In a small bowl, combine equal parts of Neufchatel cheese (cream cheese) and liver sausage (braunschweiger). Add a tablespoon of powdered onion soup mix, for every 6oz. of combined weight. Let stand for an hour or so to hydrate the onions. If this seems really dry, add 1-2 tablespoons of water or milk. Use this as a dip for pita chips, crackers, vegetables, or as a sandwich spread. . .Lin
I wondered what the difference was between liver sausage and braunschweiger and I found this information. "Liverwurst is a general term referring to any liver sausage. Braunschweiger is a smoked liver sausage, named after the town of Braunschweig in Germany. Therefore, a Braunschweiger is a liverwurst, but not all liverwurst are Braunschweiger." 😊
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