Braunschweiger!

[_MementoMori_]

I hated... I mean HATED this stuff as a kid. And I wasn't a picky kid.

However, I like to think that as an adult I have a pretty developed palate and I love to try new foods. My wife and I went to a butchershop/restaurant here in St. Louis last week called The Block. They butcher all of their meat on site and the menu consists of all locally grown foods. I had the "Butcher's Plate," which consisted of all of their house-made meats along with different relishes and bread/crackers. I saved the braunschweiger for last (hoping it would be best), and oh man... I was not disappointed! I scarfed it down on crusty bread with just a little strong mustard and promptly bought a pound of it on the way out the door.

Anyone else like the stuff? I've got some in the refrigerator - tell me how you like to eat it and I'll finish mine off that way.

 

[COHunter]

Growing up my grandfather's breakfast consisted of 2 slices of white bread that enveloped a generous slice of Braunschweiger. Every single day without fail. I love the stuff but may only eat it once every few years. It really brings back a ton of great memories for me, and when I do indulge I do the same thing my grandpa did, lop of a big fat slice and smash it between 2 slices of cheap white sandwich bread and scarf it down.

 

[Shave_Rat]

My mom's side of the family is German descendant, as in my grandmother was raised in Germany and only moved to escape WWII, so I grew up loving the stuff, and still do. I like it the way you already had it... good crusty bread, some sort of strong mustard, maybe a touch of mayo as well. Many also add some fresh onion to the sandwich, which can be nice if you get a really good sweet one, like a Vidalia or Mayan sweet...

 

[JoshuaNY]

I'm a big fan. I like mine mostly on crusty bread, as you ate yours. I also eat it on white bread with mustard. Or just straight out of the package.
Delicious!

 

[Mick]

Liver sausage, if it is made right, is fantastic.

Yes, I am a big fan.....

 

[_MementoMori_]

Regarding the strong mustard - I loved it on it, but I think I might eat the rest of it with no condiment to focus on the flavor of the meat. Is strong mustard generally thought to disguise the flavor or enhance it? In my experience, it seemed to diminish the flavor of the meat a little.

 

[Mick]

Regarding the strong mustard - I loved it on it, but I think I might eat the rest of it with no condiment to focus on the flavor of the meat. Is strong mustard generally thought to disguise the flavor or enhance it? In my experience, it seemed to diminish the flavor of the meat a little.

Depends on the mustard. I make my own which most consider strong but I like it.

 

[COHunter]

Even though I've not tried it (but most likely will based on some fans commenting here) I would think the acid from the mustard would play well against the strong liver and garlic brought to the party from the Braunschweiger but I would personally use sparingly, and I'm thinking I would try a bit of spicy brown mustard next time I try it... I'm just thinking it would be similar enhancement like horseradish is to prime rib... too much and it's ruined but just enough to make itself known and it's delicious.

 

[strop]

Love the stuuf, though not exactly a low fat/calorie healthy meal! Crusty bread, thick slice of sweet onion and mustard.

 

[SmoovD]

Growing up is was one of my favorite sandwiches. Crusty white bread (although just about any bread with do just fine), strong brown mustard (whole grain mustard is awesome with the soft texture of the meat product), thickly sliced onions (the stronger the better, IMHO) and a tall glass of milk. And some plain chips. Mmmm, lunch.

 

[Shave_Rat]

Love the stuuf, though not exactly a low fat/calorie healthy meal! Crusty bread, thick slice of sweet onion and mustard.

It's not that bad, either, if you look at the big picture.

 

[BrianL]

With brown mustard and cheddar cheese on a Ritz cracker.

 

[OkieStubble]

Isn't this the same stuff my Grandma use to call 'Goose Liver'?

 

[RaiserLiebe]

+1 on the sweet onion slice.

Oh man, if you can get it, braunschweiger also comes smoked. Now that is an interesting twist on an old favorite!
http://www.gwsausage.com/hausmacher-smoked-liverwurst.html This is a source in St Louis.
Cheers

 

[professorchaos]

Liver sausage = awesome. Add brown mustard and onion and you've got a real treat.

 

[roklein]

Good memories eating the stuff at my Oma's and Opa's. I eat it only once in a while on Italian bread without anything on it.

 

[oc_in_fw]

I am a fan.

 

[troymclure]

love it on dark rye, with mustard and dill pickles.

 

[Luke49783]

I'm at least half German by heritage, though the last of my ancestors born in Germany were a set of Great Great Grandparents, so there aren't any living or recently living immigrants in my family. Not many German traditions have survived, but braunschweiger seems to have. My dad would often buy it when I was a kid and put it on Ritz crackers with yellow mustard, so I grew up eating it like this. Even now, it's not uncommon to find a package of it in my parents house.

 

[The Count of Merkur Cristo]

While growing in E.L, Michigan...I was raised on Braunschweiger and it's still the 'bomb'!! Just spread it on plain white bread or toast or on a warm Kaiser roll w/ vidalia onions and spicy mustard! Hmmmm...priceless.

“Life is like a sandwich…the more you add, the better it becomes”. Author Unknown