowing is half the battle. And now I’m hungry – and being hungry is half the battle (against heart disease. the losing half.)
I was a weird kid in grade school. I hated peanut butter & jelly, and brought braunschweiger sandwiches to school. Couldn’t get enough of that stuff. I don’t think I realized that liverwurst was made from (ewwwwwww) ACTUAL LIVER.
On very special occasions, my mother used to make her own chicken liver + egg spread. I knew that was made from liver, but it tasted so good that I overlooked that fact. I really should get the recipe before she dies.
Braunschweiger on Club crackers (or saltines) makes a really tasty appetizer.