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Fried Liverwurst/Braunschweiger Sandwiches

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Someone told me that in Pennsylvania many folks fry the liverwurst/Braunschweiger for their sandwiches served on rye bread with raw onion. Does anyone know how to do this? Thanks.

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  1. This is so strange. Yesterday I was eating a cold Braunschweiger sandwich made on butter-grilled Alvarado St. sprouted sourdough, thin slice of Muenster, thin slice of raw onion, big slice of the first good tomato I've had in weeks & weeks, a piece of crisp bacon left over from breakfast, two leaves of the beautiful leaf lettuce from a pot on my deck.

    It was so good I thought as I ate it that it deserved its own CH thread.

    Sure you can fry it in a little butter. Just have a well-seasoned skillet good and hot so it will glaze over quickly and not stick, and use a thin metal spatula to turn it with.

    (I gave up on most non-stick (for several reasons, actually, but) mostly because the non-metal spatulas--and I tried lots of good ones--were not thin enough to slide under delicate things like potato pancakes, croquettes, liverwurst, without breaking them. The only non-stick item I own now is an 11" sq. Scanpan griddle w/lifetime guarantee even with metal utensils. But I still use my old cast iron for most everything.)

    2 Replies
    1. re: PhoebeB

      Thank you so much. No need to flour the Braunschweiger?

      1. re: Shunick

        Try it both ways. I don't, but it might give it a really nice little crispy glaze and a little more structural integrity.

    2. Dad's version, (central WI, also old German stock), omits the onion & adds kosher pickle & horsey to the sandwich. (the rye-er the better). A good Maibock compliments & completes.