U Boat Recipes: Herbed Braunschweiger

     This recipe was inspired by a local German style beerhall that I went to once before all this pandemic started shutting everything down.  Their herbed braunschweiger was part of a charcuterie board and I'm afraid my attempt does not do it justice.




     Charcuterie platters are quite popular in Germany, especially around Oktoberfest.  While Germans often eat braunschweiger or liverwurst plain as they come, they often make herbed variants with the herbs used differing according to the chef.  In this recipe I used what I had on hand and also tried to keep it realistic to what was available to a u boat cook, hence the use of dried herbs.

Herbed Braunschweiger

4 ounces braunschweiger

1 tablespoon red onion, finely minced

1 teaspoon minced parsley

1/2 teaspoon dried chives

    Bring the braunschweiger to room temperature.  In a bowl mix all all ingredients well.  Form 2 equal balls and wrap in plastic before chilling for 2 hours before serving.




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