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Braunschweiger Sausage Recipe

A pork sausage made from livers, jowls, onions, salt, pepper, marjoram, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pork and liver are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,606 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Braunschweiger Sausage Recipe

Ingredients

Directions

Prepare

  1. Remove all skin and glands from the hog jowls.

  2. Soak the hog livers in cold water for about 2 hours to bleach, and cut out all veins.

Make the sausage

  1. Place the jowls and livers in a meat chopper and chop for 10 minutes, adding the spices afterward.

  2. Stuff the mixture into medium prime hog casings, about 20 inches in length.

Cook

  1. Cook the sausages for 55 minutes at 180°F (82°C).

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pork + livertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  2. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Marjoram + oniontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,056 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pork + marjoramtop 13% of all pairs
    Smell alikemoderate
    Cooked together883 recipes

    Shared aroma: 2-hexenal (green, leafy).

  5. Liver + oniontop 15% of all pairs
    Smell alikelow
    Cooked together1,420 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork livers
Provide the main body and rich flavor of the sausage.
Pork jowls
Add fat, which gives the sausage moisture and a smooth texture.
Onions
Add moisture and sweetness that balance the rich meat.
Sugar
Adds a touch of sweetness and helps with browning.

The step that matters

Soaking the livers. Soaking in cold water for about 2 hours bleaches the livers and draws out blood, which lightens their color and reduces bitter, metallic flavor in the finished sausage.

Swap the white pepper

How well each one fits the dish's main ingredients (pork, liver, marjoram, sugar, onion):

  1. Thymefits better
  2. Sagefits better
  3. Garlicfits better
  4. White pepperthe original

Fit is the average pairing score against pork, liver, marjoram, sugar, onion. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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