Braunschweiger differs liverwürst, because by USDA and European standards there is specific percentages of liver, minced scalded hog jowl meat, minced meat scraps, smoked bacon, pork fat and seasonings that compose the sausage meat mixture
And then there is pork liver which becomes Braunschweiger and a lot of people eat that including moi, who used to eat it every morning for breakfast in the form of Oscar Meyer liversausage
Buffalo LiverBraunschweiger. Offal Ragu with gnocchi made with duck hearts, gizzards and livers. Wild game Cassoulet with wild turkey, venison and a duck sausage
And then there is pork liver which becomes Braunschweiger and a lot of people eat that including moi who used to eat it every morning for breakfast in the form of Oscar Meyer liversausage
There are also excellent options provided by companies like US Wellness Meats that combine organs with ground beef in a sausage form called Braunschweiger
Cup the braunschweiger into chunks and place it in the bottom of a microwave-safe bowl. A half hour before you're ready to serve, take the pate out of the refrigerator and let it warm to spreading consistency
