Braunschweiger (sausage)
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Type | Fresh sausage |
---|---|
Place of origin | Germany |
Region or state | Braunschweig |
Main ingredients | Pork |
Variations | Braunschweiger |
Braunschweiger (/ˈbɹɑʊ̯nˌʃwɑɪgɚ/, named after Braunschweig, Germany) is a type of sausage. The type of sausage the term refers to varies by region. In the German language, Braunschweiger is the demonym for people from Brunswick (German name Braunschweig), but under German food law refers to a variety of mettwurst.[1] In Austria, Braunschweiger is known as a type of parboiled sausage (Brühwurst), while American Braunschweiger is often confused with liverwurst.[2]
Germany
Braunschweiger Mettwurst is a smoked, soft and spreadable sausage usually made from raw minced pork[2] and spiced with garlic, salt and pepper. Produced by Brunswick butchers as a regional speciality since the early 19th century, it became widespread with the advent of food preservation by canning. Several different recipes exist, some also including beef and fat.
Austria
In Austria, Braunschweiger is a Brühwurst variant which is similar to Jagdwurst ("hunting sausage"), made with a mixture of pork and beef, bacon and nitrite curing salt. This type of sausage is usually eaten between meals.
North America
In the United States and Canada, Braunschweiger refers to a type of pork liver sausage which, if stuffed in natural casings, is nearly always smoked. Commercial products often contain smoked bacon, and are stuffed into fibrous casings. Liverwurst (another type of pork liver sausage), however, is never smoked, nor does it contain bacon.
The
Braunschweiger has a very high amount of
See also
- Leverpastej
- List of smoked foods
References
- ^ Meat guidelines Archived 2018-03-09 at the Wayback Machine (in German)
- ^ a b "Braunschweiger Wurst" (in German). braunschweig.de. Retrieved 2 April 2015.
- ^ Code of Federal Regulations 9 CFR 319.182 http://edocket.access.gpo.gov/cfr_2009/janqtr/pdf/9cfr319.182.pdf Retrieved 29 June 2010