My grandmother was a wonderful cook. She could turn the most ordinary ingredients into something special and her cooking reflected our German heritage. I remember crocks of sauerkraut fermenting in the basement and the wonderful smell of schnitzel frying on her stove. A favorite treat was braunschweiger spread made from liverwurst and spices. I loved it when I was young and it is still one of my favorite snacks. For some strange reason my sister won’t touch it.
Braunschweiger, a soft spicy pork sausage that is usually smoked, has its origins in the Brunswick province of Germany and is a favorite in many German households. If you like liver sausage I know you will love this. Go ahead, give it a try. This has so much more flavor than a chicken liver pate.
- 8 ounces liverwurst
- 1/4 teaspoon dried thyme
- 1 tablespoon Worchestershire sauce
- 1/4 teaspoon mace
- 1 teaspoon cloves
- 1-1/2 tablespoons dry sherry
- 1 tablespoon grated onion
- 1/4 teaspoon ground pepper
- 1/4 cup softened butter
Combine all ingredients except butter in a medium bowl and mash with fork until smooth and well combined. Blend in butter. Cover and refrigerate. Serve with crackers and enjoy. Sehr gut.