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Braunsweiger
Braunsweiger is an Americanized version of liverwurst.
It is a semi-soft, spreadable, meat mixture, that is usually sliced for sandwiches.
It is made from pork and pork liver, chopped and blended. It is like liverwurst in texture, but it is smoked and darker-coloured.
There are many brands. Some use more pork than pork liver for a less livery taste.
Ingredients in the Koegal brand are: "Pork , Pork Liver, Nonfat Dry MIlk, Salt, Corn Syrup, Spices, Onion Powder, Sugar, Sodium Erythorbate, Spice Extractives, Sodium Nitrite."
It is sold in chiller sections in packages or rolls.
Other entries for Sausages
Aberdeen Sausage, Andouille Sausage, Andouillette, Baloney, Boudin Blanc à l’Oignon, Boudin Blanc Creole, Boudin Blanc, Boudin Vert, Bratwurst Sausage, Braunsweiger, Caña de Lomo, Chaurice, Chipolatas, Chorizo (Mexican), Chorizo (Spanish), Chouriço Sausage, Cumberland Sausage, Dampfwurst Sausages, Deerfoot Sausages, Glamorgan Sausages, Haslet, Lincolnshire Sausage, Linguiça, Lorne Sausage, Luganega Sausage, Medisterpolse Sausage, Merguez Sausage, Morcón, Pan Sausage, Potato Korv, Rag Sausage, Sausagemeat, Sausages, Sobrasada Sausages, Texas Hot Gut Sausages, Thuringia Bratwurst, Tube Sausage, Weißwürste, White Hots, Wieners, Zwyczajna Sausage, Zywiecka Sausage
Other entries for Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Prosciutto di Pietraroja, Roasts, Sheep, Steak, Veal, Venison, Yak
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