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Related: Culture Forums, Support ForumsBraunschweiger: Blessing or Abomination?
Had a braunschweiger sandwich for lunch. I say blessing! 😋
Heartstrings
(7,349 posts)Floyd R. Turbo
(26,639 posts)lastlib
(23,331 posts)They're all dead. I'm sure there's a connection.
Can NOT stand that stuff on my tongue. Brown-Satan's cheese. Yuck.
DonViejo
(60,536 posts)Floyd R. Turbo
(26,639 posts)Cirque du So-What
(26,004 posts)but those in my vicinity a couple hours later say 'abomination' - especially when I have it with onions as depicted.
Floyd R. Turbo
(26,639 posts)Keeps the squares away! 😏
Binkie The Clown
(7,911 posts)Those are the only three things I really miss by being a vegan. But when I think about my blood pressure and cholesterol back when I was eating that way, it's worth it.
Floyd R. Turbo
(26,639 posts)doc03
(35,389 posts)it really is.
Alwaysna
(574 posts)I have a totally different name for it like lips and assholes.
doc03
(35,389 posts)pangaia
(24,324 posts)doc03
(35,389 posts)pangaia
(24,324 posts)doc03
(35,389 posts)regular sausage.
pangaia
(24,324 posts)Oh double my, unintentional double entendre
angstlessk
(11,862 posts)rzemanfl
(29,574 posts)I was glad they didn't check IDs so I could have a beer with the sandwich.
Floyd R. Turbo
(26,639 posts)Wellstone ruled
(34,661 posts)one of the best Lunch spots in Wisconsin. Liver Sausage Sammie and a Miller from the Pump.
rzemanfl
(29,574 posts)Maybe on third street?
Wellstone ruled
(34,661 posts)Just down the street from the Meat Market. Always had the Guy make up a brown bag for the trip back North.
rzemanfl
(29,574 posts)Wellstone ruled
(34,661 posts)Old Guy term.
rzemanfl
(29,574 posts)It was the capital P that threw me.
Wellstone ruled
(34,661 posts)at the Bona Casa Pizza joint. Perley Township. Barron County.
rzemanfl
(29,574 posts)back then. Amazed they survived and prospered.
Wellstone ruled
(34,661 posts)Miller-Coors not to long ago. Interesting place,Chippewa Falls,have not been their since 62'.
rzemanfl
(29,574 posts)Wellstone ruled
(34,661 posts)Jodi Lynn would know.
dhol82
(9,353 posts)Floyd R. Turbo
(26,639 posts)Phoenix61
(17,021 posts)braunschweiger, onion, and Swiss cheese on toasted pumpernickel was one of my favs.
Floyd R. Turbo
(26,639 posts)sarge43
(28,946 posts)Traditional liverwurst sammage with onions, hottest mustard available on rye with a dill pickle. If you can't knock a buzzard off a honey wagon with your breath alone, it's not the real deal.
Floyd R. Turbo
(26,639 posts)KY_EnviroGuy
(14,498 posts)Irish_Dem
(47,531 posts)Floyd R. Turbo
(26,639 posts)Irish_Dem
(47,531 posts)But I cannot judge you, I have some weird food preferences myself.
Motley13
(3,867 posts)Floyd R. Turbo
(26,639 posts)geardaddy
(24,931 posts)I loooooove Braunschweiger! Especially with onions and mustard!
Floyd R. Turbo
(26,639 posts)KT2000
(20,593 posts)don't know why but nothing else takes its place when that happens.
Floyd R. Turbo
(26,639 posts)Siwsan
(26,308 posts)I did see some at Aldi's, the other day, and thought. "Hmmmmmmm", but I resisted. Now I am reminded of making fried Braunschweiger sandwiches - they were lovely, as I recall. My resolution to NOT buy some is fast melting.
Floyd R. Turbo
(26,639 posts)Siwsan
(26,308 posts)Damn. Now I'm craving it! Definitely heading to Aldi's, tomorrow!!
irisblue
(33,037 posts)a suggestion from numerous sandwiches made by Momma. You already got the pan out.
Heartstrings
(7,349 posts)Siwsan
(26,308 posts)She would sometimes make pancakes with liver sausage for our dinner, and (of course) now I'm craving that, too!
JustABozoOnThisBus
(23,375 posts)Mine is usually a simple sandwich: Bread, butter, braunschweiger, yellow mustard. Easy to make.
Floyd R. Turbo
(26,639 posts)50 Shades Of Blue
(10,071 posts)Usually it's the other way around!
But I'm glad you enjoyed it!
Floyd R. Turbo
(26,639 posts)I did. Thanks!
Iggo
(47,578 posts)However, to me it's an abomination.
procon
(15,805 posts)Generally the Braunschweiger is smoked, or made with smoked pork and bacon for more flavor, but the two names are often used interchangeably. In descending order, both are made with ground pork liver and pork meat, pork fat and bacon. There is no set recipe for either, every family seems to make it a bit different by adding onions, garlic, milk, or splash of liquor, and spices for flavor.
If you have a meat grinder, it's a pretty simple recipe to make 1-2 lbs, and it freezes well.
I like mine as a spreadable pate so I cook the pork mixture in a loaf pan instead of casings. It spreads easily on crackers, or make two-handed sandwiches on buttered rye bread with smear of mayo, German-style mustard, thinly sliced red onions, romaine lettuce and Kosher Dills.
Floyd R. Turbo
(26,639 posts)Historic NY
(37,456 posts)it wakes it up, with a whole new dimension.
Floyd R. Turbo
(26,639 posts)onethatcares
(16,194 posts)right up there next to scrapple.
