Braunschweiger Cheese Ball Food

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BRAUNSCHWEIGER BALL



Braunschweiger Ball image

If you're a braunschweiger fan, BOY will you LOVE this one!

Provided by Michael Lee Ryan

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cheese Ball Recipes

Time 1h15m

Yield 20

Number Of Ingredients 7

2 (8 ounce) packages braunschweiger liverwurst, cubed
½ cup chili sauce
2 teaspoons prepared horseradish
6 drops hot pepper sauce
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 cup pimento-stuffed green olives, sliced

Steps:

  • Using an electric mixer or food processor, beat or process braunschweiger, chili sauce, horseradish and hot pepper sauce until well mixed. Cover and refrigerate until mixture firms up, for approximately 1 hour.
  • In a medium-sized mixing bowl, mash cream cheese with mayonnaise until smooth and spreadable. Turn liverwurst mixture out onto a sheet of foil and mold it into a ball. Using a small spatula, frost with cream cheese mixture. Decorate with sliced stuffed green olives.

Nutrition Facts : Calories 135.3 calories, Carbohydrate 1.4 g, Cholesterol 48.2 mg, Fat 12.6 g, Fiber 0.1 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 473.5 mg, Sugar 0.1 g

BRAUNSCHWEIGER CHEESE BALL



Braunschweiger Cheese Ball image

Provided by Recipe by Grass Fed Girl

Time 15m

Yield 8-10

Number Of Ingredients 12

ingredients 16 oz cream cheese, room temperature 3 oz Jones Dairy Farm Braunschweiger Liverwurst 3 cups sharp cheddar 1 teaspoon paprika 1 teaspoon garlic 1 teaspoon dried chives 1 teaspoon chili flakes 1/2 teaspoon salt 1/2 teaspoon pepper ½ cup bacon bits 1 cup chopped pecans (optional)
16 oz cream cheese, room temperature
3 oz Jones Dairy Farm Braunschweiger Liverwurst
3 cups sharp cheddar
1 teaspoon paprika
1 teaspoon garlic
1 teaspoon dried chives
1 teaspoon chili flakes
1/2 teaspoon salt
1/2 teaspoon pepper
½ cup bacon bits
1 cup chopped pecans (optional)

Steps:

  • DIRECTIONS Place the cream cheese, liverwurst, cheese, and spices in a food processor. Pulse to combine. Spread out plastic wrap and place the cheese mixture on the plastic, cover and form it into a ball. Place the cheese ball into the refrigerator and let it chill until firm 1-2 hours. Place the bacon and nuts on parchment paper. Roll the cheese ball in the bacon, and nuts, if using, until covered. Serve with your favorite crackers.

BRAUNSCHWEIGER SPREAD



Braunschweiger Spread image

This spread is so creamy and delicious it's satisfying even to those who think they don't like liver sausage.-Gayle Lewis, Yucaipa, California

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield about 1-1/2 cups.

Number Of Ingredients 9

1 tube (8 ounces) liver sausage
3 ounces cream cheese, softened
1/3 cup Miracle Whip
2 to 3 tablespoons dill pickle relish
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
Chopped fresh parsley
Assorted crackers

Steps:

  • Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.

Nutrition Facts :

BRAUNSCHWEIGER BANH MI



Braunschweiger Banh Mi image

In this Midwestern take on a banh mi, we've sandwiched as many up-and-coming food trends as we could manage without violating good taste. We stuffed vegetables, wood flavor, bitterness, real fast food and the Midwest (represented by fried pork, wood-smoked Braunschweiger liverwurst and caraway) into a grand banh mi mash-up. Now if only we could nab it from a passing dim sum cart in a gastropub, our year would be close to complete. If 2014 tastes anything like this sandwich, it'll be an adventuresome and comforting year ahead.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 4 sandwiches

