- Braunschweiger and Liverwurst are sausages made from ground pork livers and other organ meats with seasonings.
- The main difference between Braunschweiger and Liverwurst is that Braunschweiger is smoked and has a different taste.
- Braunschweiger and Liverwurst both have high-fat content with low-carbohydrate, making them a good option for low-carb diets like Keto Diet.
- Braunschweiger and Liverwurst have similar fat content but Braunschweiger has higher protein, iron, and sodium, while Liverwurst has more calcium, magnesium, and vitamin A.
What Is Braunschweiger?
Braunschweiger is a German sausage named after the city of Braunschweig (Brunswick in English), where it was first made.
This sausage is made from ground pork livers, pork scraps, and seasonings and can also include pork organs such as kidneys or heart.
Braunschweiger is usually sold pre-cooked and can be eaten cold, either sliced or spread on bread and crackers. Its smooth texture makes it easy to spread, but it also holds its shape well enough to be sliced.
It has a rich and savory taste with a strong livery and smoky flavor and a light brown to pinkish-brown color.
Also, Braunschweiger can be added to low-carb diets such as Keto, since it has a low level of carbohydrates and high levels of fat but that’s not all.
Nutrients
You can see the nutritional values of 100 grams of Braunschweiger sausage in the following table [1]:
You can buy ready and pre-cooked Braunschweiger, but to enjoy a higher quality Braunschweiger without any additional preservatives, you can easily make it at home.
How to Make Braunschweiger?
Making Braunschweiger at home lets you control the ingredients to make a fresher and healthier product.
It’s more cost-effective, and you can also season it based on your liking and avoid additives.
You can prepare the following ingredients and take the steps mentioned in the instructions to make 15 servings of Braunschweiger.
Ingredients
- 750 g pork liver
- 600 g chicken livers
- 600 g pork heart
- 200 g beef liver
- 1000 g pork belly
- 100 g salt pork or fatty bacon
For Seasoning:
- 2 tbsp salt
- 2 tbsp onion powder
- 1 tbsp sugar
- ½ tbsp pepper
- ¼ tbsp coriander
- ⅕ tbsp nutmeg
- ⅕ tbsp ground mustard
- ⅕ tbsp sage
- ⅕ tbsp marjoram
- ⅕ tbsp ginger
Instructions
- Simmer pork livers in water for 10 minutes.
- Let them cool for a few minutes.
- Grind all meats.
- Put the mixture in the freezer for 30 minutes.
- Chop the chilled ground mixture in a blender or food processor.
- Stuff the mixture into beef middles.
- Cook the stuffed sausages in 165°F water for about 1 hour until they reach an internal temperature of 152°F.
- Chill the cooked sausages in cold water.
- Dry in a smoker at 100°F, then smoke for 5 hours at 120°F.
- Store in a refrigerator overnight.
- Remove from the refrigerator and enjoy!
Another well-known type of sausage is Liverwurst, which has an almost similar nutrition profile and preparation method to Braunschweiger, but one feature separates them: Liverwurst is not smoked.
Learning about the features of these sausages helps you make informed choices based on flavor, nutrition, and preparation methods, especially if you are on a weight loss diet, you need to choose the best food compatible with your diet rules.
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