How do you eat your braunschweiger (liver sausage)? All I know of is spread on crackers and made into a liver sausage-onion sandwich with mayo. There must be more.
Oops, I meant to put this in Cafe Society, because where else would one eat liver sausage? Could a mod move it? Thanks.
Done!
samclem Moderator, General Questions
I don’t think there IS much more you can do with it than make a sandwich. I like mine on an onion roll with hot mustard. I don’t think it’s a very healthy thing to eat, but dang, when I do buy it, I enjoy it all the more.
To toss it to the dog. Then when he doesn’t eat it, through it out.
Then order a pizza. With extra cheese.
Cooks.com can’t seem to get much beyond spreads, dips, and balls.
Sounds like a pretty fun evening.
It doesn’t need to go on anything other than crackers and bread. It’s damned tasty just that way.
My family has a tradition of slicing it and making it into a sandwich with cheese and mustard.
Your choice of cheese, bread and mustard - haven’t found a bad combination yet.
It is loaded with fat, but that in and of itself is not necessarily a bad thing. Along with the fat, you get a buttload of Vitamin A and B12, as well as good amounts of other B-complex vitamins and iron. So, I’d imagine, as with other things, all things in moderation.
Other than crackers and sandwiches, I can’t imagine much to do with braunschweiger. I’m not sure I’d want to do anything else with it, it’s so good in these two roles.
A fairly random pairing, but I went through a phase of eating toast topped with liver sausage with melted gjetost on top. And maybe some worcestershire sauce, a corrupted version of Welsh rabbit.
Savory as all get out.
Twenty varieties all in one photo: http://www.usinger.com/ala_liver.php. My grocery store used to carry a lower-fat version, but it doesn’t anymore. I’ll have to check the German store down the street. I hear there is a version made with veal liver instead of pork.
This is what I’ve come up with: On white, rye or pumpernickel with hot mustard or butter, with or without pickles or sliced hard-boiled eggs. I think I have enough in this tube to try every option.
I am the world’s biggest fan of liverwurst AND of gjetost, but your post made me throw up a little.
I loves my liverwurst on crusty bread with some homemade mayonnaise. Usually openfaced, but not always.
I just know you’re joking with me!
It’s an acquired taste. I didn’t like it when it was fed to me as Oscar Mayer liverwurst as a kid. I came to like it the long way around through foie gras, pate of same, to raunchier and raunchier liver stuff, to the point where now an Oscar Mayer liverwurst sandwich sounds pretty doggone good.
Same thing with blood sausage. Started with boudin, started not turning down the black pudding in Irish breakfast, and ended up in Salzburg chowing down on a big old bowl of . . . liver and blood fried up like taco meat.
Seems like it would do well as a substitute for Pate. I do a kind of beef wellington with individual ribeye steaks, adding braunschweiger to the mushroom sauce inside the crust might be interesting. I bet it could kind of melt into a sauce of some kind, maybe with a rissoto. Or some kind of riff on rumaki. Time to fire up the test kitchens.
When I make Bolognese sauce, I always put a little (usually chicken) liver in to add an extra dimension to the taste. I’m sure braunschweiger could be used to similarly felicitous effect.
Braunschweiger is smoked, so you should take that into account. Not that it’s a negative, but it will affect your results.
(thinking of using braunschweiger as a filler for ravioli with an alfredo sauce.)
Liver in pasta is always a bold and IME successful departure. But I might go with something more savory and less creamy than Alfredo – my aforementioned liver-tinged Bol. sauce to dress my liver-filled ravioli, or one of my favorite toppings for funky meat-filled pasta, which is simply a bunch of balsamic vinegar reduced down over a nearish boil till it forms a sticky sour-sweet goo – perfect when I’ve had it on chicken liver pasta.
But YMMOV, so good luck and let us know how the Alfredo works if you ever do it.
And I was thinking that sounds like it might be pretty good. Gjetost is sweet, and I like pairing liverwurst with jams (if that sounds odd to anyone, lots of pates are paired with fruit, so why not liverwurst?) I’ll have to give it a shot next time I find some gjetost.
I dunno, sounds like a fun evening to me.
It’s the opposite for me. We always had Braunschweiger in the house when I was a kid. I never thought there was anything weird about it. Sometimes we had a sandwich for lunch, sometimes we had it on crackers as a snack. Then I went through a vegetarian phase when I was older and even though I eat some meat now, organ meats do not appeal to me. I’ve been tempted to try some again for nostalgia but I’m afraid it would be a disappointment, like the time a few years ago when I had some Vienna sausages - I ate one, the dog got the rest.