Number Of Ingredients 27

1 cup cauliflower florets
1/2 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons caraway seeds, lightly crushed
1/4 teaspoon kosher salt
1 small carrot, thinly sliced
1 tablespoon Asian fish sauce
1 teaspoon fresh lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon sugar
1 small clove garlic, finely grated
1/2 small jalapeno, seeded and thinly sliced
4 thin boneless pork cutlets (about 8 ounces total), pounded to 1/4-inch thick
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 large egg, lightly beaten
1/2 cup breadcrumbs
3 tablespoons vegetable oil
Two 12-inch baguettes
Mayonnaise, such as Kewpie, for serving
Spicy brown mustard, for serving
1/2 pound braunschweiger liverwurst
1/2 English cucumber, sliced
1/4 red onion, thinly sliced
1 small bunch watercress
1 cup loosely-packed fresh cilantro leaves with tender stems
Sriracha, for serving

Steps:

  • For the caraway pickled cauliflower: Cut the florets into 1/4-inch-thick slices. It's alright if the pieces break apart. Combine the vinegar, sugar, caraway seeds, 1/3 cup water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, whisking until the sugar dissolves. Remove from the heat, add the cauliflower and carrot and stir. Allow to cool to room temperature. Transfer to a small bowl, cover and refrigerate at least 1 hour and up to 1 day.
  • For the garlic fish sauce: Whisk together the fish sauce, lemon juice, vinegar, sugar, garlic, jalapeno and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve.
  • Preheat the oven to 300 degrees F.
  • For the fried pork cutlets: Lightly sprinkle the cutlets on both sides with salt and pepper. Place the flour, egg and breadcrumbs in three separate shallow bowls. Dredge each cutlet in the flour, dusting off any excess. Then dip in the egg and, finally, coat with the breadcrumbs. Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Once the oil shimmers, fry two cutlets until browned, crispy and cooked through, 1 to 2 minutes per side. Drain on paper towels. Add the remaining tablespoon oil to the pan and repeat with the remaining cutlets.
  • For the sandwiches: Trim and discard the bread heels from the baguettes. Halve each so you have a total of four 6-inch pieces. Split each piece lengthwise about 3/4 of the way and press it open like a book. Generously spread the top halves with mayonnaise and the bottom halves with mustard and liverwurst. Arrange the baguettes on a baking sheet and bake until warm, 3 to 4 minutes.
  • Top the bottom half of each baguette with a pork cutlet (halve the cutlets for fit, if necessary) and some of the cucumber, onion, caraway-pickled cauliflower, watercress and cilantro. Top each with a drizzle of garlic fish sauce and a squirt of Sriracha and serve.

BRAUNSCHWEIGER CHEESE BALL



Braunschweiger Cheese Ball image

Kathy & Reed Rhines - yum!

Provided by Christe Harwood

Categories     Dips

Number Of Ingredients 5

1 lb braunschweiger
2 pkg 8 oz cream cheese
garlic salt
worchester sauce
crushed cashew nuts

Steps:

  • 1. Mix braunschweiger and cream cheese (same some cream cheese for frosting) together in small amounts until done.
  • 2. Add spices.
  • 3. Mold into ball.
  • 4. Place on plate and refrigerate.
  • 5. When chilled so stiff, put on rest of cream cheese for frosting.
  • 6. Sprinkle with crushed cashew nuts.

BRAUNSCHWEIGER BALL



Braunschweiger Ball image

Make and share this Braunschweiger Ball recipe from Food.com.

Provided by tcourto

Categories     < 4 Hours

Time 1h30m

Yield 1 ball

Number Of Ingredients 6

1 (16 ounce) roll braunschweiger sausage
1 small onion, chopped fine
2 tablespoons chili sauce
2 tablespoons mayonnaise
1 (8 ounce) cream cheese, divided 3oz for ball, 5oz for topping
1/2 cup sliced pimento-stuffed green olives

Steps:

  • Let braunschweiger and cream cheese set at room temperature until softened.
  • Mix braunschweiger, onion, chili sauce and 3oz of cream cheese together until well combined.
  • Form into a ball and refrigerate for 1 hour to firm ball.
  • After 1 hour, remove ball from refrigerator and carefully spread the 5oz of cream cheese over top.
  • Lay sliced olives over the surface.
  • Chill then serve with crackers.