MMMMMMMMMMMMMMMMMMMMMMMMMMMMM
mahatmakanejeeves
(57,672 posts)I went to a Christmas open house held by people I've known for years. This year, they had some haggis on the table. I declined the offer.
Floyd R. Turbo
(26,639 posts)Now I gotta! 😋
onethatcares
(16,194 posts)no breading, use a little maple syrup on it.
Oh yeah, oh yeah
Floyd R. Turbo
(26,639 posts)rsdsharp
(9,214 posts)When I was in high school, I worked in the meat department of a small grocery store. The store owner, who had previously been the meat manager, used to cut a cake donut in half, and make a braunschweiger sandwich with it. He said the donut cut the liver taste of the braunschweiger, and the braunschweiger cut the sweetness of the donut. I don't know. I was too busy throwing up.
Floyd R. Turbo
(26,639 posts)mahatmakanejeeves
(57,672 posts)Floyd R. Turbo
(26,639 posts)pangaia
(24,324 posts)It looks like there is mustard on top of the rye bread...
But I lOVE IT !!
Floyd R. Turbo
(26,639 posts)I liberated it from the www! 😏
pangaia
(24,324 posts)Floyd R. Turbo
(26,639 posts)Paladin
(28,279 posts)Like oysters, fried okra and scrapple, braunschweiger is something I have to enjoy away from home; my wife can't abide any of those things in our kitchen.
Floyd R. Turbo
(26,639 posts)marble falls
(57,385 posts)Floyd R. Turbo
(26,639 posts)csziggy
(34,139 posts)My favorite brand is Kahn's but my local grocery no longer carries it. They now carry some off brand which is just not as good.
Oh well...
Floyd R. Turbo
(26,639 posts)AJT
(5,240 posts)SoCalNative
(4,613 posts)Just do not ever watch the "How it's made" episode. Some things cannot be unseen.
Floyd R. Turbo
(26,639 posts)SoCalNative
(4,613 posts)but equally unglamorous ingredients in braunschweiger and liverwurst.
left-of-center2012
(34,195 posts)Adding it now to my shopping list.
"The USDA requires that the product contain a minimum of 30% liver.
A typical commercial formula is about 40% pork liver or scalded beef liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends and pieces.
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."
https://en.wikipedia.org/wiki/Braunschweiger_(sausage)#North_America
Floyd R. Turbo
(26,639 posts)Guilded Lilly
(5,591 posts)With a slather of mayo. After my first child was born I would get serious indigestion and had to give it up!!! Waaaa.
Blessing and curse
Floyd R. Turbo
(26,639 posts)longship
(40,416 posts)On rye bread, of course.
Yes, potato chips IN THE SANDWICH!
Like Heaven.
Damn! Now I have to go buy some!!!!
Yummy!
Thanks, Floyd.
Floyd R. Turbo
(26,639 posts)My pleasure!
LeftInTX
(25,625 posts)Floyd R. Turbo
(26,639 posts)Nac Mac Feegle
(971 posts)Braunschweiger spread on a cracker with smoked gouda and a small dab of stone ground mustard.
Just about 6 or so, and I won't need to make anything for dinner.
Floyd R. Turbo
(26,639 posts)Brother Buzz
(36,479 posts)It's a blessing in my realm, but olive loaf reigns supreme.
Floyd R. Turbo
(26,639 posts)Siwsan
(26,308 posts)I'm going to text my brother - I have no doubt he will swing by for a nosh.
Floyd R. Turbo
(26,639 posts)Nay
(12,051 posts)Mr Nay and I have a yen for braunschweiger about every two years or so. We had that yen last week -- we've enjoyed the heck out of our sandwiches! Then, the yen will go away, only to surface again in a couple of years.
Floyd R. Turbo
(26,639 posts)DBoon
(22,403 posts)it's going places
Floyd R. Turbo
(26,639 posts)DBoon
(22,403 posts)I am hoping braunschweiger reaches the same level of significance
Floyd R. Turbo
(26,639 posts)Up there with Gray Warriors Thread That Never Dies!
UnTied
(58 posts)I live with a terrific couple while recovering from a lung transplant. She is very health conscious and would never think to keep that in her fridge. I grew up eating it and crave it once in while!
Damn; the only Abomination is that this post just gave me the craving again!
Thanks, Floyd R. Turbo!
Floyd R. Turbo
(26,639 posts)KY_EnviroGuy
(14,498 posts)Used to love that exact sammy (with or without cheese) in my drinking days back in the 70s. Good rye bread is a must.
No beer these days but I'm gonna get some Braunschweiger for New Year. May not be good for the heart but everyone deserves a treat now and again!
.............. ..................
Floyd R. Turbo
(26,639 posts)fairfaxvadem
(1,231 posts)I love the stuff, although I rarely eat these days.
Side note: was in Germany a month ago for a week. Hotel breakfast spread included these baby jars of 3 types of liverwurst spread: fine grain, rough grain, and a mushroom style. OMG. Spread on toast every morning. Theyre lucky I didnt shove jars in my purse every day. Morning Nirvana.
My German BIL would get fine grained liverwurst from a local butcher in Oakland, CA back in the day and make his own version of pate. Heaven.
Floyd R. Turbo
(26,639 posts)MrScorpio
(73,631 posts)We inhale that stuff here.
Floyd R. Turbo
(26,639 posts)NNadir
(33,577 posts)Floyd R. Turbo
(26,639 posts)Kashkakat v.2.0
(1,752 posts)needs to be smeared nicely in an even layer over the bread, not cut into slabs. Having it on toast is a nice extra touch.
That's how Mom made it, and that's the way it should be!