Braunschweiger sausage is a type of leberwurst (liverwurst) originating in Braunschweig in Deutschland.

It is a pre-cooked and smoked sausage with a tremendous depth of flavour, given as the constituent meats pork liver, veal and bacon/pork-belly are all strongly flavoured, not to mention the sausage's spectacular blend of seasoning.

To the coarsely-chopped meat mix is added milk and water, and the mixture is seasoned with salt, white pepper, marjoram, nutmeg, onion, cinnamon and garlic. Some less traditional recipes call for additional ginger, allspice and cardamom.

According to my fellow nodist Gone Jackal, braunschweiger (as a liverwurst) has a creamier and smoother texture than other liverwursts, such as berliner leberwurst.

research sources include the National Hot Dog and Sausage Council, Gone Jackal, Stephanie da Silva, and the College of Agriculture of the Auburn University

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