The OTHER luncheon meat -- braunschweiger

In article <[email hidden]>,

Bob' virtualgoth@die_spammer.biz said:

Okay, I got some braunschweiger. What's it good for besides sandwiches with
mustard and pickles?

Bob

Steamed with kraut and potatoes, or chinese cabbage,
or chopped into stir fry, or grilled on a stick......

Lots and LOTS of uses! ;-d

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

A popular dish in the Philippines is "lechon", roast pork served with a
sweet-sour liver sauce. The sauce can be made with braunschweiger instead of
the canned pate that is often recommended.

Also, it is great on a sandwich with grape jelly.

"Bob" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Okay, I got some braunschweiger. What's it good for besides sandwiches
with mustard and pickles?

Bob

Bob' virtualgoth@die_spammer.biz said:

Okay, I got some braunschweiger. What's it good for besides sandwiches with
mustard and pickles?

* Exported from MasterCook *

Pauper's Pâté

Recipe By 😄amsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------­--
2 packages green onion dip mix -- .56 oz.
1 teaspoon sugar
2 teaspoons water
1 pound braunschweiger (liverwurst)
3/4 teaspoon garlic -- minced, peeled
1/8 teaspoon salt
3 ounces cream cheese -- softened
1 1/2 teaspoons milk
1 dash tabasco sauce -- to taste
1 fresh parsley -- chopped

1. In a small bowl, mix green onion dip mix, sugar and water until
moistened.
2. In a medium-sized bowl, mash braunschweiger with a fork until smooth.
Add onion mixture and continue mashing until thoroughly combined. Mound
on a serving platter.
3. With a small metal spatula or blade of a knife, mash garlic and salt
to form a smooth paste.
4. In a small bowl, beat cream cheese, milk, and tabasco sauce until
smooth; stir in garlic mixture. Spread cheese-garlic mixture evenly over
braunschweiger mixture.
5. Refrigerate several hours and sprinkle with parsley just before
serving. Good served with plain crackers or Melba toast.

Source:
"Pat Zastera"

"Bob" <virtualgoth@die_spammer.biz> wrote in message > Okay, I got some
braunschweiger. What's it good for besides sandwiches with

Quoted message said:

mustard and pickles?

Bob

And what about the kids' favorite - bologna?
(pronounced "baloney" in these parts. Describes it pretty well.)

Dora

Bob' virtualgoth@die_spammer.biz said:

Okay, I got some braunschweiger. What's it good for besides sandwiches with
mustard and pickles?

Bob

Nothing. That's what it was made for and it's the BEST!

limey said:

"Bob" <virtualgoth@die_spammer.biz> wrote in message > Okay, I got

some

Quoted message said:

braunschweiger. What's it good for besides sandwiches with

Quoted message said:

mustard and pickles?

Bob

And what about the kids' favorite - bologna?
(pronounced "baloney" in these parts. Describes it pretty well.)

Dora

I enjoy a good bologna sandwich, boar's Head is good, but so are the
Kosher bolognas (no, not the ones sold in stupidmarkets, they're the
same brand names, and they are kosher [of a sort - they start out
kosher], but not even close to the same recipes used for those sold in
kosher delis), kosher foods sold in a store with non kosher items right
along side ain't really kosher... anyone who keeps kosher will never
be convinced that the Hebrew National products sold in a store that
sells pork is still kosher.

In fact I enjoy most cold cuts, I like braunschweiger/liverwurst too (I
like mine on dark dense bread/brot with grainy mustard and lots of raw
onion. I like the loaves too; olive loaf, pickle loaf, pepper loaf,
and one of my all time favorites, head cheese (hey, it's actually quite
healthful (much lower salt and fat than others, plus you can easily
distinguish those nice meat chunks... and all that lovely piquant
gelatine), Boar's Head has the best head cheese... obviously their
namesake. Of course I really like what I call the king of bolognas,
mortadella... Boar's Head is a great one, love those pistachios. And
no, Oscar Mayer is NOT b-o-l-o-g-n-a, their ditty is a lie... all Oscar
Mayer products are the closest thing to Soylent Green.

"Sheldon" wrote in message >

Quoted message said:

limey said:

"Bob" wrote in message

Okay, I got some braunschweiger. What's it good for besides sandwiches

with

Quoted message said:

Quoted message said:

Quoted message said:

mustard and pickles?

Bob

And what about the kids' favorite - bologna?
(pronounced "baloney" in these parts. Describes it pretty well.)

Dora

In fact I enjoy most cold cuts, I like braunschweiger/liverwurst too (I
like mine on dark dense bread/brot with grainy mustard and lots of raw
onion. I like the loaves too; olive loaf, pickle loaf, pepper loaf,
and one of my all time favorites, head cheese (hey, it's actually quite
healthful (much lower salt and fat than others, plus you can easily
distinguish those nice meat chunks... and all that lovely piquant
gelatine), Boar's Head has the best head cheese... obviously their
namesake. Of course I really like what I call the king of bolognas,
mortadella... Boar's Head is a great one, love those pistachios. And
no, Oscar Mayer is NOT b-o-l-o-g-n-a, their ditty is a lie... all Oscar
Mayer products are the closest thing to Soylent Green.

