Best 7 Braunschweiger Ii Recipes

BRAUNSCHWEIGER POTATO HASH

Steps:

• Heat vegetable oil in a large skillet over medium heat. Stir potatoes into hot oil to coat; season with garlic powder and onion powder. Place a cover on the skillet and cook, stirring occasionally, until the potatoes are browned and tender, about 15 minutes. Drain excess oil.
• Mash braunschweiger into the potato mixture. Cook and stir until the braunschweiger is hot and slightly crisp, about 5 minutes. Season with salt and pepper to serve.

CREAMY BRAUNSCHWEIGER SPREAD & CRACKERS

Steps:

• 1. Mix braunschweiger, cream cheese, milk, Worcestershire sauce, and garlic together in mixer or food processor until well blended. Fold in onions.
• 2. Form mixture into a ball, roll in nuts if desired or serve with crackers of choice and / or little round bread pieces or little toasts.
• 3. Cover with plastic wrap and refrigerate for 2 plus hours. Better if over night.

BRAUNSCHWEIGER SPREAD

Steps:

• In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.

BRAUNSCHWEIGER BANH MI

Steps:

• For the caraway pickled cauliflower: Cut the florets into 1/4-inch-thick slices. It's alright if the pieces break apart. Combine the vinegar, sugar, caraway seeds, 1/3 cup water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, whisking until the sugar dissolves. Remove from the heat, add the cauliflower and carrot and stir. Allow to cool to room temperature. Transfer to a small bowl, cover and refrigerate at least 1 hour and up to 1 day.
• For the garlic fish sauce: Whisk together the fish sauce, lemon juice, vinegar, sugar, garlic, jalapeno and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve.
• Preheat the oven to 300 degrees F.
• For the fried pork cutlets: Lightly sprinkle the cutlets on both sides with salt and pepper. Place the flour, egg and breadcrumbs in three separate shallow bowls. Dredge each cutlet in the flour, dusting off any excess. Then dip in the egg and, finally, coat with the breadcrumbs. Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Once the oil shimmers, fry two cutlets until browned, crispy and cooked through, 1 to 2 minutes per side. Drain on paper towels. Add the remaining tablespoon oil to the pan and repeat with the remaining cutlets.
• For the sandwiches: Trim and discard the bread heels from the baguettes. Halve each so you have a total of four 6-inch pieces. Split each piece lengthwise about 3/4 of the way and press it open like a book. Generously spread the top halves with mayonnaise and the bottom halves with mustard and liverwurst. Arrange the baguettes on a baking sheet and bake until warm, 3 to 4 minutes.
• Top the bottom half of each baguette with a pork cutlet (halve the cutlets for fit, if necessary) and some of the cucumber, onion, caraway-pickled cauliflower, watercress and cilantro. Top each with a drizzle of garlic fish sauce and a squirt of Sriracha and serve.

BRAUNSCHWEIGER SPREAD

Steps:

• 1. Mix equal parts room temperature braunschweiger and cream cheese until well combined.
• 2. Add in salt, pepper and onion powder to taste. Mix again.
• 3. Serve on crackers, toasted baguette slices or use as a sandwich spread. Done and done!

BRAUNSCHWEIGER DIP

Steps:

• Mix all together with a hand mixer.
• Chill.

BRAUNSCHWEIGER SPREAD

Steps:

• Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.