I ilke it mixed with cream cheese and spread on toast. Accompanied with a some slices of red bell pepper with a little salt on it.
I just like it on onion. But my food tastes are odd. I also like anchovy paste on onion.
When I was growing up my dad used to make braunschweiger sandwiches. Rye bread, brown mustard (never mayo!) braunschweiger and raw onion. No one else in the family like them but now that I’m older it sounds interesting.
It’s one of my favorite sandwich meats. With Miracle Whip.
I would not try the combo presented by the sequential threads:
**I just bought a tube of braunschweiger (liver sausage). Now what?
Cadbury creme eggs…**
I feel ill.
Now the Dark Work may begin.
Draw the circle.
I like it on regular sandwiches. It was & is a family staple food.
I also like it on a sandwich made with cinnamin raisin bread. The raisins make it zesty.
As a kid we always had it for breakfast. Toast with butter and then a big slice on top.
Fast and delicious.
A sturdy liver sausage (I have no knowledge of this “braunschweiger”) can be enjoyed on bread or similar substances with mustard, or sliced and lightly fried (not deep-fried!) and served with fried onion on a bun.
Cheese and gherkins or pickled onions are also good companions.
If this is really more like a pate, I’d recommend a tablespoon of the stuff with just a small teaspoon of onion compote or blueberry jam on top - something tart but sweet.
I can’t stand liver. But liverwurst is ambrosial. Sandwiches are all that need to be made with it.
on rye with mustard
or spread thick on toast crackers
liverwurst is yum
Braunschweiger, Brunswicker, or “GooseLiverSausage” as I have sometimes heard it called colloquially, is pretty good sliced in rounds and quickly seared on both sides in butter till warm- That’s served on top of a Fried Egg Sandwich on buttered tioast.
Goose Liver Sausage is a different beast, if you will forgive the pun. Braunschweiger is made from pork liver.
Of course, I hear ganzeleberwurst is also pretty tasty.
I like braunschweiger because it’s one of the few foods that my kids won’t eat, so every time I go to the fridge to get some, I know it will be there. I just have it, as others have said, on crackers or bread. Mmm. Some brands taste more bacony than others. I like those kinds best.
Yes, I am quite aware of that. It is a quirk of my familial and local dialect that the term, “Gooseliversausage” is used interchangeably with Braunschweiger, which is actually “Pigsliversausage”.
And “gooseliversausage” is pronounced as such in inflection-- a run on compound noun much like the “Gänseleberwurst”. It’s a weird little thing that probably goes back to German influences.
It’s a culinary euphemism for that type of concoction… kind of how braunschweiger could also qualify as a Pate’ in terminology as well.
Assuming this is similar to the “Gold Medal” stuff I buy at the German deli and can never remember the German name of…
Go to IKEA and buy hällakaka. Spread and eat open-faced. No toppings, just the pure taste of the slightly-sweet soft bread. My underweight 6 year old has grown up on this, and her doctor attributes her boost out of anemia to the iron in the stuff. (I guess we’ll worry about the preservatives later.) My only challenge now is trying to explain why her American friends might tease her if she brought it for school lunch…
Tell her to hold her head high and tease them that they have to eat cruddy stuff while she dines on food fit for a King(or Queen).
And, yeah, when I buy it, I buy the best I can find. Not the $3.99/lb. I pay $6.99/lb. Worth it.
Either of you got a newsletter one might subscribe to? Both sound yummy. Me = braun, cream cheese, mustard and red onion, on the darkest bread on hand. The tip about a brief saute sounds worthy of investigating, too.
Well, I just tried it with some blackberry jam and it wasn’t bad at all. It kind of neutralizes the liveriness. Tomorrow I’ll try the brief saute thing. Maybe not so brief, as with foie gras.
Got to get some black bread, too.