What’s in the Brunswick Sausage?

The term “Brunswick Sausage” does not describe a specific specialty, but is rather used for many different types of sausage. That’s because the name was never patented. Different types of sausage are hidden behind the “Braunschweiger” from country to country. In this country, it describes a spreadable, smoked Mettwurst, which consists mainly of soft, coarse, or fine pork.

The “Braunschweiger” – named after the city in Lower Saxony – is also known internationally: In Austria, the name is used for a boiled sausage made from beef and bacon. In the USA, on the other hand, “Braunschweiger” usually describes a smoked, spreadable liver sausage. There, ingredients and production are legally defined: the cooked sausage must be made from pork, beef, or veal and contain at least 30 percent liver.