Yes, Oscar Mayer bologna was what I was meaning. Ugh. I like liverwurst
and head cheese too, as well as my all-time favorites - smoked tongue,
together with great corned beef. Would that I had a great kosher deli
nearby - can you still dip kosher pickles out of a barrel, or has that gone
by the wayside?

Dora

In article <[email hidden]>,

(TheAlligator) said:

Bob' virtualgoth@die_spammer.biz said:

Okay, I got some braunschweiger. What's it good for besides sandwiches with
mustard and pickles?

Bob

Nothing. That's what it was made for and it's the BEST!

That's interesting. I've been a braunschweiger freak for over half a
century and never had mustard or pickles with it. Always used mayo and
onion and beer ... lot'sa beer. On crackers or dark rye. (My family used
to call it "chicken liver" ... have no idea why.)

I'll have to give the mustard and/or pickles a try sometime (when my
cardiologist's back is turned). I'll try it with beer ... yeah, that
sounds good. 8^)

Ever tried braunschweiger fried? I did once. Didn't like it much so I
don't think I'll do it again.

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

I enjoy a good bologna sandwich, boar's Head is good, but so are the
Kosher bolognas (no, not the ones sold in stupidmarkets, they're the same
brand names, and they are kosher [of a sort - they start out kosher, but
not even close to the same recipes used for those sold in kosher delis),
kosher foods sold in a store with non kosher items right along side ain't
really kosher... anyone who keeps kosher will never be convinced that the
Hebrew National products sold in a store that sells pork is still kosher.

Quoted message said:

In fact I enjoy most cold cuts, I like braunschweiger/liverwurst too (I
like mine on dark dense bread/brot with grainy mustard and lots of raw
onion. I like the loaves too; olive loaf, pickle loaf, pepper loaf, and
one of my all time favorites, head cheese (hey, it's actually quite
healthful (much lower salt and fat than others, plus you can easily

distinguish those nice meat chunks... and all that lovely piquant
gelatine), Boar's Head has the best head cheese... obviously their
namesake. Of course I really like what I call the king of bolognas,
mortadella... Boar's Head is a great one, love those pistachios. And no,
Oscar Mayer is NOT b-o-l-o-g-n-a, their ditty is a lie... all Oscar Mayer
products are the closest thing to Soylent Green.

Great movie!

There is a local "German" butcher/sausage maker/smokehouse in Montrose
California called Schreiner's. Thank God they are closed by the time I
drive by on the way home or I may have to take out a 2nd mortgage. That is
a place where my eyes are definitely bigger than my stomach.

Their Black Forest Ham, and their salami's are to die for. They have several
different types of braunschweiger/liverwurst including one with
pistachios. They have the only place I have ever tasted Veal Bologna, it is
to die for. Damn I'm getting hungry just thinking about the place.

Dimitri

Dave W.' said:

Ever tried braunschweiger fried? I did once. Didn't like it much so I
don't think I'll do it again.

I would imagine that it'd smell like dog [censored] when heated. This coming
from someone who used to use it as a spread on white bread (the bread got
really compacted) for years and years. Don't remember when I had it last,
though. My recollection is that it has kind of a gritty texture? Is that
right?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Dave W. said:

That's interesting. I've been a braunschweiger freak for over half a
century and never had mustard or pickles with it. Always used mayo and
onion and beer ... lot'sa beer. On crackers or dark rye. (My family used
to call it "chicken liver" ... have no idea why.)

I'll have to give the mustard and/or pickles a try sometime (when my
cardiologist's back is turned). I'll try it with beer ... yeah, that
sounds good. 8^)

Well, if you put enough beer on cat food, that would taste pretty good
too. <G>

TheAlligator said:

Dave W. said:

That's interesting. I've been a braunschweiger freak for over half a
century and never had mustard or pickles with it. Always used mayo
and onion and beer ... lot'sa beer. On crackers or dark rye. (My
family used to call it "chicken liver" ... have no idea why.)

I'll have to give the mustard and/or pickles a try sometime (when my
cardiologist's back is turned). I'll try it with beer ... yeah, that
sounds good. 8^)

Well, if you put enough beer on cat food, that would taste pretty good
too. <G>

LOL! My cat's canned food (prescription) costs more than this stuff!

Jill

In article <[email hidden]>,

Damsel in dis Dress said:

Dave W.' said:

Ever tried braunschweiger fried? I did once. Didn't like it much so I
don't think I'll do it again.

I would imagine that it'd smell like dog [censored] when heated.

