[FONT=Verdana, Arial, Helvetica]You will be able to freeze Braunschweiger, since it has a reasonable moisture content. There may be very slight alterations in texture, after defrosting but I'd expect it would keep for around 3 months. [/FONT]
[FONT=Verdana, Arial, Helvetica]As always with freezing - a vacuum sealed bag is best and will help reduce moisture from crystalising out of the sausage, if you have access to one? [/FONT]