Whole food · Sausages and Luncheon Meats
Braunschweiger is a smooth, spreadable liver sausage with a rich, savory flavor and a creamy, pâté-like texture. It's a nutrient-dense food, exceptionally high in protein and a standout source of vitamin A and iron.
People love it for its deeply savory, umami-rich flavor and incredibly smooth, spreadable texture that's perfect on bread or crackers. It's a beloved staple in German-American delis and a classic, comforting snack.
Its high fat, sodium, and cholesterol content mean it should be enjoyed in moderation, especially by those managing heart health or hypertension. To counteract, pair it with high-fiber foods like whole-grain rye bread or crisp vegetables, and practice strict portion control.
Despite its name, Braunschweiger sausage likely originated in the German city of Braunschweig (Brunswick), but the version popular in the U.S. today is a distinct American creation.
| Water | 50.6 g |
| Energy | 327 kcal |
| Energy | 1368 kj |
| Protein | 14.5 g |
| Total lipid (fat) | 28.5 g |
| Ash | 3.3 g |
| Carbohydrate, by difference | 3.1 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 11.2 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 168 mg |
| Potassium, K | 199 mg |
| Sodium, Na | 977 mg |
| Zinc, Zn | 2.8 mg |
| Copper, Cu | 0.24 mg |
| Manganese, Mn | 0.15 mg |
| Selenium, Se | 58.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.25 mg |
| Riboflavin | 1.5 mg |
| Niacin | 8.4 mg |
| Pantothenic acid | 3.4 mg |
| Vitamin B-6 | 0.33 mg |
| Folate, total | 44.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 44.0 ug |
| Folate, DFE | 44.0 ug |
| Choline, total | 256 mg |
| Betaine | 3.8 mg |
| Vitamin B-12 | 20.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4220 ug |
| Retinol | 4220 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 14051 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.35 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 48.0 iu |
| Vitamin D (D2 + D3) | 1.2 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
| Fatty acids, total saturated | 9.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.11 g |
| SFA 14:0 | 0.33 g |
| SFA 16:0 | 5.8 g |
| SFA 18:0 | 3.0 g |
| Fatty acids, total monounsaturated | 12.7 g |
| MUFA 16:1 | 1.0 g |
| MUFA 18:1 | 11.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.2 g |
| PUFA 18:2 | 2.9 g |
| PUFA 18:3 | 0.34 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 180 mg |
| Phytosterols | 0.00 mg |
| Tryptophan | 0.14 g |
| Threonine | 0.53 g |
| Isoleucine | 0.48 g |
| Leucine | 1.0 g |
| Lysine | 0.91 g |
| Methionine | 0.31 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.55 g |
| Tyrosine | 0.43 g |
| Valine | 0.62 g |
| Arginine | 0.77 g |
| Histidine | 0.32 g |
| Alanine | 0.76 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 1.6 g |
| Glycine | 0.89 g |
| Proline | 0.77 g |
| Serine | 0.59 g |
What is the difference between Braunschweiger and liverwurst?
While often used interchangeably, Braunschweiger is typically a specific type of liverwurst that is smoked and has a smoother, more spreadable texture. Liverwurst is a broader category of liver sausage that can be coarse or smooth, smoked or unsmoked.
Is Braunschweiger cooked?
Yes, Braunschweiger is a fully cooked sausage. It is ready to eat straight from the package and is most commonly served cold or at room temperature as a spread.
How should I store leftover Braunschweiger?
Keep it tightly wrapped or in an airtight container in the refrigerator. For best quality and safety, consume within 3-5 days of opening. It can also be frozen for up to 1-2 months.