Braunschweiger Spread

My son made and brought this braunschweiger (or liver sausage) spread or dip to a Christmas party, and it was a big hit.  They live in East Dubuque, and he says it is served on every restaurant buffet around there. Bettie has seen it on her country club buffet in this part of Iowa too. 
Now Myrna and I were raised in a predominantly German community and both love braunschweiger, but we hadn’t tried it like this!  Dave made us each a container of it for Christmas, and we loved it and had to have the recipe.  
Dave thinks it would freeze well too, if you couldn’t use the entire recipe at once.  I do freeze slices of braunschweiger for a month or two if we can't use it all.
He has tried a different version and thinks this is still the best one - it was given to him by Joann Pregler - thanks, Joann.
We like the braunschweiger that comes in a larger roll with a yellow wrapper - John Morrell and Hillshire Farms are two brands; there are others in other parts of the country - and we really, really love Frick's Braunschweiger (from Missouri), use your favorite.
I’m posting it so you can perhaps make it for your super bowl party; although it would be good anytime.   We ate ours on some crackers, and the next day as sandwich filling on homemade bread with real butter – my absolute favorite – but I think it’s also great on party rye bread slices.                    
                          Braunschweiger Spread
  1              Pound  Braunschweiger
  1              Cup  Cream Cheese (8 oz package)
     3/4       Cup  Real Mayonnaise -- or miracle whip
                  Worcestershire Sauce -- to taste
                  Onion Powder -- to taste
                  Garlic Salt -- to taste
Mix well with an electric mixer.  Add seasonings to taste.  It will be creamy, and then sets up in the refrigerator.

  From Joann Pregler and "Dave" 


  1. This looks very good Sue, I plan on trying this on Sunday. Thanks for sharing this.

  2. Sounds good. I love Braunschweiger as well as Liverwurst. My sister and her husband will be butchering pigs next week and my husband and I will be helping out for a share of the "proceeds". Her husband and I want to try making Liverwurst but no one else likes liver of any kind, so we'll only be trying a small batch. My favorite way to eat it is sliced thin and made into a sandwich with mustard. I think thought if I made this spread and served it with crackers my husband might enjoy it, so I will have to give it it a try. Thanks!

  3. My husband, born in Alta, ate this many times growing up. My mom made it at home for my dad... and I have not thought of it for a long, long time. I may try my hand at this!

  4. Can't wait to get to the store for some of the ingredients to make this one! Thanks for sharing. Sounds wonderful. dkc

  5. I have made this many times and always a hit. I usually put a little cayenne in to give it a bit of zip. I have also made this in a ball and then frosted it with the cream cheese and garnished with chives or green onion. I like it with party rye bread or crackers. Usually have some horseradish and several hot mustards sitting around if you want to embellish your snack.

  6. This was a fantastic recipe. My mother loves Braunschweiger and she and I both really loved this. You are right, it is wonderful on bread. I lightly toasted Rye bread, added butter and the spread on top of that. It was delightful. Thank you so much for sharing this recipe.

  7. We add a little bit of pickle relish about a small teaspoon. I wish I had some right now. Joanna Johnson

  8. I just made it and it’s wonderful, especially on the porch on a Friday with a dirty martini


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