Very tasty stuff. Lots of porcine liver and from the snooter to the tooter all the kibbles & bits you can muster & mash. My dad loved it with a side of duck blood soup.

quote:

Originally posted by vinnybass:
Liverwurst, red onion, brown mustard on rye. Maybe with Swiss cheese if you like. MMMMMMmmmm.

YES - THIS!!!

It's how my father and grandfather taught me to eat it.

Back around 1961, give or take a year or two, we used to stop at McSorley's on Friday evening, after work.

Mugs of ale, two for thirty-five cents, and a large platter of liverwurst, onion slices, and rye bread was a buck and a half.

Been a fan of the stuff all my life, as a cold cut on crackers, no condiments.
Currently only my younger son has followed me in liking braunschweiger. In college my roommates couldn't stand it, but would scarf up all the other Oscar Mayer mystery meat cold cuts. My Dad's comment to that with braunschweiger you had a finite list of ingredients compared to some other cold cuts/processed meats.

quote:

Originally posted by V-Tail:
Back around 1961, give or take a year or two, we used to stop at McSorley's on Friday evening, after work.

Mugs of ale, two for thirty-five cents, and a large platter of liverwurst, onion slices, and rye bread was a buck and a half.

That place is great....

quote:

Originally posted by HRK:

quote:

Originally posted by V-Tail:
Back around 1961, give or take a year or two, we used to stop at McSorley's on Friday evening, after work.

Mugs of ale, two for thirty-five cents, and a large platter of liverwurst, onion slices, and rye bread was a buck and a half.

That place is great....

It has changed. Back then, it was men only.

deli braunschweiger, real butter, and a good rye bread, mmmmmm good.

quote:

Originally posted by arfmel:
Go easy on organ meats and drink plenty of water. Gout sucks.

According to my doc it's more important to balance your electrolytes, particularly potassium through citrate for gout prevention. If that's in check, it's difficult to get gout unless you are predisposed to it.

Good stuff.

I only have it a couple of times each year, but damn it is good. Tomato, lettuce and some mustard, on a good toasted bread!!!!!!!

quote:

Originally posted by V-Tail:

I guess you don't have any German relatives.

I never tried it fried. My favorite way is a sandwich on rye, with a spicy horseradish type mustard and a slice of Vidalia onion.

V-tail, as usual, knows whats up. Most of my forebears had German backgrounds, and this was common chow for us.

Liverwurst on rye bread, onion, with a deli mustard. Add some strong cheese (cheddar, a robust swiss . . .) if you like. One of my favorite sandwiches.

quote:

and a slice of Vidalia onion

even on a thick PB this hits the spot!!

Yuck!!! Growing up on the farm we had that crap. Couldn’t stand it. Still can’t. Liver, yes. Beef and chicken hearts, yes. Gizzards, yes. Once in a while, pork brains, yes. Liverwurst, ahhh hell no.

For you guys that like it, enjoy. I can’t.

I like it on rye bread and stuck under the broiler.

quote:

Originally posted by sjtill:
Where’s Pipe Smoker? <snip>

Here I am!

My favorite is Thumann’s braunschweiger. I have it on baked-in-Germany pumpernickel with mustard, raw onion, and black pepper.

BTW – Thumann’s also offers several kinds of mustard. My favorite is their “Düsseldorf” variety.

Yeah, Dark Rye Bread and Horseradish mustard. I've never tried it fried.

Might give that a try.

quote:

Originally posted by smithnsig:

quote:

Originally posted by arfmel:
Go easy on organ meats and drink plenty of water. Gout sucks.

According to my doc it's more important to balance your electrolytes, particularly potassium through citrate for gout prevention. If that's in check, it's difficult to get gout unless you are predisposed to it.

And of course "predisposed" means you suffer from raised uric acid even when you eat a reasonable balanced diet. Many people suffer from this condition. Foods high in purines exasperate this condition. Braunschweigher fits into the list of high purine foods. I like braunschweigher, had it growing up and ate it until my first gout attack and haven't touched it since.

Love the stuff!

Was lucky enough to be raised close to a genuine family run German meat market that made its own outstanding sausages (Steigerwalt's in Syracuse).

As someone on a Cardiac Diet I was thinking YIKES. So, I looked it up expecting that the saturated fat levels would be off the charts. Turns out that it's relatively low in Saturated Fat, low in Sodium, and probably a Heart Healthy choice. Thanks for posting.

quote:

Originally posted by Scooter123:
So, I looked it up expecting that the saturated fat levels would be off the charts.

Saturated fats do not raise the risk of heart disease.

quote:

Originally posted by bald1:
Love the stuff!

Was lucky enough to be raised close to a genuine family run German meat market that made its own outstanding sausages (Steigerwalt's in Syracuse).

I miss Danzer's.