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.
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
Mix braunschweiger and softened butter until smooth.
Add chopped onion and Worcestershire sauce
Mix until smooth.
Line a 4 cup bowl with Saran wrap.
Scoop the braunschweiger into a round bowl and press down and smooth top.
Cover the top with the excess Saran wrap and refrigerate overnight
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.
Mix cream cheese and milk to a spreadable consistency.
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.
Place the ball on a platter or plate.
Spread the cream cheese mixture on the ball.
Start at the top and place an olive slice in the center.
Place olive slices around this top piece and it will begin your flower design.
Continue placing sliced olives in a circle creating the flower design. Lightly press the olives into the cream cheese.
I serve it with a variety of crackers.
Isn't it beautiful?
Recipe by Sock Box 10 at https://sockbox10.com/recipes/braunschweiger-ball/