I just bought a tube of braunschweiger (liver sausage). Now what?

[kingcruncher]

I just ate usinger braunschweiger spread on garlic parmesan baguette with deli London broil, mayo, dijon mustard, and swiss cheese,

[Wile_E]

@kingcruncher

I just ate usinger braunschweiger spread on garlic parmesan baguette with deli London broil, mayo, dijon mustard, and swiss cheese,

I love that you just joined to tell us about that in a 4 year old thread. It must have been really good. Welcome! Try some of the fresher threads, too.

[gwendee]

@velvetjones

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.

This is my favorite. I’m fussy about the rye bread and the mustard. If it’s an option I like an almost paper thin slice of red onion.

I also like it on some dense crusty bread, small slices, like french bread.
Having said that’s a favorite sandwich, I only crave it once every 18 - 24 months. In fact, I think I’m just about due. I’ll only buy enough braunschweiger for one sandwich. The rest of the rye will be toasted and eaten with butter.

[samclem]

@velvetjones

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.

The only way I’ve ever done it and it’s great. Buy the good stuff rather than the cheap version.

[kaylasdad99]

@Wile_E

I love that you just joined to tell us about that in a 4 year old thread. It must have been really good. Welcome! Try some of the fresher threads, too.

Seconded. In fact, if the OP still has any of that tube left, throwing it out would probably be the best option.

Of course, back in 2010, I would have suggested returning to the deli and trying to trade it in for something made out of food.

[zoid]

@velvetjones

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.

The ONLY way to watch hockey:
[ul]
[li]Toasted rye, thick layer of room temp braunschweiger, raw onion, coarsely chopped pickle, and lots of good brown deli mustard[/li][li]Cold beers (notice the plural)[/li][*]Big pile of hand cut fries[/ul]

[Dendarii_Dame]

I love Oscar Mayer liver sausage. But it’s either not being made any more, or it’s just that none of the supermarkets around here carry it. Either way

[August_West]

When I raised pigs, I would always asked for the braunschweiger to be smoked twice. So, so tasty!

Braunschweiger on dark rye or pumpernickel with limburger, red onion, and coarse brown mustard. No one will come near you for a day and a half, but its worth it.

[johnpost]

@kingcruncher

I just ate usinger braunschweiger spread on garlic parmesan baguette with deli London broil, mayo, dijon mustard, and swiss cheese,

zombie or no

Braunschweiger Spread

8 oz. Usinger’s Braunschweiger
8 oz. Cream cheese, softened
1 pkg. dry onion soup mix
Dash of Worcestershire sauce
Combine all ingredients until creamy. Chill
Serve with crackers

[gwendee]

I might give that spread a try.

How is it that I never notice that a thread’s a zombie??? I did once, but that was only because the poster mentioned getting a perm at a beauty parlor.

[Lukeinva]

Spread on a crusty bagette and lavish with mayonnaise. Yum!

[Bosda_Di_Chi_of_Tricor]

@Dendarii_Dame

I love Oscar Mayer liver sausage. But it’s either not being made any more, or it’s just that none of the supermarkets around here carry it. Either way

It’s still made.
Email the company,. & ask about a grocery that carries it in your area.

[Wile_E]

@gwendee

I might give that spread a try.

How is it that I never notice that a thread’s a zombie??? I did once, but that was only because the poster mentioned getting a perm at a beauty parlor.

I posted in it originally and knew it wasn’t recent. When I saw norinew’s post at the top of page 2 that confirmed that it had been a while.

[Dendarii_Dame]

@Bosda_Di_Chi_of_Tricor

It’s still made.
Email the company,. & ask about a grocery that carries it in your area.

Thanks for the idea. I’ve e-mailed them and will hope for the best.

[Dendarii_Dame]

Yay! The company e-mailed me back and with their help, I found it.

Thanks!

[bunyupp]

I grew up in a small college town in Indiana during the 70’s. At the time there was a real deli that made their sandwiches with ‘egg buns’ (some sort of yellow bread). Put 2 slices of braunschweiger and some german mustard in the bun, grab a big ole pickle slab, and a can of coke, and voila - the perfect braunschweiger sandwich:)

[LeslieJoyce]

@Oslo_Ostragoth

I tried something that didn’t quite work out - the Reubenschweiger: rye bread, braunschweiger, swiss cheese, thinly sliced red onion and thousand island, grilled. The thousand island didn’t really work, but I wonder what condiment might.

Next experiment: toasted rye, sauted braun and red onion, swiss cheese, ???

Any of these in concert or alone: Sour Cream, Plain Greek Yogurt, kosher dill pickle relish, sauerkraut, horseradish or horseradish sauce - and the always perfect strong mustard

[Lumpy]

My wife liked it on crackers. Myself, I think it’s like bologna, only more so.

[Fruitbat2]

On a sammich with dark bread and mustard.

[chela]

smear some on pumpernickel rye add thinly sliced onion (red ) and a dollop of your favorite (Guldens) mustard. leave the bread out and slice extra onions, you’ll be going back for more!