Alfred Braunschweiger died in 1952.
Braunschweiger originated in the German city of Braunschweig. It is a smoked sausage, or smoked liverwurst, and was being made in Braunschweig in the 1930s.
Braunschweiger is a brand of liverwurst. More specifically, it's a paté made from finely ground smoked pork by-products, like liver. The name comes from the town in Germany where it was made famous, Braunschweig. http://www.answers.com/braunschweiger
It has a large fat content
Moses Braunschweiger has written: 'Geschichte der Juden und ihrer Literatur in den romanischen Staaten zur Zeit des Mittelalters 700-1200'
Matthias Ohm has written: 'Das Braunschweiger Altstadtrathaus' -- subject(s): Architectural Decoration and ornament, Braunschweiger Altstadtrathaus (Braunschweig, Germany), Buildings, structures, City halls, Medieval Architecture
Braunschweiger is a type of liverwurst (or a pork liver sausage) which is usually smoked. Braunschweiger made in the United States must contain at least 30% liver, though a typical commercial recipe contains 40% liver, 30% pork jowl, 20% pork trimmings and 10% bacon end pieces. Braunschweiger is often enjoyed as a spread or mixed in as a filler.
Alfred Braunschweiger was born in 1885.
Braunschweiger is a type of smoked sausage traditionally made from the liver of pigs that is also known as liverwurst. It is named after Braunschweig, Germany.
Braunswagger is the scrapping of pig brainsNo it is not! It's calf liver! But it can have poultry liver in it as well. It just has to have 30%liver in it to be considered Braunschweiger!
Yes it can freeze.
it will freeze in to a ice block