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Braunschweiger Sausage Recipe

A sausage made from pork livers, jowls, onions, salt, pepper, marjoram, and sugar, cooked and packed in oil.

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 the mixture

  1. Cut the pork livers and jowls into small pieces.

  2. Mix the livers, jowls, salt, white pepper, marjoram, sugar, and onions thoroughly.

Stuff and cook

  1. Stuff the mixture into sausage casings.

  2. Cook the sausages before packing them in oil.

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 jowls
Supply fat that keeps the sausage moist and gives it a rich texture.
Pork livers
Add deep, savory flavor and a smooth, tender body to the mixture.
Onions
Add sweetness and aromatic flavor that balances the rich meat.
Sugar
Adds a mild sweetness that rounds out the salt and savory notes.
Marjoram
Contributes a warm, herbal aroma characteristic of this sausage.

The step that matters

Cook the sausages before packing them in oil. Heat sets the proteins in the liver and jowl, firming the texture so the sausage holds its shape. Cooking must be complete before the sausage is packed in oil, since the oil is added afterward and does not cook the meat.

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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