Braunschweiger ballin'


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braunschweiger ballin'
This thing used to horrify me when it appeared every year at Christmas lunch, but over time I've come to love it. I imagine it arose out of the same hoary mind-set as the nut-coated cheese ball. There are a million recipes for it, incorporating nonsense as varied as olives, hot sauce, garlic salt, nuts, green onions, pickle relish, mayo, and ketchup. But as you'll see after the jump, my mom's simple six-ingredient recipe is the best:

1 lb. braunschweiger, room temperature.
8 oz. cream cheese, room temperature
1 tsp. lemon juice
1 tsp. Worcestershire sauce
spicy brown mustard
chopped parsley

Mix the ingredients and form into a ball. Set in a dish and chill. Before serving, frost the surface with the mustard and sprinkle with parsley. Serve on crackers.

party ball planning

Mike Sula writes about cooking every Monday.


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