What is Braunschweiger?

Braunschweiger is a type of smoked sausage traditionally made of liver's liver, which is also known as Liverwurst. It is soft and spread, with a significant flavor of the liver. It is often used as a sandwich filling or spread for biscuits, similar to Pâté. His name comes from Braunschweig, the German city from which it was created.

In the production of Braunschweiger, the liver is combined with pork fat and traditional spices such as cloves, black pepper and spices. The mixture is grounded and filled in packaging made of thin membranes of cows or pigs, cooked and then inserted into a smoker. If the handcuffs or smokers are not used, Braunschweiger can also be baked in a loaf pan and served in slices. Although pork products are traditional ingredients, Braunschweiger can also be made with a combination of chicken or cow liver.

In order for sausage to stick together, it is considered to be important to use a lot of fat that should make up half of Tbraunschweiger's ingredients. Pork liver is considered very muchOily, but some chefs also add fat or lard to the mix. It is then assumed that the mixture is best cooled before grinding, so the fat solidifies and mixes with meat and spices. The mixture is traditionally soft, but home chefs can use a kitchen robot rather than a traditional meat grinder, if desired, create a coarser texture.

for the festive sausage, some chefs add before the inscription or baking chopped raw pistachios, ground sage or cardamom. After Braunschweiger is stuffed and cooked, it is usually again cooled in an ice bath to prevent the forging. The sausages are then placed in a smoker for about two hours. When the sausage is served, the cases are traditionally discarded. Some chefs prefer not to buy animal covers that are difficult to find and replace a thin muslin fabric with packed a mixture of sausage.

Braunschweiger is also available in most supermarkets and offendingThe ones that sell cold cuts and prepared meat. The sausage can be part of the sandwich traditionally made on dark rye or pumpernickel bread with raw onions and bullet mustard. Many people who eat Braunschweiger also serve as immersion with soft cheese and horseradish or cucumber. It is believed to have a very high content of vitamin A and iron and is not considered a higher fat content than most other beefs or pork sausages.