Braunschweiger (sausage) facts for kids
Braunschweiger Mettwurst in a Brunswick butcher's shop
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| Type | Fresh sausage |
|---|---|
| Place of origin | Germany |
| Region or state | Braunschweig |
| Main ingredients | Pork |
| Variations | Braunschweiger |
Braunschweiger (pronounced like "BRAOWN-shwy-ger") is a kind of sausage. It gets its name from the city of Braunschweig in Germany. What "Braunschweiger" means can be different depending on where you are.
In Germany, "Braunschweiger" is a type of mettwurst. This is a soft, spreadable sausage. In Austria, it is a cooked sausage. In North America, it usually means a type of liver sausage.
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Braunschweiger in Germany
In Germany, Braunschweiger Mettwurst is a special sausage. It is usually made from raw minced pork. It is often spiced with garlic, salt, and pepper. This sausage is smoked, which gives it a unique flavor. It is soft and easy to spread.
Butchers in Brunswick have made this sausage since the early 1800s. It became very popular when people learned how to preserve food in cans. Some recipes also include beef and fat.
Braunschweiger in Austria
In Austria, Braunschweiger is a type of cooked sausage. It is similar to "hunting sausage" (Jagdwurst). It is made with a mix of pork and beef. It also has bacon and special salt for curing. This kind of sausage is often eaten as a snack between meals.
Braunschweiger in North America
In the United States and Canada, Braunschweiger is a type of pork liver sausage. If it is put into natural casings, it is almost always smoked. Many store-bought versions contain smoked bacon. They are often put into special casings made of fiber.
Liverwurst is another type of pork liver sausage. But liverwurst is never smoked. It also does not contain bacon.
Braunschweiger has a lot of vitamin A, iron, and protein. It also has a good amount of fat. The sausage is very soft and can be spread like butter. It has a strong, spicy liver taste. This taste is much like a Nordic liver pâté.
People often spread Braunschweiger on toast. It can also be used as a filling for sandwiches. It is often eaten with mustard, sliced tomato, onion, and cheese. In the Midwestern United States, people enjoy it on a sandwich. They might add ketchup, mustard, or dill pickles. It is also good spread on crackers or pancakes. Some recipes use Braunschweiger to make pâté or cheese balls.
See also
In Spanish: Braunschweiger para niños
