There’s a good chance that you’ve heard of liverwurst at some point in your life. Braunschweiger (/ˈbɹɑʊ̯nˌʃwɑɪgɚ/; named after Braunschweig, Germany) is a type of sausage.The type of sausage the term refers to varies by region. Well, I don't like liver and worst of all liverwurst, but my husband loves before. this sounds wonderful…I love liverwurst and it goes so good on my homemade rye bread….saurkraut is another big favorite…I cook it with apples/redpotatoes/onions/dijon mustard….Oh thanks Cathy it's after midnight and now I'm hungry…. Being Danish but growing having so much German heritage in Wisconsin my mother would serve fresh liverwurst as an appetizer or on sandwiches. Several different recipes exist, some also including beef and fat. I buy liverwurst for him once in awhile. Go ahead, give it a try. A favorite treat was braunschweiger spread made from liverwurst and spices. Unfortunately, my husbnd does not share my love for either! I loved it when I was young and it is still one of my favorite snacks. Pretty much like a pate. Braunschweiger, a soft spicy pork sausage that is usually smoked, has its origins in the Brunswick province of Germany and is a favorite in many German households. Easy Mock Liver Sausage or Braunschweiger Pate. My grandpap made sauerkraut when he lived with us. I love both liverwurst nd braunschweiger. Braunschweiger Pate. 8 ounces liverwurst I usually just open and slice it. I don't remember Braunschweiger but we did eat liverwurst sandwiches. Discussion from the chowhound general discussion braunschweiger food community. My dad was a braunschweiger and liverwurst fan! Recipe by Krittersmom. I still get my braunschweiger fix with my sisters get together..and always looking for different ways to fix it..will have to pass this along to them! https://whatscookingamerica.net/Appetizers/LiverwurstPate.htm Combine the first seven ingredients; pat into a bowl lined with plastic wrap. My dad called it liver cheese and I loved to eat it if I didn't think about it too hard. If you’re looking for a main dish to eat for breakfast, lunch, or dinner, … Totally yummy! However, pâté is creamier than braunschweiger. This is a favorite of mine..but unfortuinately my family isn't a fan. Braunschweiger has acquired its name from a town located in Germany called Braunschweig, where liver sausages are smoked, granting them the different from liverwurst, which is the term that describes liver sausages, in general. 8 ounces liverwurst If you like liver sausage I know you will love this. In Austria, Braunschweiger is a Brühwurst variant which is similar to Jagdwurst ("hunting sausage"), made with a mixture of pork and beef, bacon and nitrite curing salt. I will have to try to make this for him soon. Braunschweiger, a soft spicy pork sausage that is usually smoked, has its origins in the Brunswick province of Germany and is a favorite in many German households. My hubby is going to send you a "thank you" note for this one…and the roasted tomato one, too…oh, and the tomato soup one as well!!! I'm German heritage as well. Loved It! Liverwurst (another type of pork liver sausage) however is never smoked nor does it contain bacon. (is that right, lol)…I LOVE Braunschweiger. Two minute liverwurst or braunschweiger pate recipe by ohmystars a good jumping off point for an appetizer spread increase the cream cheese add onions or almonds be creative. She could turn the most ordinary ingredients into something special and her cooking reflected our … […]. It is super easy to make and is great served on assorted crackers or cocktail rye bread. It did smell but it is oh so good! I usually make liver pate using chix or turkey livers, but this sounds so delicious and easy, too! I can't wait to taste it! Excerpts and links may be used, provided that full and clear credit is given to Cathy Farley and Wives With Knives with appropriate and specific direction ("links") to the original content. It might be something you have to grow up with. A Little Beach Therapy at the Oregon Coast, Oregon’s Scenic Columbia Gorge and Multnomah Falls, Portland’s International Rose Test Gardens at Washington Park, Softy Brittle – My Favorite Peanut Brittle, One Bowl Banana Layer Cake with Cream Cheese Frosting, Nurnberger Lebkuchen ~ German Gingerbread, Cruising Through Europe – Rothenburg ob der Tauber, Apple Oatmeal Cake and a Little of This and That. Nothing better than pork and sauerkraut! Best of all it's easy to do. In the German language, Braunschweiger is the demonym for people from Brunswick (German name, Braunschweig), but under German food law refers to a variety of mettwurst. Braunschweiger has a very high amount of vitamin A, iron, protein and fat. There are also a few recipes for pâté and cheese balls which use braunschweiger as a primary ingredient. YIELD: 2 cups. Oh yes..you really have brought out my German side. The meat has a very soft, spread-like texture and a distinctive spicy liver-based flavor, very similar to the Nordic leverpostej. Three YUMS up! This has so much more flavor than a chicken liver pate. I have been looking for a good one. I guess I don't really know what to look for and I don't think anyone else would eat it at my house. It is usually used as a spread for toast, but can also be used as a filling for sandwiches, often paired with stone-ground mustard, sliced tomato, onion and cheese. Usually found in the deli case of your local grocery store. I'm in the 'Love it' camp! Both are usually spreadable, especially at room temperature, and both have added spices to give them flavor. (I have to laugh when I think about this now because I really was a picky eater as a child.). LOL .  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. Terrific recipe, Cathy. Written by Jean Williams. Geri. If you like liver sausage I know you will love this. . I LOVE liverwurst, so I'm definitely going to try this. Go ahead, give it a try. Sehr gut. I like this dish too.Do you make saurbraten as well? THANKS!!! Thanks for sharing this delicious recipe . Curing ingredients (sodium erythorbate and sodium nitrite) are optional. * Bother liverwurst and Braunschweiger are liver sausages, also known as liverwurst. I was not a liverwurst gal but my brother would beg for liverwurst sandwiches everyday! The type of sausage the term refers to varies by region. Love this stuff, but will try your recipe. He would love tis. Liverwurst vs pate. There’s also a good chance that you’ve heard about it because someone was complaining about being forced to eat it as a child. Braunschweiger, a soft spicy pork sausage that is usually smoked, has its origins in the Brunswick province of Germany and is a favorite in many German households. ADD YOUR PHOTO. One of Mom's traditional holiday appetizers. I am interested in the sauerbraten recipe! Will have to try using it this way. MAKE IT SHINE! This Irish gal loves it! Cover and refrigerate. Your photo is terrific. Thanks for letting me know. Combine all ingredients except butter in a medium bowl and mash with fork until smooth and well combined. This has so much more flavor than a chicken liver pate. Liverwurst (liver sausage in German) and Braunschweiger are made from pork liver. I remember crocks of sauerkraut fermenting in the basement and the wonderful smell of schnitzel frying on her stove.
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