Braunschweiger Treats!

What to do with a half of a package of Braunschweiger that I found in the freezer....THAT was the question.  I could thaw it, dice it up and make it into little training treats, or, I could make it into a 'dry' dog cookie recipe.  Not only were the bowl and beaters a HUGE hit with the dogs, they liked the treats too!! (What is Braunschweiger?  See below the recipe)

Braunschweiger Treats for Dogs (or people I guess????)

1 lb. Braunschweiger (soften in microwave for about a minute)

3 eggs

2 cups of flour

1/2 tsp. garlic powder

Mix Braunschweiger, eggs, and garlic powder together in a bowl.  Add flour, adjust as needed to make a brownie mix consistency.  (You might need to make some brownies if you don't know what this is - I would suggest baking THEM first!) 

Spread in a 9X13 well greased/sprayed cake pan.  Bake at 350 for 35-40 minutes, or until well done.  Slice with a pizza slicer to desired size. 

Freeze in baggies as desired. 

What's NOT to Love about Braunschweiger! 

From Wikipedia, the free encyclopedia

Braunschweiger (named after Braunschweig, Germany) is a type of liverwurst (pork liver sausage) which, if stuffed in natural casings, is nearly always smoked. Commercial products often contain smoked bacon, and are stuffed into fibrous casings.
The USDA requires the product must contain a minimum of 30% liver (pork, calf, veal, beef, etc.), lean meat (can include mechanically separated poultry), fat meat, binders and seasonings.^[1] A typical commercial formula is about 40% pork liver or scalded beef liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends and pieces. Added seasonings include salt and often include white pepper, onion powder or chopped onion, and mace. Curing ingredients (sodium erythorbate and sodium nitrite) are optional.
Braunschweiger has a very high amount of vitamin A, iron, protein and fat. The meat has a very soft, spread-like texture and a distinctive spicy liver-based flavor, very similar to the Nordic leverpostej. It is usually used as a spread for toast, but can also be used as a filling for sandwiches, often paired with stone-ground mustard, sliced tomato, onion and cheese. In the Midwestern United States, Braunschweiger is typically enjoyed in a sandwich with various condiments such as ketchup, mustard, and dill pickles. There are also a few recipes for pâté and cheese balls which use Braunschweiger as a primary ingredient. Pâté is creamier than braunschweiger.