Most sausages are made in much the same way: grind, mix, stuff, cook. Braunschweiger, though, is a little different. A type of liver sausage, it requires different ingredients, different processes and different cooking methods than your standard brat or hot dog. It also lacks the mainstream appeal of more conventional cured meats. But those consumers who love braunschweiger really love it, and a quality braunschweiger is a testament to a processor’s skills as much as it is a good niche product.
“It’s something that requires some expertise in the manufacturing of it. It has more risk, but when you make it, it’s a wonderful product,” says Tom Katen, technical service specialist with Cargill. Katen was the judge of the braunschweiger category at the 2021 American Cured Meat Championships, and he pointed out the relatively uncommon manufacturing process of the product. “This is much more artisan and goes back to the true wurstmacher who knows how to make this product,” he adds.