Braunsweiger

[nitrousinfected]

Can anyone tell me the difference between Liverwirst and Braunsweiger? Tried some Ketchmar Braunsweiger this weekend and I have to learn to make this stuff!!!!

 

[got14u]

Here is what I could find for ya..I personally don't know but what I found this is the best explanation
Braunschweiger and Liverwurst are often used synonymously. In terms of their difference, following opinions (sometimes even conflicting) are what you could find:

• Braunschweiger is actually a more specific term for one (the most popular) type of Liverwurst, while Liverwurst is referred to as a general term for sausage with pork liver in it.

• Liverwurst is a spreadable sausage. Braunschweiger is sliceable rather than spreadable. Or the opposite.

• Liverwurst can be smoked or plain while Braunschweiger is nearly always smoked.

 

[nitrousinfected]

Thanks!!!! that helps. Nice ink btw.

 

[rivet]

I think Got1 got it for you. Braunschweiger definitely does slice more easily and - to me- is a lot tastier.

Thanks for the research!

 

[hoser]

Yeppers! Got1 hit the nail on the head...bransweiger is easier to slice, firmer ....and in my ho...a wee bit tastier.

 

[mballi3011]

What he said ^^^^

 

[salmonclubber]

this is great stuff here is a recipe that i have used in the past and i add hi temp cheddar cheese really makes it taste great here is the recipe


http://lpoli.50webs.com/index_files/LiverwurstLen.pdf


http://s44.photobucket.com/albums/f45/salmonclubber/?action=view&current=101_0053.jpg