Braunschweiger (food)

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Braunschweiger is a name for different types of sausage . In the German food book it is used for Braunschweiger Mettwurst .

Postcard from 1904. It shows important products of the Braunschweig food industry: A Braunschweiger, asparagus , sugar beet , the cichoria is also mentioned .

Distribution in Austria

In Austria , a Braunschweiger is a boiled sausage , similar to the hunting sausage . The sausage is made from pork and beef , bacon and nitrite curing salt . The Braunschweiger is known in Austria, especially in Vienna, under the name "Dürre", the Braunschweiger itself as a stick sausage with a diameter of about 8 to 9 cm. In southern Austria, the Braunschweiger is only available as a wreath sausage with a diameter of 4 to 5 cm.

Distribution in the USA

In general, the term Braunschweiger in the United States refers to a mostly smoked, spreadable liver sausage . In the Code of Federal Regulations , the content and preparation are specified, compliance with which meat products may be called "Beef Braunschweiger", "Braunschweiger (Liverwurst)" or similar. Accordingly, Braunschweiger is a cooked sausage that has to taste like smoked meat and consists of pork, beef or veal. It must contain at least 30% liver from the livestock mentioned .

The term "Brunswicker" is also found less often, which indicates outdated German or Low German spelling, which is common in England for the city of Braunschweig.

  • Braunschweiger Mettwurst in Braunschweig

  • Braunschweiger, spreadable liver sausage in Cleveland ( Ohio ), United States

literature

Web links

Commons : Braunschweiger Wurst  - Collection of images, videos and audio files

Individual evidence

  1. ↑ Office of the Federal Register (US): Code of Federal Regulations, Title 9, Animals and Animal Products , § 319.182, January 1, 2010.