EASY BRAUNSCHWEIGER BALL



Easy Braunschweiger Ball image

This recipe was served by a friend at our annual day after Thanksgiving get together. It has been a favorite of mine since.

Provided by Bookworm76

Categories     Brunch

Time 20m

Yield 1 Ball, 10-12 serving(s)

Number Of Ingredients 5

8 ounces braunschweiger sausage (liver sausage)
8 ounces cream cheese
1 tablespoon Worcestershire sauce
1 dash garlic salt
1/4 cup chopped walnuts

Steps:

  • Use Braunschweiger and cream cheese at room temperature.
  • Mix first four ingredients together and form a ball.
  • Refrigerate for 15-20 minutes.
  • Cover with nuts and serve with crackers.

BRAUNSCHWEIGER BALL RECIPE - (4/5)



Braunschweiger Ball Recipe - (4/5) image

Provided by codrelief

Number Of Ingredients 13

1 lbs. Hillshire Farm Braunschweiger
1 Tbls Dehydrated minced onion (rehydrated with a bit of hot water)
1 Tbls Real Mayonnaise
1 5oz. Jar Kraft Pimento cheese spread
2 Tbls Pace Picanta Sauce
2 teas Mustard
1 Tbls Horseradish
1 teas. Worchestershire Sauce (Lea & Perrins)
Icing
1 3 oz. Philadelphia cream cheese (reg. full fat kind)
1 Tbls Dehydrated minced onion (rehydrated with a bit of hot water)
1 Tbls Real Mayonnaise
1/8 teas Garlic powder

Steps:

  • Leave Braunschweiger, cream cheese out to warm a bit. Rehydrate onions with small amount of water until water is absorbed drain off excess. Mix all ball ingredients together with a clean hand until mixed well. Line a small mixing bowl with plastic wrap, so that some of the wrap hangs over the side. Spoon in ball mixture and pack firmly. Smooth and flatten top. Place in freezer for 45 minutes to an hour until firm but not frozen. While the ball is cooling in freezer, combine icing ingredients in a small bowl until well mixed. When ball is well chilled and firm, but NOT frozen, remove bowl from freezer. Place a second piece of plastic wrap,larger than the size of the plate you will be serving the ball on, and cover theplate and wrap around the edges of the plate.invert pkate and place over the bowl. invert both bowl and plate and sit both on counter. Remove ball from bowl by holding down the edges of the plastic wrap that lined the bowl. Remove plastic wrap that covers the ball and discard. Ice the ball with the icing and serve with favorite crackers. If not serving immediately, pull up edges of plastic wrap on plate to cover ball and refrigerate until ready to serve.

BRAUNSCHWEIGER SNOWBALL



Braunschweiger Snowball image

Even folks who normally don't care for braunschweiger can't seem to resist this creamy spread. Topped with red and green peppers, it's a natural for holiday entertaining. Sometimes I like to form a wreath of fresh parsley around it. -Pat Gulley, Harrisburg, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 ball (5 cups).

Number Of Ingredients 11

1 pound braunschweiger
1 package (8 ounces) cream cheese, softened
1/2 cup chili sauce
1 tablespoon chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish, optional
TOPPING:
3 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons finely chopped sweet red pepper and/or green pepper
Assorted crackers

Steps:

  • In a large bowl, combine the first 6 ingredients; beat until blended. Place on a large sheet of plastic wrap; using plastic wrap, shape mixture into a large ball. Transfer to a serving plate; refrigerate., For topping, in a small bowl, beat the cream cheese and mayonnaise until smooth. Remove plastic from braunschweiger ball; spread with topping. Sprinkle with chopped pepper. Serve with crackers.

Nutrition Facts : Calories 159 calories, Fat 15g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 410mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

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