Braunschweiger Ii
Discover the rich, velvety flavors of *Braunschweiger II*, a homemade classic that elevates traditional liver sausage into an artisan delight. This recipe combines pork liver and ground pork with aromatic sautéed onions, garlic, and warming spices like allspice and nutmeg, blended to creamy perfection with butter, milk, and a touch of ice water. Carefully cooked and chilled, this smooth and flavorful spread is perfect for crackers, toast, or as the star of your next charcuterie board. With just 30 minutes of prep time, you can craft this timeless delicacy in your own kitchen, ideal for entertaining or as a unique addition to your appetizer repertoire. Taste the difference fresh, homemade Braunschweiger can make!
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Recipe Information
Ingredients
- 1 pound Pork liver
- 1 pound Ground pork
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 4 tablespoons Butter, softened
- 1 teaspoon Ground allspice
- 0.5 teaspoons Ground nutmeg
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 0.25 cup Milk
- 0.25 cup Ice water
Instructions
Rinse the pork liver under cold water and pat it dry. Trim off any membranes or connective tissue.
In a large pot, bring water to a gentle boil. Simmer the pork liver until fully cooked, about 8-10 minutes. Remove and let cool.
In the same pot, cook the ground pork over medium heat until no longer pink, about 8-10 minutes. Drain excess fat and set aside.
In a skillet, melt 2 tablespoons of butter over medium heat and sauté the onion and garlic until soft and translucent, about 5 minutes. Allow to cool slightly.
In a food processor, combine the cooked pork liver, ground pork, sautéed onion and garlic, remaining butter, ground allspice, ground nutmeg, salt, and pepper. Blend until smooth and well combined.
While blending, gradually add the milk and ice water, a little at a time, until the mixture reaches a smooth and spreadable consistency.
Taste the mixture and adjust seasonings as needed.
Transfer the mixture to a loaf pan or mold, covering it tightly with plastic wrap. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Once chilled and firm, serve the Braunschweiger as a spread on crackers, toast, or as part of a charcuterie board. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 4217 mg | 183% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.8 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 269 mg | 21% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
