Braunschweiger (a liver sausage), pork
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.
Calorie split: 18% protein · 4% carbs · 78% fat
↓ Full nutrition💚 Why it's loved
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.
⚠️ Watch-outs & how to enjoy it better
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.
Key benefits
- Excellent source of complete protein
- Very high in vitamin A (retinol)
- Good source of heme iron
- Provides B vitamins, especially B12
- Calorie-dense for energy needs
🌍 Where it's eaten
💡 Did you know?
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.
Full nutrition (USDA data · scales with serving)
| 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 |
Fat & fatty acid profile (per 100g)
| 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 |
Amino acid profile (per 100g)
| 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 |
FAQ
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.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.27 kcal/g · 18% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.91 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.