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Braunschweiger, how do you like tov eat it?

Novice Cook Apr 14, 2006 08:51 PM

I just bought some,I used to love it as a kid and as I recall we used to eat it on toasted white bread with a bit of mayo and mustard. How do you like to have it?

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  1. w
    Wayne RE: Novice Cook Apr 14, 2006 11:53 PM

    Slice of raw onions

    1 Reply
    1. re: Wayne
      Novice Cook RE: Wayne Apr 15, 2006 06:40 PM


    2. n
      Niki Rothman RE: Novice Cook Apr 15, 2006 12:42 AM

      Classic braunschweiger sandwich: good seeded rye bread, Jarlsberg swiss - thin sliced (domestic supermarket swiss sux), red onion - thin sliced, whole grain mustard and the liverwurst.
      Gherkins on the side. Not a drinker myself, but beer suggests itself here.

      2 Replies
      1. re: Niki Rothman
        feelinpeckish RE: Niki Rothman Apr 15, 2006 03:12 PM

        Now YOU qualify as a real sandwich authority. You've shown the essence for a truly good sandwich - great ingredients, proportionate size (ie it fits easily in the mouth). You've made me hungre just reading it.

        1. re: Niki Rothman
          Larry RE: Niki Rothman Apr 16, 2006 02:27 PM

          My favorite way except for the cheese, although I can see the attraction.

        2. m
          mar52 RE: Novice Cook Apr 15, 2006 01:32 AM

          Half inch slices on a Kaiser roll with ordinary French's yellow mustard and Tony Packo's Sweet and Hot pickles.

          Darn, now I want one.

          1. m
            Marco RE: Novice Cook Apr 15, 2006 04:21 AM

            As simple and generic as possible on soft white bread, mayo, a slice of American cheese and some plain yellow mustard.

            It's also good just by itself.

            1. c
              Candy RE: Novice Cook Apr 15, 2006 08:18 AM

              Spread on hot toast so it is sort of melting.

              1 Reply
              1. re: Candy
                UTgal RE: Candy Apr 28, 2012 08:39 AM

                Ditto! Mmmmmm.

              2. d
                Das Ubergeek RE: Novice Cook Apr 15, 2006 11:07 AM

                Spread on warm sour-rye toast.

                1. e
                  e.d. RE: Novice Cook Apr 15, 2006 01:40 PM

                  I just ate some this week that I got from a German sausage shop. I sliced sausage 1/3" thick onto real rye bread and topped with another slice of rye which was smeared with a combination of TJ's Dijon mustard, mayo, chopped onion, and chopped dill pickle. Served the sandwich with green salad and beer. Tasty.


                  1. w
                    Will Owen RE: Novice Cook Apr 15, 2006 05:26 PM

                    My childhood favorite: Braunschweiger, Swiss cheese, sliced hardboiled egg on good firm white bread, yellow or Düsseldorf mustard and a good layer of mayonnaise over the egg. A little black pepper, too. Nowadays I add some thin slices of onion.

                    Several lunch counters in Anchorage, AK introduced me to grilled Braunschweiger and cheese, to which I became addicted for a while. And there used to be a German deli in Santa Clara, up towards San Jose, that had three or four different kinds of liver sausage, including one with goose liver and pistachios...wow!

                    5 Replies
                    1. re: Will Owen
                      toodie jane RE: Will Owen Apr 16, 2006 12:56 PM

                      I haven't had this in years, since I started reading labels. (drat!) My in-laws introduced me to it in sandwiches.

                      I'd like to try some again. Will, do you have a favorite brand? Does Saag make this? I love their veal sausage--bockworst? (I live up the coast from you, so brands should be similar)Thanks for any advice!

