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, or simply spread on crackers or pancakes. There are also a few recipes for pâté and cheese balls which use braunschweiger as a primary ingredient. However, pâté is creamier than braunschweiger.