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Braunschweiger (Homemade Liverwurst)

Its origin is Braunschweig, in the Brunswick province of Germany. As with any pate, flavor improves with a day or two of aging, and if you have a smoker, a light smoking. You can stuff the pate into pork or beef casings, tie them with string in 8- to 12-inch lengths, and adjust the stuffing in order to leave a good 2 inches at the end of each length for expansion. Simmer the links about 45 minutes in a pot of water, then dip them in cold water to keep the fat from settling along the bottom. If you have no casings, bake the pork pate in a loaf pan, as you would a French pate. You can either serve it in slices or use it as a creamy spread.


  • 2 pounds lean pork
  • 1 pound pork fat
  • 1 1/4 pounds pork liver
  • 1 medium onion, chopped
  • 2 tablespoons salt
  • 2 teaspoons cloves
  • 1 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg


  1. If you use a process for grinding, cut the pork, pork fat and liver into cubes and freeze for an hour or two, so that they will process without mushing.
  2. Sauté the onion in a little pork fat or butter until it is soft. Sprinkle with the spices to warm them, then add the mixture to the pork and process until you have a smooth puree.
  3. Pack the puree into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil.
  4. Put the dish in a pan with an inch or two of boiling water and bake at 300 degrees F until meat is cooked but not browned (meat thermometer should read 160 degrees F to 165 degrees F), about 2 hours.
  5. Remove baking dish from the pan of water and let pat cool in the dish.
  6. Refrigerate for 1 to 2 days before using.

Yield: 2 standard-size loaves or 1 large terrine