                      1. re: toodie jane
                        Will Owen RE: toodie jane Apr 17, 2006 12:56 PM

                        The Old Reliable braunschweiger of my youth was Oscar Mayer, and while I'm sure there are others more interesting this is reliably good, and probably less dreadfully fatty than the cheaper brands. It comes both in the plastic tube and as slices. Very good, smooth texture, and a pleasant balance of flavors. I don't know from Saag. Down here in LA County we have Farmer John, most of whose products are less than wonderful; I don't know of any other local producers, unless Schreiner's in Montrose might make it.

                        1. re: Will Owen
                          Sony Bob RE: Will Owen Apr 18, 2006 12:23 AM

                          Speaking of the best braunch., I can't help mention one of my "back in the day" stories - I worked in a packing house as a chemist (Wilson&Co in Kansas City) as my first job out of college. We had been given a contract for braunchweiger for the U.S. Army. We tested it for fat, water, salt content, etc. I would bring up whole 14# bungs fresh out of the smoke house for sampling. You can't begin to imagine how good it tasted still warm from smoke ovens. I would give anything to have another chunk of that wonderful stuff!
                          Indescribable and impossible to duplicate.

                        2. re: toodie jane
                          Stephanie Wong RE: toodie jane Apr 27, 2012 05:11 PM

                          Saag is okay, but I prefer Dietz & Watson braunschweiger in natural casing.


                          Rediscovered it while tasting liverwursts at Corti Brothers in Sacramento. You might check at your nearby Spencer's

                        3. re: Will Owen
                          Peg Stewart RE: Will Owen May 1, 2006 03:02 PM

                          Hi (there)

                          Can you tell me how to make grilled braunsweigher/cheese sandwiches?

                          Do you make them just like a grilled cheese sandwich?

                        4. k
                          kiwi RE: Novice Cook Apr 17, 2006 03:26 AM

                          I was so shocked to read the replies thinking that everyone else would have the same answer I did. It never occured to me to use it for any other use...
                          My mom only bought braunschweiger to put on top of filet mignon before cooking them. -Strictly special occasion fare.

                          2 Replies
                          1. re: kiwi
                            Will Owen RE: kiwi Apr 17, 2006 01:00 PM

                            Well, that answers the eternal question: "What can we do to make filet mignon actually taste like something?"

                            See, it can be used to add flavor to so many other bland, rather flavorless things: soda crackers, white bread, swiss cheese, eggs...

                            1. re: Will Owen
                              Zoe RE: Will Owen Apr 18, 2006 01:15 PM

                              Devil Chow and his Missus take their glucosomine tablets (two each) every night in balls of the lovely stuff. They would climb tall buildings and go through fire to get a bite of this. My call to them when they engage in Chow stubborness is: come and get your liverwurst and they RUN.

                          2. f
                            flavrmeistr RE: Novice Cook Apr 17, 2006 09:24 AM

                            Spread on toasted rye with a touch of mayo, Pommerey mustard and sweet/hot pepper relish. Had one last night with a Negra Modelo. Superb.

                            1. a
                              Addison RE: Novice Cook Apr 18, 2006 08:01 AM

                              Sweet Onion
                              Cream Cheese
                              Lightly Toated Seed Rye

                              1. p
                                Pete G. RE: Novice Cook Apr 18, 2006 09:33 PM

                                I used to eat it on rye with mustard, but when I was in my teens, my mom introduced me to her favorite: semi-thick slices on a toasted english muffin spread with mayo and topped with Progresso (?) fried peppers aand onions. Very, very tasty.

                                1. j
                                  julia RE: Novice Cook May 28, 2006 02:17 PM

                                  on one slice of wheat bread spread w/ spicy german mustard with a clossin dill pickle on top. wrap bread around pickle and chomp away. it's so sickly fattening though, I shudder to think of the exact numbers.

                                  1. u
                                    UnderWeight RE: Novice Cook Apr 27, 2012 03:27 PM

                                    I just had some on Ritz crackers. I added a smear of Dijon mustard, bits of raw brown button mushrooms and jalapeno, topped with tiny red onion slices. Yummy!

