Braunschweiger ballin' | Bleader

Monday, December 24, 2012

Braunschweiger ballin'

Posted By on 12.24.12 at 02:00 PM

Sign up for our newsletters Subscribe

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.

Tags: , ,


Showing 1-1 of 1

Add a comment

Subscribe to this thread:
Showing 1-1 of 1

Add a comment

More by Mike Sula

Agenda Teaser

Performing Arts
The Suffrage Plays Den Theatre
November 01
Performing Arts
Incomplete Conversations Tapestry Fellowship Church
October 25

The Bleader Archive

Popular Stories