BRAUNSCHWEIGER DIP
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
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
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
Steps:
- Mix all together with a hand mixer.
- Chill.
CREAMY BRAUNSCHWEIGER DIP
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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