                                    1. g
                                      gfr1111 RE: Novice Cook Apr 28, 2012 07:59 AM

                                      I like Braunschweiger between two slices of pumpernickle bread, with dill pickle slices, raw onion, mayo, and sometimes Tabasco sauce. Sometimes I mix in a teaspoon of brandy. What amazes me about this stuff is that adults routinely offered me Braunschweiger and liverwurst (interchangeable to me) as a filling for sandwiches when I was a little kid. What kid likes liver? And yet normally insightful adults thought that I would like the stuff. But their persistence paid off. I love it now. It just took until I was a teenager to appreciate it.

                                      6 Replies
                                      1. re: gfr1111
                                        eepi RE: gfr1111 Apr 30, 2012 07:28 AM

                                        I often wondered about the difference between liverwurst and Braunschwieiger. I like it on dark, soft pumpernickel with cream cheese. Adding brandy sounds interesting - what do you mix the brandy with - the mayo?

                                        1. re: eepi
                                          huiray RE: eepi Apr 30, 2012 07:36 AM

                                          Braunschweiger vs. Liverwurst:

                                          1. re: huiray
                                            eepi RE: huiray Apr 30, 2012 07:38 AM

                                            Oo thanks, huiray - I was getting ready to do a site search because my curiosity was re-piqued!

                                            1. re: eepi
                                              Bacardi1 RE: eepi May 1, 2012 07:34 AM

                                              Depending on the manufacturer, the flavor of Liverwurst & Braunschwieger can be indistinguishable (I've found Braunschwieger without any smokiness or bacon, some very salty, some not, etc., etc.).

                                              In my opinion, & as others have stated, Braunschwieger has a much softer, almost spreadable, texture, & is always sold (at least around here) in a chunk/chub or plastic-wrapped "tube", while LIverwurst is much firmer & sliceable.

                                              This is why I prefer Braunschwieger to Liverwurst for dog-pilling. Much easier to smush a pill into a blob of Brawnschwieger. :)

                                              1. re: Bacardi1
                                                huiray RE: Bacardi1 May 1, 2012 08:17 AM

                                                The place** I like to get my Braunschweiger from has two types. The coarse one (with bacon) is NOT readily spreadable, somewhat "lumpy" and is nicely "sliceable" into discs; I prefer this type. The other one they call "Deli" type and is very soft, fine grained, easily spreadable.

                                                ** A German butcher/sausage/"luncheon meats" maker; they also take in wild game for processing during season. Often half the customers in there are native German speakers rattling away in German with the proprieter who serves at the counter with his staff. :-)

                                                1. re: huiray
                                                  RUK RE: huiray May 1, 2012 08:27 AM

                                                  Especially regarding the coarse Liverwurst -

                                                  and in general to All:
                                                  Btw when I hear "Braunschweiger", the image of a Teewurst/fine Mettwust comes to my mind first. Many of these sausages have different names depending on the German region.

                                      2. h
                                        hawkeyeui93 RE: Novice Cook Apr 28, 2012 08:11 AM

                                        My great-grandmother, who worked at a packing plant in Des Moines, Iowa [back in the 1930's-1950's], used to enjoy it spread on saltines when I was growing up. My mother likes to put it on rye bread and sliced onion.

                                        1 Reply
                                        1. re: hawkeyeui93
                                          hisacane RE: hawkeyeui93 Jul 11, 2014 09:00 AM

                                          You come from good stock! My Oma would make a very fine texture super creamy liverwurst and my Opa would then cold smoke. On Sunday mornings Oma would serve it with fried eggs and bacon. No cholesterol there! But then again they were farmers and worked hard enough to burn 3500 calories a day. I loved those summers!

                                        2. s
                                          Sharuf RE: Novice Cook Apr 28, 2012 08:25 AM

                                          My father liked to break off a piece of Siljan's knackebrod (sp?) - the large rounds of hard rye - sort of a proto rye crisp. He would smear braunschweiger on it, or alternately limburger and accompany this with a dill pickle. This was his idea of a he-manly sandwich.

