Braunschweiger Ball
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This has excellent flavor, easy to assemble, and very well liked by the entire family.
Ingredients
- 500 grams Braunschweiger, (1 lb)
- 250 grams cream cheese, (8 oz)
- ½ cup dill pickle, diced
- 1 tablespoon dill pickle juice
- ½ cup mayo
- ¼ teaspoon garlic salt
- ½ cup onion, minced
- 1 teaspoon Worcestershire sauce
Instructions
- Place the Braunschweiger and cream cheese in a mixing bowl and place on the counter for at least an hour to come up to room temperature and soften.
- While the Braunschweiger and cream cheese are softening, prep the pickles and onion.
- Using a large spoon, lightly mix together the Braunschweiger and cream cheese together, then add the remaining ingredients.
- Mix everything together until the cream cheese is mixed in.
- Lay out a sheet of plastic wrap, place the Braunschweiger mixture in the middle, fold up all corners to the center and shape into a ball. Lay out a sheet of foil, place the ball on the foil and fold up the corners to the center. Turn upside down so the ball is sitting on the seam, shape into a ball again. Pick the ball up and place in a bowl, place in the fridge overnight.
- Unwrap and place on a serving tray, serve with assorted crackers, enjoy.
