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Ingredients
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Main Ingredients
For Serving
Method
Preparation of Braunschweiger
- 1
Cook the Liver
In a skillet over medium heat, melt half of the unsalted butter. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- 2
Prepare the Liver
Add the pork liver to the skillet, cooking until it is browned on the outside and cooked through, about 10-12 minutes. Ensure the liver is no longer pink in the center.
- 3
Blend the Mixture
Transfer the liver mixture to a food processor. Add the remaining unsalted butter, brandy or cognac, heavy cream, salt, black pepper, and thyme. Blend until smooth and creamy.
- 4
Chill the Paté
Transfer the mixture into a serving dish or mold. Cover and refrigerate for at least 2 hours, until firm.
Serving
- 5
Prepare for Serving
Once the Braunschweiger has chilled and firmed up, remove it from the refrigerator. Serve with pickles and crackers or bread on the side.
- 6
Enjoy
Spread the creamy liver pâté on crackers or bread, add pickles on top or on the side, and enjoy your homemade Braunschweiger!