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The Ultimate Braunschweiger Sandwich

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23 Comments

I was raised on Braunschweiger.  My dad still to this day eats it straight off the loaf, just slice and eat, slice and eat. This Braunschweiger Sandwich is delicious!

Braunschweiger Sandwich

Braunschweiger is a wurst, made of liverwurst.  While I am not as passionate as my dad is, I do love me some Braunschweiger sandwiches!

The Ultimate Braunschweiger Sandwich

This is so easy.  You literally make a sandwich.

Rye Bread (I prefer dark and heavily seeded)
Braunschweiger (sliced 1/4″ thick)
Whole Grain Mustard
Red Onion
Swiss Cheese
A good, dark German beer (optional 😉 )

Slice the Braunschweiger into 1/4″ slices, slather on the mustard, slice the onion thin and add a layer of cheese.  BOOM!

Braunschweiger Sandwich

Try serving the Braunschweiger both cold and pan-seared. Either way is good, but I do prefer it cold myself.  I also highly recommend toasting your bread beforehand (whether you eat it hot or cold), although that is not entirely necessary (and I think my Dad would kill me).  Also, some folks prefer mayo instead of the whole grain mustard.

Braunschweiger Sandwich recipe

Totally up to you, either way is good.

If you are wary of trying, I double dog dare you.  Bread is pretty cheap, Braunschweiger runs right at $2.50 (ish) at most stores and you can always use up red onion and cheese. When you DO try, let us know what you think!

The Ultimate Braunschweiger Sandwich

Comments

  1. Don says

    I have been eating multi grain, yellow mustard, American cheese and braunschweiger for 50 + years. Nothing better. I usually sleep alone and it is worth it!
    Reply

  2. John Huntington says

    I love the 16 oz. rolls of Braunschweiger supplied by the John Morrell company. This is what I grew up with. Spread on saltine crackers, or served as a sandwich with toast, onion, mustard and maybe even a little sauerkraut. My friends in Missouri would tease me about having it for breakfast instead of cereal. What did they know! I still love it to this day (in my 60’s) .
    Reply

  3. CANDY says

    I've been eating braunschweiger as long as I can remember. Out of 5 kids I was the only one that would. I'd stand by the table and my Dad & I would eat an entire roll of the best brown meat in the world. Later I learned the name was braunschweiger. I have LOVED it ever since. My Dad is gone now but my husband loves it. He had to. In the beginning of our marriage he said he couldn't stand to smell it. Lol!!
    Reply

  4. bob Keith says

    My Dad turned me on to Braunschweiger in the 6os have only eaten on crackers will try a sandwich and get back to you sounds delicious !
    Reply

  5. dingobully says

    Ran out of rye bread today (pity) but used 1 slice of multigrain with slices of braunschweiger and some onions. Mustard is a yes but just a bit. Brings back memories of growing up in northern Wisconsin. :)
    Reply

  6. Scott says

    so yall need to get with the program, I have been eating these things for 30+ years, you MUST slice a slab of cabbage ( red or green, I prefer red) off of a head about a 1/4 inch thick to add to the sandwich, also avocado slices if you have them... I do not use the mustard as much cause it covers the liver taste but to each his own, cabbage is an absolute must, adds a delightful crunch and pungent flavor... Rye, or pumpernickel if you like it stronger, mayo, braunschweiger, swiss, CABBAGE, and Avacado. best sandwich in the universe...
    Reply

  7. DANI says

    When I was a little girl in NYC, we did not buy all of our food from a grocery store. We got bread from the baker, meat from a butcher shop, fruit from the Korean grocer and a number of things from Arthur avenue in the Bronx. Our butcher was a man named Paul. He gave me my first taste of Liverwurst and it was love at first bite. On toasted Rye with homemade brown mustard, lettuce, tomato and thinly sliced onion, with thick slices of liverwurst. On pumpernickel with just mustard. And like your dad, just slice and eat and slice and eat and slice and eat..... Your post sure did bring back beautiful memories. All of the butchers and artisans and baker's of the past are fading out, only to be replaced by commercial grocers whose food cannot compare - if you can even call it that. I hate to see them go. I love me some liverwurst sandwiches too and found a recipe for making my own on youtube. Homemade is the way to go these days. Thanks so much for sharing this and bringing back memories of better days.
    Reply

  9. Chuck says

    Appetizers - use rye Triscuit crackers with braunschweiger, swiss and mustard... and add a little kraut if you want... and even green olives. VERY tasty!
    Reply

  11. Tom says

    Sweet onion slices and horseradish between the rye bread and hope like hell I limit myself to only about 1/2" of stacked slices of the wonderful best sandwich meat ever created.
    Reply

  13. Bill G says

    My wife makes me Pickled Onions to go with my liverwurst and swiss on rye. Doesn't get much better, but she won't kiss me afterward!
    Reply

    • Adam Howell says

      The sandwich from the article is amazing! Mayo, mustard, or both it's a winner. I also rather enjoy adding braunschweiger to my BLT or even BLAT (Avocado) from time to time!
      Reply

  14. Beverly Sanford says

    This is one of my favorite sandwiches... I have been eating this sandwich (dark rye/red onion/cheese/mustard...) all my life. As a matter of fact I have some in the frig right now and need to add a red onion to tomorrows shopping list... keep forgetting it... thanks for reminding me.
    Reply

  15. Timothy J Dunn says

    Forget the bread and mustard. Kemens smoked liver sausage is the absolute best I've ever had. I just use a knife or fork and eat it direct from the casing. I savor every bite and enjoy the flavor, texture and aroma. I might pair it with a thin slice of sweet or red onion. I have to be careful because my gout might flair up, but it's a treat I cannot deny myself. No other brand will do. Thank you Kemens.
    Reply

  16. Maz2331 says

    I like to add a little hot sauce to jazz it up a little. Still, onion and liverwurst is just a match made in heaven!
    Reply

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