Braunschweiger Dip Food

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BRAUNSCHWEIGER DIP



Braunschweiger Dip image

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

Provided by Barb in WNY

Categories     < 15 Mins

Time 10m

Yield 4 cups

Number Of Ingredients 6

1 lb braunschweiger sausage
2 (8 ounce) cartons French onion dip
1/2 cup dill pickle, finely chopped
2 tablespoons milk
1 tablespoon prepared mustard
1/4 teaspoon hot pepper sauce

Steps:

  • Beat all ingredients together with an electric mixer until well blended.
  • Pack into 4 1-cup containers.
  • Cover; refrigerate.
  • Serve with vegetable dippers.

BRAUNSCHWEIGER DIP



Braunschweiger Dip image

This is a recipe that I've had forever and is still an oldie but goodie. You can find this in the cold cuts section of your grocery. It definitely has it's own distinct taste and is described as a smoked liverwurst. Serve with crackers. Serving size is a total guess.

Provided by CoffeeB

Categories     < 15 Mins

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 3

1 lb braunschweiger sausage (room temp)
16 ounces sour cream
1 1/4 ounces dry onion soup mix

Steps:

  • Mix all together with a hand mixer.
  • Chill.

CREAMY BRAUNSCHWEIGER DIP



Creamy Braunschweiger Dip image

Jones braunschweiger is great spread on bread and crackers. Make it even better by creating a dip.

Time 5m

Yield 12

Number Of Ingredients 8

ingredients 1 (8oz) package Jones Dairy Farm Braunschweiger 1 cup sour cream 6 green onions (white portion only), chopped 1/4 cup chopped fresh parsley 2 tablespoons prepared horseradish 4 drops hot pepper sauce 1 teaspoon Worcestershire sauce
1 (8oz) package Jones Dairy Farm Braunschweiger
1 cup sour cream
6 green onions (white portion only), chopped
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish
4 drops hot pepper sauce
1 teaspoon Worcestershire sauce

Steps:

  • DIRECTIONS Place all ingredients in a food processor and process until smooth. Or, place all ingredients in a mixing bowl and beat with electric mixer or spoon until smooth. Cover and chill for several hours or overnight. Serve with crackers or fresh vegetables.

BAVARIAN BRAUNSCHWEIGER DIP



Bavarian Braunschweiger Dip image

If you call it "braunschweiger," people are more likely to try it. The "liver" in "liverwurst" turns a lot of people off.

Provided by Cluich

Categories     Spreads

Time 15m

Yield 3 cups

Number Of Ingredients 4

1 lb braunschweiger sausage
1/2 cup onion, minced
3 ounces cream cheese
1/4 teaspoon black pepper

Steps:

  • Saute the onion for about 10 minutes, stirring frequently. Then remove from heat and drain.
  • Mix braunschweiger with cream cheese, then mix in the onion and pepper.
  • Serve as a spread on crackers or as a dip for raw veggies.

Nutrition Facts : Calories 424.5, Fat 37.3, SaturatedFat 15.2, Cholesterol 204, Sodium 1198.4, Carbohydrate 6.5, Fiber 0.4, Sugar 1.2, Protein 16.3

BRAUNSCHWEIGER VEGETABLE DIP



Braunschweiger Vegetable Dip image

I like to serve this spread around the holidays. But my family likes it so much that they often request it year-round.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 6

1 package (8 ounces) braunschweiger sausage
1 cup sour cream
2 tablespoons onion soup mix
1 teaspoon Worcestershire sauce
3 to 6 drops hot pepper sauce
Raw vegetables for dipping

Steps:

  • In a bowl, combine the first five ingredients. Cover and chill for at least 1 hour. Serve with vegetables.

