Braunschweiger

Braunschweiger (named after Braunschweig, Germany) is the name for several types of sausages. In Germany, the name usually refers to a variety of Mettwurst. In Austria, Braunschweiger is known as a type of Brühwurst, while American Braunschweiger is a type of liverwurst.

Braunschweiger Mettwurst

Braunschweiger Mettwurst is a smoked, soft and spreadable sausage made from raw minced pork.

In the United States

In the United States, Braunschweiger refers to a type of liverwurst (pork liver sausage) which, if stuffed in natural casings, is nearly always smoked. Commercial products often contain smoked bacon, and are stuffed into fibrous casings.

The USDA requires that the product contain a minimum of 30% liver. 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 white pepper, onion powder or chopped onion, and mace. Curing ingredients (sodium erythorbate and sodium nitrite) are optional.