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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.
The word liverwurst is a partial calque of German Leberwurst (pronounced [ˈleːbɐˌvʊʁst] ⓘ) 'liver sausage', and 'liver sausage', a full calque. [1]A fourteenth century mention in Latin however uses the term "liverworsted": [2] "Hec fercula dari solent magna sulta, porrum, pulli, farti seu repleti, ferina apri, carnes piperis, XII tybie gesenghet, XII pulli in suffene seu sorbicio ...
Braunschweiger – Sausage named after Braunschweig, Germany; Bregenwurst – Type of German sausage; Brühwurst – Types of sausages according to German classification; Cervelatwurst [5] Fleischwurst / Lyoner – finely ground pork sausage; Frankfurter Rindswurst – German sausage; Frankfurter Würstchen – Sausage specialty from Frankfurt ...
A lifelong lover of liverwurst, Sue Fleming relished the smoked sausage her husband brought home every few weeks from the grocery store deli. Patrick Fleming always made sure to buy Boar’s Head ...
Braunschweiger may refer to: Braunschweiger (sausage), the name for several types of sausages; Braunschweiger Kammermusikpodium, classical music festival held in ...
Braunschweiger is a differnet type of sausage in differnet parts of the world. Just in the states Braunschweiger means a Liverwurst (everywhere??). In Germany, manly near Braunschweig a Braunschweiger is a type of Mettwurst with its origins in the middle ages, even mentioned in a poetrie from Heinrich von Kleist (1806).
Coarse Bratwürste, liverwurst and blood sausage, liver Knödel and meatballs, the latter most commonly served with a horseradish sauce, are integral parts of the Palatinate cuisine. Like in neighbouring Alsace, sauerkraut is a typical side dish in all seasons, but especially in winter.
Only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, caraway, marjoram, and garlic are used.