Braunschweiger, how do you like tov eat it?

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?

[kaleokahu]

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.

Aloha,
Kaleo

[judicon]

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!

[MonMauler]

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.

[Bacardi1]

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. ;)

[c oliver]

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

[Querencia]

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.

[huiray]

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...

[Bacardi1]

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!

[Sharuf]

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.

[hawkeyeui93]

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.

[gfr1111]

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.

[eepi]

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?

[huiray]

Braunschweiger vs. Liverwurst:
http://chowhound.chow.com/topics/612091

[eepi]

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

[Bacardi1]

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. :)

[huiray]

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. :-)

[RUK]

Especially regarding the coarse Liverwurst -
http://chowhound.chow.com/topics/8458...

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.

[UnderWeight]

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!

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.

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.

Sweet Onion
Cream Cheese
Lightly Toated Seed Rye

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.

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.

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...

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.

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!

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!

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.

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.
Bob

[Stephanie Wong]

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

http://www.dietzandwatson.com/our-pro...

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

Hi (there)

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

Do you make them just like a grilled cheese sandwich?
Thanks.
Peg

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.

ed

Spread on warm sour-rye toast.

Spread on hot toast so it is sort of melting.

[UTgal]

Ditto! Mmmmmm.

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.

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.

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.

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.

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

Slice of raw onions

Mmmmmmm!