                                          1. Bacardi1 RE: Novice Cook Apr 28, 2012 05:03 PM

                                            On plain untoasted white bread (or rye or pumpernickle) with thinly sliced red onion. Heaven for me - even as a little kid. One of my mom's favorite sandwiches, although she wisely didn't send me to school with it - lol!

                                            1. huiray RE: Novice Cook Apr 28, 2012 05:39 PM

                                              In-house braunschweiger from a local German butcher/sausage maker.

                                              Eat: As-is.
                                              Preferably with crunchy flatbread or crunchy thin crackers [but NOT Ritz]; maybe accompanied by dill pickles, marinated mushrooms and artichokes, maybe dolmades as well...perhaps a slice or two of pressed tongue, pepper beef, Zungenwurst...

                                              1. q
                                                Querencia RE: Novice Cook Apr 28, 2012 07:27 PM

                                                Best braunschweiger I have ever tasted is Neuske brand, from Wisconsin. It turns up rarely but always in elite venues in Chicago. I see that they have a website and it can be ordered online under the name "smoked liver sausage". What I get locally they call "liver pate' "--I hope it's the same since I'm recommending it. I like it on good white bread with lots of mayonnaise, a little mustard, and some green leaf lettuce.

                                                1. m
                                                  MonMauler RE: Novice Cook Apr 29, 2012 11:39 AM

                                                  I really enjoy braunschweiger, but I've never bought some to make my own sandwich.

                                                  However, I'd say that about once a month I en up going to this old German restaurant, and I get a braunschweiger sandwich:

                                                  Thin slices of Usingers braunschweiger, open faced on a hearty, fresh rye bread, topped with bacon, hard boiled egg, Bermuda onion, tomato, spinach and a light drizzle of bacon vinaigrette. It is really good.

                                                  2 Replies
                                                  1. re: MonMauler
                                                    Bacardi1 RE: MonMauler Apr 29, 2012 12:01 PM

                                                    Actually, to be perfectly honest, I've never bought it to make my own sandwich either.

                                                    I do, however, ALWAYS have a block of it in the freezer, because it's absolutely INVALUABLE if you have to pill a dog. And if I always have a block in the freezer, I don't have to worry about having to stop off at the market when on the way home from the vet's (with an ill dog in tow that I won't leave in an unattended vehicle) so I can pill it. And since I also have a dog that's prone to unexplained serious allergic reactions, being able to give her her meds asap in a ball of defrosted Braunschweiger is terrific. And then I can enjoy the rest. ;)

                                                    1. re: Bacardi1
                                                      c oliver RE: Bacardi1 Mar 24, 2013 02:34 PM

                                                      I use hot dogs for her majesty's afternoon "wiener med."

                                                  2. j
                                                    judicon RE: Novice Cook Mar 24, 2013 01:36 PM

                                                    My grandmother intoduced Braunschweiger to me when I was about 8 years old. She gave me a sandwich of it on white bread with grape jam on it. I have loved it that way ever since. I am the only one in my family who would even ever try it and they would laugh and look at me like I was crazy. I just love the taste of it!

                                                    1 Reply
                                                    1. re: judicon
                                                      Jerseygirl111 RE: judicon Mar 18, 2014 03:27 PM


                                                    2. kaleokahu RE: Novice Cook Mar 24, 2013 02:24 PM

                                                      There's really nothing for which you *can't* use Braunsweiger. I like it schmeered on toast, but you can use it for wallboard compound, plumber's putty, sculptor's clay, radio antennae, tire puncture sealer....

                                                      Nah, just kidding, but I do like it on toast.


                                                      1. m
                                                        mrs76 RE: Novice Cook Aug 19, 2013 07:23 PM

                                                        We always ate it for breakfast. Put good rye bread in the toaster, then fry 1/3" slices in just a drizzle of oil, flip them once - by the time the toast is ready they are done. A couple slices sandwiched in the rye toast and you have a fantastic start to the day. I never saw anyone eat it uncooked until I was a teenager.

