📝 About This Recipe
A refined, velvet-textured homage to the German culinary tradition, this Braunschweiger spread elevates humble liver sausage into a sophisticated pâté-style appetizer. Infused with the warmth of Cognac and the sharp bite of green peppercorns, it balances rich, smoky undertones with a bright, herbaceous finish. It is the ultimate comfort food for those who appreciate the deep, savory complexity of traditional European charcuterie.
🥗 Ingredients
The Base
- 1 pound Braunschweiger (liver sausage) (high quality, casing removed and cubed)
- 8 ounces Cream cheese (softened to room temperature)
- 4 tablespoons Unsalted butter (very soft)
Aromatics & Spirits
- 1 Shallot (very finely minced)
- 1 Garlic clove (grated into a paste)
- 2 tablespoons Cognac or Brandy (optional but highly recommended)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Yellow mustard (or Dijon for a sharper kick)
Seasoning & Texture
- 1 tablespoon Green peppercorns in brine (drained and roughly chopped)
- 2 tablespoons Fresh dill (finely chopped)
- 1/2 teaspoon Smoked paprika
- 1/4 teaspoon Fine sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 1/4 cup Red onion (finely diced)
- 1 tablespoon Capers (drained)
- 1 tablespoon Fresh parsley (chopped for color)
👨🍳 Instructions
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1
Ensure your cream cheese and butter are completely softened at room temperature for at least an hour to ensure a lump-free texture.
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2
Remove the outer casing from the Braunschweiger and cut the meat into 1-inch cubes.
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3
In a food processor, combine the cubed Braunschweiger, softened cream cheese, and soft butter.
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4
Pulse several times until the mixture begins to break down, then process on high for 30-45 seconds until the texture is silky and aerated.
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5
Scrape down the sides of the bowl with a rubber spatula to ensure every bit is incorporated.
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6
Add the minced shallot, garlic paste, Cognac, Worcestershire sauce, and mustard to the food processor.
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7
Pulse briefly—about 5 or 6 times—just to combine the aromatics without pulverizing them into liquid.
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8
Transfer the mixture from the food processor into a medium-sized mixing bowl.
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9
Fold in the chopped green peppercorns, fresh dill, smoked paprika, salt, and black pepper by hand using a spatula.
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10
Taste the mixture; the flavors will intensify as it chills, but ensure the salt level is to your liking.
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11
Transfer the spread into a decorative ramekin or crock, smoothing the top with the back of a spoon.
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12
Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the spread to prevent oxidation (browning).
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13
Refrigerate for at least 2 hours, or ideally overnight, to allow the spices and spirits to meld.
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14
Before serving, remove from the fridge for 15 minutes to take the chill off, then top with the diced red onion, capers, and fresh parsley.
💡 Chef's Tips
Always use room temperature fats; if the cream cheese is cold, the spread will be grainy rather than velvet-smooth. If you don't have a food processor, you can use a hand mixer, though the texture will be slightly more rustic. For a deeper flavor, sauté the minced shallots in a teaspoon of butter until translucent before adding them to the mix. If you prefer a milder taste, soak the chopped green peppercorns in water for 10 minutes to reduce their saltiness before folding them in. Leftovers keep beautifully for up to 5 days if kept in an airtight container with plastic wrap pressed against the surface.
🍽️ Serving Suggestions
Serve with thick-cut toasted rye bread or pumpernickel rounds for a classic German experience. Pair with crunchy cornichons or pickled radishes to provide a sharp acidic contrast to the rich fats. Accompany with a crisp, dry Riesling or a bold, malty Dopplebock beer. Spread onto sturdy saltine crackers or water biscuits for a casual but elegant snack. Include on a charcuterie board alongside sharp cheddar cheese and spicy brown mustard.