You're not far off there! I got the frying idea from a German cookbook.
The called it "Heisse Leberwurst" .... Hot liverwurst. I don't know if
liverwurst and braunschweiger are the same. What I buy labeled
liverwurst in Cincinnati tastes similar, but perhaps a bit, uh, more
"livery" than braunschweiger. I don't understand why I like this stuff
so much ... liver (beef or pork) kind of turns my stomach.

<This coming

Quoted message said:

from someone who used to use it as a spread on white bread (the bread got
really compacted) for years and years. Don't remember when I had it last,
though. My recollection is that it has kind of a gritty texture? Is that
right?

Yeah, I ate a fair amount on "Wonder Bread" as a kid. The stuff we had
then is pretty much what I get now ... not very gritty ... smooth and
spreadable if you get it in a plastic covered 1 and a half inch sausage
shaped thing. I also find it in a larger diameter plastic casing (2 and
a half in.?). That seems a bit less spreadable so I just slice it.

Quoted message said:

Carol

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

"Dave W." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Damsel in dis Dress said:

Dave W.' said:

Ever tried braunschweiger fried? I did once. Didn't like it much so I
don't think I'll do it again.

I would imagine that it'd smell like dog [censored] when heated.

You're not far off there! I got the frying idea from a German cookbook.
The called it "Heisse Leberwurst" .... Hot liverwurst. I don't know if
liverwurst and braunschweiger are the same.

Some difference;

Dimitri

braunschweiger
[BROWN-shwi-ger, BROWN-shvi-ger]
Named after the German town of Braunschweig, this smoked liver sausage
enriched with eggs and milk is the most famous of the LIVERWURSTS. It's soft
enough to be spreadable and is usually served at room temperature. See also
SAUSAGE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

liverwurst
[LIHV-uhr-wurst, LIHV-uhr-vursht]
A broad term for "liver sausage" referring to well-seasoned, ready-to-eat
sausage made from at least 30 percent pork liver mixed with pork or other
meat. The texture of liverwurst can range from firm enough to slice to
creamy-smooth and spreadable. It can be smoked or plain and comes in large
links, loaves and slices. It's generally used for snacks and sandwiches and
is especially suited to rye bread and crackers. See also SAUSAGE;
BRAUNSCHWEIGER - the most popular of the liverwursts.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Damsel in dis Dress said:

Dave W.' said:

Ever tried braunschweiger fried? I did once. Didn't like it much so I
don't think I'll do it again.

I would imagine that it'd smell like dog [censored] when heated. This coming
from someone who used to use it as a spread on white bread (the bread got
really compacted) for years and years. Don't remember when I had it last,
though. My recollection is that it has kind of a gritty texture? Is that
right?

Carol

Hmmm. I've never heated dog [censored]...

Yes, some braunschweiger is kind of creamy and kind of gritty at the
same time.

Best regards,
Bob, who just might buy some braunschweiger and dense sourdough bread on
the way home

"Bob" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Okay, I got some braunschweiger. What's it good for besides sandwiches

with

Quoted message said:

mustard and pickles?

Bob

I can't really help Bob except to refine the sandwich. The only way I like
braunschweiger is on a seeded or multi-grain bread with grainy mustard and
bread-and-butter pickles. Very yummy!

Charlie

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I enjoy a good bologna sandwich, boar's Head is good, but so are the
Kosher bolognas (no, not the ones sold in stupidmarkets, they're the
same brand names,

<SNIP>

I purchased some Bar S bologna, a 2lb. piece cut in the casing and was very
surprised at the quality of it. Bar S makes my favorite supermarket hot dogs
so I shouldn't have been surprised I suppose. Do you have this brand on the
U.S. Eastern Seaboard? It may be a western product. It is very much cheaper
than Boars Head which is too expensive for me to have more often than as a
rare treat.

Charlie

Damsel in dis Dress said:

Dave W.' said:

Ever tried braunschweiger fried? I did once. Didn't like it much so

I

Quoted message said:

Quoted message said:

don't think I'll do it again.

I would imagine that it'd smell like dog [censored] when heated. This

coming

Quoted message said:

from someone who used to use it as a spread on white bread (the bread

got

Quoted message said:

really compacted) for years and years. Don't remember when I had it

last,

Quoted message said:

though. My recollection is that it has kind of a gritty texture? Is

that

Quoted message said:

right?

Depends on the grade... the cheapo stuff can be not only gritty but
also tastes lousy. I don't think braunschweiger will fry up very well,
it has a fairly high fat content, would probably just melt.... kinda
like frying cheese.

On crackers or dark rye. (My family used
to call it "chicken liver" ... have no idea why.)
I'll have to give the mustard and/or pickles a try sometime (when my
cardiologist's back is turned). I'll try it with beer ... yeah, that
sounds good. 8^)

Won't the beer make the crackers soggy? 🙂