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 Braunschweiger Mettwurst in a Brunswick butcher's shop | |
| Type | Freshsausage |
|---|---|
| Place of origin | Germany |
| Region or state | Braunschweig |
| Main ingredients | Pork |
| Variations | Braunschweiger |
Braunschweiger (/ˈbɹɑʊ̯nˌʃwɑɪgɚ/, named afterBraunschweig,Germany) is a type ofsausage. The type of sausage the term refers to varies by region. In theGerman language,Braunschweiger is thedemonym for people fromBrunswick (German nameBraunschweig), but under German food law refers to a variety ofmettwurst.[1] InAustria, Braunschweiger is known as a type of parboiled sausage (Brühwurst), while American Braunschweiger is often confused withliverwurst.[2]
Braunschweiger Mettwurst is asmoked, soft and spreadable sausage usually made from raw mincedpork[2] and spiced with garlic, salt and pepper. Produced by Brunswick butchers as a regional speciality since the early 19th century, it became widespread with the advent offood preservation by canning. Several different recipes exist, some also including beef and fat.
In Austria, Braunschweiger is a Brühwurst variant which is similar toJagdwurst ("hunting sausage"), made with a mixture of pork and beef, bacon and nitritecuring salt. This type of sausage is usually eaten between meals.
In the United States and Canada, Braunschweiger refers to a type of porkliver sausage which, if stuffed in natural casings, is almost always smoked. Commercial products often contain smoked bacon, and are stuffed into fibrous casings. Liverwurst (another type of porkliver sausage), however, is never smoked, nor does it contain bacon.
TheUSDA requires that the product contain a minimum of 30% liver.[3] 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, andmace. Curing ingredients (sodium erythorbate andsodium nitrite) are optional.
Braunschweiger has a very high amount ofvitamin A, iron, protein and fat. The meat has a very soft, spread-like texture and a distinctive spicy liver-based flavor, very similar to the Nordicleverpostej. It is usually used as a spread for toast, but can also be used as a filling forsandwiches, often paired with stone-groundmustard, sliced tomato, onion and cheese. In the Midwestern United States, braunschweiger is typically eaten in a sandwich with various condiments such as ketchup, mustard, and dill pickles, or simply spread on crackers. There are also a few recipes forpâté and cheese balls which use braunschweiger as a primary ingredient. However, pâté is creamier than braunschweiger.
| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
