Braunschweiger is the name given to several sausage varieties. In the United States it is a type of smoked pork liver sausage with a very fine spreadable consistency. In Germany, it is a soft smoked spreadable sausage made of raw minced pork with garlic, salt and pepper. In Austria, it is a cooked, sliceable sausage of pork, beef, and bacon.
American braunschweiger is often used as a spread for toast or sandwiches, accompanied by mustard, pickles, or cheese.
Name origins
Braunschweiger is named for the city of Braunschweig, in Lower Saxony, Germany.