Nutrition Facts : Calories 79 calories, Fat 7g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 246mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

BRAUNSCHWEIGER SPREAD



Braunschweiger Spread image

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

Provided by Cindi M Bauer

Categories     Spreads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

12 ounces braunschweiger sausage
1 (3 ounce) package cream cheese, softened
1/3 cup sour cream
2 tablespoons salad dressing
1/4 cup pickled relish
1 small onion, finely chopped
Ritz cracker

Steps:

  • In a bowl, cut braunschweiger into small pieces.
  • Mash cut-up braunschweiger with a fork.
  • Add softened cream cheese; mix and blend well.
  • Add remaining ingredients; stir until well combined.
  • Use as a spread on crackers.
  • Serves 8-10.
  • Refrigerate until ready to serve.

BRAUNSCHWEIGER SPREAD



Braunschweiger Spread image

This makes a great snack or appetizer anytime. Serve with your favorite crackers.

Provided by TTAYLOR239

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h5m

Yield 5

Number Of Ingredients 6

1 pound braunschweiger liverwurst
1 (8 ounce) package cream cheese, softened
2 drops ketchup
½ onion, chopped
2 teaspoons steak sauce
1 (5 ounce) jar pitted green olives

Steps:

  • In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 5 g, Cholesterol 192.7 mg, Fat 45.1 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 19.9 g, Sodium 1621 mg, Sugar 0.7 g

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 GARDEN DIP



Braunschweiger Garden Dip image

Bet you've got some braunschweiger fans at home who would love to see this creamy-spicy dip on the appetizer buffet!

Provided by My Food and Family

Categories     Meal Recipes

Time 3h5m

Yield 1-1/2 cups or 12 servings, 2 Tbsp. each

Number Of Ingredients 3

1 tub (8 oz.) PHILADELPHIA Garden Vegetable Cream Cheese Spread
1 pkg. (8 oz.) OSCAR MAYER Braunschweiger
1/2 cup cranberry chutney

Steps:

  • Mix all ingredients until well blended; cover.
  • Refrigerate several hours or until chilled.
  • Serve with assorted crackers or cut-up fresh vegetables.

Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 4 g, Protein 4 g

BRAUNSCHWEIGER II



Braunschweiger II image

LIVER SAUSAGE AND BRAUNSCHWEIGER These are cured sausages traditionally made from pork liver and pork hearts. Braunschweiger is smoked after cooking, hence the "braun" in the name. They are best stuffed into beef middles as fibrous casings do not shrink with the sausage. This particular recipe is a modified version of the previous and has much better flavor and texture. The main difference is the addition of chicken liver and beef liver. The amounts of the various meats are not critical and just represent the amounts I ended up with and weighed on a gram scale. You can divide by 450 to get pounds. Source: Jack Schmidling Productions, Inc.

Provided by Queen Dragon Mom

Categories     Meat

Time 7h4m

Yield 15 pounds

Number Of Ingredients 17

5 lbs meat
728 g pork liver
610 g chicken livers
584 g pork heart
208 g beef liver
100 g pork belly (mostly fat)
100 g salt pork (fatty bacon will do)
2 1/2 tablespoons salt
1 tablespoon onion powder
1 tablespoon sugar
2 teaspoons pepper
1/2 teaspoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground mustard
1/4 teaspoon sage
1/4 teaspoon marjoram
1/4 teaspoon ginger

Steps:

  • Cook liver in simmering water for 10 minutes then chill before grinding.
  • Grind all meat through 3/16 plate. Chill in freezer for 30 minute.
  • Chop in blender or food processor. This sounds a lot easier than it is as you can only do about half a cup at a time. Commercial sausage kitchens use a machine called a chopper but we have to make due with what we have. The idea is to produce what is known as an emulsion. This process is also required for hot dogs, bologna and other sausages where a homogeneous texture is required.
  • Stuff in beef middles.
  • Place the sausage in a 165 degree F water for about one hour to internal temp of 152°F.
  • Chill in cold water.
  • Liver Sausage: Store in fridge for about a day before eating. Keeps for several weeks in fridge.
  • Braunschweiger: Dry in smoker at 100F, then smoke for 5 hrs at 120°F.

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