You may not accept that you could lose weight while on a diet plan which includes braunschweiger but it is possible. It is pivotal to not eat braunschweiger or other high calorie sausages every day but in moderation.

This is what I do, I allow myself high calorie food one day per week. I eat a calorie controlled diet for most of the week, say 1400 to 1600 calories a day, and then on the 7th day, I eat whatever I want – within reason of course.

I have been eating this way for the last 6 weeks and it has enabled me to lose 5 kilos. I have not changed my exercise habits or taken any pills or diet food. I have only been conscious of what I eat 6 days per week and then eat whatever I feel like one day per week.

I also feel it makes things easier if you have a little support when trying to lose weight and for that I joined the Biggest Loser club. They have lots of tools to enable you to monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat German & Austrian food. I never imagined|thought|believed I could lose 5 kilos while eating German & Austrian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some German & Austrian food, I suggest|advise|propose you make braunschweiger which is one of my favourite|most admired|most adored|best loved German & Austrian recipes.

Braunschweiger (Homemade Liverwurst)

Its origin is Braunschweig, in the Brunswick province of Germany. As with any pat?, flavor improves with a day or two of aging, and if you have a smoker, a light smoking. You can stuff the pat? into pork or beef casings, tie them with string in 8- to 12-inch lengths, and adjust the stuffing in order to leave a good 2 inches at the end of each length for expansion. Simmer the links about 45 minutes in a pot of water, then dip them in cold water to keep the fat from settling along the bottom. If you have no casings, bake the pork pat? in a loaf pan, as you would a French pat?. You can either serve it in slices or use it as a creamy spread.

2 pounds lean pork
1 pound pork fat
1 1/4 pounds pork liver
1 medium onion, chopped
2 tablespoons salt
2 teaspoons cloves
1 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon nutmeg

If you use a process for grinding, cut the pork, pork fat and liver into cubes and freeze for an hour or two, so that they will process without mushing.

Saut? the onion in a little pork fat or butter until it is soft. Sprinkle with the spices to warm them, then add the mixture to the pork and process until you have a smooth pur?e.

Pack the pur?e into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil. Put the dish in a pan with an inch or two of boiling water and bake at 300 degrees F until meat is cooked but not browned (meat thermometer should read 160 degrees F to 165 degrees F), about 2 hours.

Remove baking dish from the pan of water and let pat? cool in the dish. Refrigerate 1 to 2 days before using.

Makes 2 standard-size loaves or 1 large terrine.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.