- 1 package (8 ounces) braunschweiger sausage
- 1 cup (8 ounces) sour cream
- 2 tablespoons onion soup mix
- 1 teaspoon Worcestershire sauce
- 3 to 6 drops hot pepper sauce
- Raw vegetables for dipping
- In a bowl, combine the first five ingredients. Cover and chill for at least 1 hour. Serve with vegetables. Yield: 2 cups.
Originally published as Braunschweiger Vegetable Dip in Country Pork 1996, p9
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Reviewed Nov. 29, 2009
"Really good, tastes great with veges as well as chips"