                                                        1. s
                                                          schgc RE: Novice Cook Sep 10, 2013 12:21 PM

                                                          Best sandwich I've ever eaten is braunschweiger on soft bread (white or wheat) with thin slice of swiss cheese, thin slice of boiled ham, smooth peanut butter and mayo.

                                                          1. b
                                                            bobbeecher RE: Novice Cook Nov 10, 2013 11:09 AM

                                                            I haven't had Braunschweiger since I was a kid, growing up in Los Angeles. My dad used to make Braunschweiger sandwiches for our brown bag lunches to take to school. I remember the Oscar Mayer chub of the stuff in the fridge.

                                                            Then, last night, at a beer tasting party at a friend's house, I got to taste it again. It was homemade and served with Wheat Thins crackers. It was excellent and hard to resist eating. I've asked my friend for the recipe! She said that one of her ingredients was Worcestershire sauce.

                                                            1. w
                                                              wilcochicago RE: Novice Cook Nov 18, 2013 10:49 AM

                                                              I know this is an old post, but I just rediscovered braunschweiger. My grandfather used to make it for me. Pumpernickle, pickles (sweet), romaine lettuce and a dab of light mayo. YUM.

                                                              1. suzigirl RE: Novice Cook Nov 18, 2013 11:08 AM

                                                                Plain slices straight to my mouth
                                                                White bread, cheddar cheese, Miracle Whip, yellow mustard
                                                                Mashed with a fork and mixed with MW, mustard, dill relish and spread on club crackers
                                                                In celery boats

                                                                1. s
                                                                  Sterlingskitchen RE: Novice Cook Mar 18, 2014 03:05 PM

                                                                  I grew up eating Braunschweiger and like most, it was my Father who made these sandwiches. For one sandwich, take two slices of Rye bread and lightly toast and butter. On top of the first piece of toasted rye, place a leaf of crispy lettuce, then a 1/4" thick slice of Braunschweiger to cover the piece of bread (usually took 1.5 slices), next add a 1/8" to 1/4" slice of red onion, slather with good Mayo (that means a lot!), liberally sprinkle with black pepper, add one more lettuce leaf and finally the other slice of toasted and buttered Rye bread. Cut across the diagonal and place a toothpick in each side. Serve with plain potato chips and AND DON'T forget the kosher dill pickle wedge on the side!

                                                                  1. alkapal RE: Novice Cook Mar 18, 2014 08:08 PM

                                                                    toasted bread (probably white or rye) with a little mayo, mustard and a very thin slice of red onion. oh, some crunchy iceberg lettuce, too!

                                                                    1. h
                                                                      hisacane RE: Novice Cook Jul 10, 2014 03:37 AM

                                                                      Fresh brown bread, toasted on one side. Turn the toasted side in and place thinly sliced braunschweiger on both pieces of bread, then a bit of creamy white cows milk cheese (Havarti is my fav), followed by thinly sliced red sweet onion (pickled if you prefer). Close her up and enjoy with a super cold brew. Out of this world. BTW if you must put some good polish or German brown mustard on the bread. I don't so I get the goodness of the creamy liver sausage flavors since I only get to eat this a couple of times a year. Thanks Oma for all you did. I miss you!

                                                                      1 Reply
                                                                      1. re: hisacane
                                                                        alkapal RE: hisacane Jul 11, 2014 08:33 AM


                                                                      2. t
                                                                        Tabaka RE: Novice Cook Jul 10, 2014 10:14 AM

                                                                        I used mayo also as a kid but now I just eat it with mustard and swiss on a good rye bread.

                                                                        1. grampart RE: Novice Cook Jul 11, 2014 09:36 AM

                                                                          When my granddaughter was 2 or 3, she used to take the end third of one of these and eat it with her finger (like I eat peanut butter). Not sure if she still does, but she remains the only one I know who eats shrimp straight up...no cocktail sauce, not even a little salt.

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