The Braunschweiger Ball

You might think this is really crazy, but I’d like to introduce you to The Braunschweiger Ball.  Yes, a tad formal but The Braunschweiger Ball is like a beloved family member making its appearance every Thanksgiving.  It’s greeted with a warm welcome and lucky the person who gets the pleasure of making that first dip into a little bit of heaven.  But before it’s ready to be served, family members are asked to help in slicing the olives, icing the ball and then decorating.  It’s fun to hand over the duties getting everyone involved and it frees up my hands to do something else.

I can’t remember the year I got this recipe, just where I was when it was given to me.  I attended a Christmas open house in Millstadt, IL., where the homeowner was selling her crafts and as a ‘token of her appreciation’, we all received 8 pages of her favorite appetizer recipes.  Well, my eyes landed on the bottom of page two where I saw this recipe and not to be too cliché, the rest is history.  When I think back on it, how great was it that Linda (don’t know her last name) wanted to share her favorite recipes and made sure we all went home with something in our hands.  Kudos to you Linda, for being a trailblazer with your crafts and ideas long before Pinterest and food blogs.

The Braunschweiger Ball is great to add to your appetizer list for any party because you can make it the day before.  It takes just 4 ingredients to make the ball.  I can honestly say that I’ve always used Kretschmar’s 1 lb roll of braunschweiger.  I start by mixing the braunschweiger and softened butter, then add the Worcestershire sauce and onions and that’s it.  The quantities of the onions and Worcestershire sauce can be adjusted to your taste.   Next, line a bowl with saran wrap, put the mixture in, cover and refrigerate.

Before serving, pull the ball out of the bowl by the saran wrap and shape it into a ball.  This firms it up making sure it’s a solid ball.  Place it on a platter and ice with the cream cheese mixture.  Don’t worry about perfection with icing it because you will be covering it with olives.

Just for fun, I’ve included a video of mom icing The Braunschweiger Ball on Thanksgiving Day, 2013.  Of course, there’s lot’s going on in the background, not to mention the chatter as the day gets started.  Thanks so much Jane (#5) for capturing this priceless video.  Oh, and before I forget, this was the same year Jane and I had coffee mugs made with a picture of The Braunschweiger Ball on one side and the recipe on the other.  You gotta love it!

To decorate, slice the olives in half and depending on the size of the olives, you may get more than 2 slices out of an olive.  Place one slice of olive on the very top and from there continue making circles around the ball.  It’s just that easy and fun!!

Here you see my niece Julie (#1, #3), preparing a bite.  I’ve seen The Braunschweiger Ball spread on crackers, bread, chips, cookies, you name it, it’s been tried.  That’s how a bunch of food loving Germans roll!

Well, I’m sure your family has favorites that make it to the holiday table every year.  It’s not unusual for us to include pork and sauerkraut to our Thanksgiving spread.   What is something that your family loves to add?  Please consider leaving a comment below.

Thanks for stopping by,    Rose 

Braunschweiger Ball

 

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Prep time

30 mins

Total time

30 mins

 

The Braunschweiger Ball is one of our family favorites, especially on Thanksgiving Day! It's a time saver because you make it the day before and decorate it the day of your party. Perfect! I also like to call it pate' when I'm feeling fancy. I serve with a variety of crackers, and I've seen family members spread it on everything from a slice of bread to a cookie. Enjoy! Ps The prep time does not include overnight refrigeration.

Author: Rose Buchmiller sockbox10.com

Recipe type: hors d'oeuvre

Serves: Varies

Ingredients

• 1 pound braunschweiger. I buy Kretschmar's 1 pound package of braunschweiger in a roll.
• 1 stick of butter (half cup) softened
• ½ cup of finely chopped yellow onion.
• 1 tablespoon of Worcestershire sauce. I used Lea & Perrins
• Frosting
• 8 ounces cream cheese at room temperature
• ¼ cup of milk or enough to make it spreadable
• 5.75 ounce jar of pimento stuffed Spanish olives

Instructions

1. Mix braunschweiger and softened butter until smooth.
2. Add chopped onion and Worcestershire sauce
3. Mix until smooth.
4. Line a 4 cup bowl with Saran wrap.
5. Scoop the braunschweiger into a round bowl and press down and smooth top.
6. Cover the top with the excess Saran wrap and refrigerate overnight
7. The next day before serving, slice the olives in half and possibly thirds depending on the size of the olives. The olives I used in the post were the small Spanish olives.
8. Mix cream cheese and milk to a spreadable consistency.
9. Remove the braunschweiger from the refrigerator and lift it from the bowl holding onto the saran wrap. Hold the braunschweiger and roll it in your hands pressing together forming a ball.
10. Place the ball on a platter or plate.
11. Spread the cream cheese mixture on the ball.
12. Start at the top and place an olive slice in the center.
13. Place olive slices around this top piece and it will begin your flower design.
14. Continue placing sliced olives in a circle creating the flower design. Lightly press the olives into the cream cheese.
15. I serve it with a variety of crackers.
16. Isn't it beautiful?

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