Braunschweiger

Braunschweiger is a type of smoked sausage traditionally made from the liver of pigs that is also known as liverwurst. It is soft and spreadable, with a distinctive liver flavor. It is often used as a sandwich filling or a spread for crackers, much like a pâté. Its name comes from Braunschweig, the German city from which it originated.

When making braunschweiger, the liver is combined with pork fat and traditional spices such as cloves, black pepper and allspice. The mixture is ground and stuffed into casings made from the thin membranes of cows or pigs, boiled and then put in a smoker. If casings or a smoker aren't used, the braunschweiger can also be baked in a loaf pan and served in slices. Although pork products are the traditional ingredients, braunschweiger can also be made with a combination of chicken or cow liver as well.

In order for the sausage to hold together, it is considered important to use plenty of fat, which should make up half of the braunschweiger's ingredients. Pork liver is considered very fatty, but some cooks add bacon fat or lard to the mix as well. It is then thought best to refrigerate the mixture for a few hours before grinding, so the fat solidifies and mixes with the meat and spices. The mixture is traditionally soft, but home cooks can use a food processor rather than a traditional meat grinder to produce a coarser texture if desired.

Source: WiseGEEK