Editing Braunschweiger (sausage) (section)

==North America==
[[File:Braunschweiger.jpg|thumb|right|Braunschweiger on bread with cheese and mustard]]
In the United States and Canada, Braunschweiger refers to a type of pork [[liver]] sausage which, if stuffed in natural casings, is almost always smoked. Commercial products often contain smoked bacon, and are stuffed into fibrous casings. Liverwurst (another type of pork [[liver]] sausage), however, is never smoked, nor does it contain bacon.

The [[USDA]] requires that the product contain a minimum of 30% liver.<ref>Code of Federal Regulations 9 CFR 319.182 http://edocket.access.gpo.gov/cfr_2009/janqtr/pdf/9cfr319.182.pdf  Retrieved 29 June 2010</ref> A typical commercial formula is about 40% pork liver or scalded beef liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends and pieces.  Added seasonings include salt and often include white pepper, onion powder or chopped onion, and [[nutmeg|mace]]. Curing ingredients ([[sodium erythorbate]] and [[sodium nitrite]]) are optional.

Braunschweiger has a very high amount of [[vitamin A]], iron, protein and fat. The meat has a very soft, spread-like texture and a distinctive spicy liver-based flavor, very similar to the Nordic ''[[leverpostej]]''. It is usually used as a spread for toast, but can also be used as a filling for [[sandwich]]es, often paired with stone-ground [[mustard (condiment)|mustard]], sliced tomato, onion and cheese. In the Midwestern United States, braunschweiger is typically eaten in a sandwich with various condiments such as ketchup, mustard, and dill pickles, or simply spread on crackers. There are also a few recipes for [[pâté]] and cheese balls which use braunschweiger as a primary ingredient. However, pâté is creamier than braunschweiger.