Ham and Braunschweiger Pate Recipe

All liverwurst is not Braunschweiger, but all Braunschweiger is liverwurst. There is a difference. Liverwurst is generally softer, and comes with a band of white gelatinized fat around the outside. Braunschweiger is made in natural casings, which is later stripped off, then it is packed in a shipping casing, which must be discarded.

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Quick And Easy Appetizers – Olive Domes

Expert Author Christine Szalay-Kudra
Ham and Braunschweiger Pate Recipe

All liverwurst is not Braunschweiger, but all Braunschweiger is liverwurst. There is a difference. Liverwurst is generally softer, and comes with a band of white gelatinized fat around the outside. Braunschweiger is made in natural casings, which is later stripped off, then it is packed in a shipping casing, which must be discarded.

Olive Domes are fun ways to serve this much neglected sausage. You can make one big dome, or you can make variations on the theme, and different goodies to them and serve a collection. You can even make individual sized domes and serve one per person. But it is more fun to put them in the middle of the table and let your guests discover their goodness on their own.

Olive Domes

You will need:

  • 2 pound Braunschweiger
  • 24 ounces cream cheese
  • 1/2 cup sour cream
  • one jar sliced green olives with pimientos
  • one can sliced black olives
  • half cup chopped walnuts
  • 1/2 tsp jarred cream-style horseradish
  • dash hot sauce (to taste)
  • optional: capers
  • crackers
  • sliced baguettes

How to do it:

Divide the Braunschweiger and 16 ounces of the cream cheese into three equal parts. Soften the Braunschweiger and all the cream cheese to room temperature. In separate bowls, mix together the cheese and the meat, making sure it is well incorporated. In one, mix in the hot sauce. In another, mix in the horseradish. Mark them so you do not mix them up.

Mix the remaining cream cheese with the sour cream, and divide into three equal portions. “Frost” each of the domes very smoothly with the cheese.

On the dome with no added seasoning, cover the outside with sliced green olives. Place the olives so they are touching, and try to keep the pimiento in the centers. On the dome with horseradish, cover the outside with black olives. You may put some capers on this one if you like, but not too many. They are, after all, pickled peppercorns, and can be overpowering.

On the third dome with the hot sauce, press chopped walnuts into the cheese.

Refrigerate, covered, until ready to serve.

Serve with sliced crusty baguettes and crackers. Shredded wheat type crackers goes very well with this. Slice into the domes like a pie, and serve wedges of the “dips.” For your guests who are not Braunschweiger aficianados, put out some softened chevre goat cheese (comes in a log) and some orange marmalade. The contrasting flavors with the tang of the cheese and the tartness of the marmalade play well off each other.

You can also put out some sheep’s milk feta cheese sprinkled with a little really good extra virgin olive oil and an assortment of olives. Not an olive mix, but several dishes of different ones, black and green.

(Makes 3 domes)

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.net/

Article Source: http://EzineArticles.com/expert/Christine_Szalay-Kudra/414787