• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Meat / Sausages / Braunschweiger

Braunschweiger

This page first published: Mar 6, 2005 · Updated: Jun 12, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Braunschweiger (aka Braunsweiger) is an Americanized version of liverwurst.

It is a semi-soft, spreadable, meat mixture, that is usually sliced for sandwiches.

It is made from pork and pork liver, chopped and blended. It is like liverwurst in texture, but it is smoked and darker-coloured.

There are many brands. Some use more pork than pork liver for a less livery taste.

Ingredients in the Koegal brand are: “Pork , Pork Liver, Nonfat Dry MIlk, Salt, Corn Syrup, Spices, Onion Powder, Sugar, Sodium Erythorbate, Spice Extractives, Sodium Nitrite.”

It is sold in chiller sections in packages or rolls.

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘Without butter, without eggs, there is no reason to come to France.’ — Paul Bocuse (French chef. 11 February 1926 – 20 January 2018)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

Copyright © 2021 · Copyright & Reprint · Privacy · Terms of use ·Foodie Pro ·
Funding to enable continued research and updating on this web site comes via ads and some affiliate links