[2] Braunschweiger Mettwurst is a smoked, soft and spreadable sausage usually made from raw minced pork[2] and spiced with garlic, salt and pepper.

Produced by Brunswick butchers as a regional speciality since the early 19th century, it became widespread with the advent of food preservation by canning.

In Austria, Braunschweiger is a Brühwurst variant which is similar to Jagdwurst ("hunting sausage"), made with a mixture of pork and beef, bacon and nitrite curing salt.

In the United States and Canada, Braunschweiger refers to a type of pork liver sausage which, if stuffed in natural casings, is almost always smoked.

In the Midwestern United States, braunschweiger is typically eaten in a sandwich with various condiments such as ketchup, mustard, and dill pickles, or simply spread on crackers.