My favorite Braunschweiger has long been Thumann’s. A big round loaf, from which the clerks cut slices to my preferred thickness.

And several months ago I noticed that my grocery offers Thumann’s condiments too. The “Düsseldorf” mustard is now my favorite. Its list of ingredients is identical to French’s Classic Yellow. But less vinegar, and the “spices” components are obviously different.

The Creamy Horseradish Sauce is wonderfully good too. Much different than any other horseradish that I know of.

http://www.thumanns.com/products_condiments.html

One caveat: The cap on the condiments is poor – messy dispensing. But the much better cap of the large (40% more) French’s mustard fits onto the Thumann’s condiments, so I use that cap.

Thank you for posting this at lunchtime, sir ! ! !

I ate many a braunschweiger sandwich in my younger days. Back in college, I used to work some weekends/holidays on a ranch for extra money, and braunschweiger with mustard on white bread was the usual lunch fare offered to us while working.

I once met Arnold Braunschweiger...... nice guy...

Usingers has long been a favorite. Available in many German delis.


https://www.usinger.com/

Braunschweiger is nasty stuff.

I looked up the etymology of the name and learned it is the combination of the German "braunsch" which means "a small, flowing stream" (i.e., a "branch") and "weiger" which means "blended Scotch whiskey" because even Germans know it takes a flowing stream of Scotch to make it edible.

The only thing worse than Braunschweiger is how my father liked it: on rye with a slab of white onion, yellow mustard, and mayonnaise, washed down with a coffee mug full of Johnny Walker Red Label.

I eat it nonetheless, mostly in memory of my father, and because there is little in life you can't enjoy if you consume a flowing river of Scotch.

I like to have Braunschweiger spread/liverwurst on crackers with cheese a couple times a year.

Trouble is I like to drink copious amounts of beer with it.

“Braunschweiger (named after Braunschweig, Germany) is the name for several types of sausages in different regions. In the German language, Braunschweiger is the demonym for people from Brunswick (German name, Braunschweig), but under German food law refers to a variety of mettwurst.”

https://en.m.wikipedia.org/wik...nschweiger_(sausage)

Bread, yellow mustard, and slice(s) of yellow sweet onion.

quote:

Originally posted by Pipe Smoker:
The “Düsseldorf” mustard is now my favorite. Its list of ingredients is identical to French’s Classic Yellow. But less vinegar, and the “spices” components are obviously different.

German mustard or "Senf" as it's called in German tends to be hotter than American or French kinds.

A co-worker went to Germany last Christmas and brought me back a couple metal squeezey tubes of it, I love that stuff on brats and hot dogs.

There is a firm in Austell Georgia that makes a smoked liverwurst.

This stuff is incredible. Rye bread, spicy mustard,and swiss cheese. So Good!

https://www.patakmeats.com/

Good stuff.

There's a butcher shop that I pick-up sausages from, and their Braunschweiger/liverwurst is pretty tasty. Now, I've got a craving.

quote:

Originally posted by LS1 GTO:
Bread, yellow mustard, and slice(s) of yellow sweet onion.

Marconi Bakery Bread, mayo, lettuce, fresh tomato.

cheap braunschweiger is the wurst

...and there IS a difference between braunschweiger and liversausage.

I like topping it with my home made pickled red onions.

On home made rye, of course.

quote:

Originally posted by LS1 GTO:
Bread, yellow mustard, and slice(s) of yellow sweet onion.

TRUTH !

quote:

Originally posted by Pipe Smoker:
And several months ago I noticed that my grocery offers Thumann’s condiments too. The “Düsseldorf” mustard is now my favorite.

I'll have to try the Thumann's. I've been using Alstertor Dusseldorf Style mustard and love it. It seems to be available at most Publix stores.

quote:

Originally posted by Warhorse:
I like to have Braunschweiger spread/liverwurst on crackers with cheese a couple times a year.

Trouble is I like to drink copious amounts of beer with it.

Trouble?

What trouble?

Trouble is the next morning...Phew!