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The Ultimate Braunschweiger Sandwich

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45 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. Terry Evans says

    Have loved liverwurst / braunschweiger my whole life! Grandma called it "liver cheese." I normally have it uncooked with mustard on whatever bread I can find in the house. My family is from the south, so fried bologna is a staple with us, and I'm excited to try my next "liver cheese" sandwich hot out of the skillet with the bermuda onion and spicy mustard. Don't know if I can handle the cheese though... Don't get me wrong, I LOVE cheese, but cheese on top of "liver cheese" was a non-starter in our house. :-)
    Reply

  2. Nina says

    I always eat it on crisp bread,fresh garlic,thinly sliced tomatoes or cucumbers and a little sprinkle of pink Himalayan salt..yummy
    Reply

  3. Dale Hagood says

    Way back in 1962, my father moved us( mom and my two younger brothers) to northern New Jersey to live with his sister and brother-in-law. That was the first time that I remember tasting Braunschweiger, I loved it, I was just over 10 years old, I’ll be 70 this June. My uncle would eat it on a Kiser bun with spicy brown mustard and onions with Swiss cheese, that tasted like Swiss cheese back then and sometimes with sauerkraut. My aunt would toast the buns for my uncle and us boys. My father hated it along with my mom, but us boys loved it. When we moved back south we couldn’t find anything close to this. Or at least my dad wouldn’t buy it. Years later after I got married and out on our own, I found a package of John Murillo Braunschweiger in our local grocery store!!! I bought it and have been getting it ever sense. I guess it was a Yankee thing but I sure do love it. Found the Rubin to be a great tasting sandwich from up north also. Thanks for this blog, Dale Hagood Yanceyville NC
    Reply

  4. Ron says

    Maybe the strangest yet. For some reason one day I decided to put brun. on a hotdog with spicy mustard, American cheese, BBQ sauce and toasted the whole thing in the oven. I have become addicted to them, and served them at a cookout no one could believe the taste and they all asked for recipe
    Reply

  6. Patty Sue says

    I have never tried making a sandwich with just a slice of the actual loaf of brown swagger. I usually smash it in a bowl and mix it in mayonnaise and sweet relish to make a pate. Ate that with Ritz crackers… A lot! However all these comments have totally tweaked my interest in a sandwich… I love the idea of green olives!… And sauerkraut?… I like sauerkraut…
    Reply

  7. Maz2331 says

    While I do enjoy it with the mustard, I must say that a good hot sauce elevates the experience considerably. Now, the onion (preferably red) is not optional, it is absolutely necessary.
    Reply

  8. Lynne says

    Aldi's has its own brand of liverwurst and Braunschweiger. When I'm lucky enough to find it in the store (it sells out fast), I get 3 or 4 of them and freeze what I won't use right away. Never tried the sandwich with cheese, but I think I'll give it a shot.
    Reply

  9. Andy B. says

    Sounds great but substitute bread with a Kaiser toll and Munster for Swiss,and you got yourself a deal!
    Reply

  10. David Bedford says

    In grade school, my Mom made me Braunschweiger and sandwich spread sandwiches. Loved them!!! Not sure what sandwich spread is made of. Mayo/reish of some sort. Pimento, perhaps. Now that I'm all growed up, my choice is B and tomato with mayo. But , I'm going to try the rye, B, onion and mustard version.
    Reply

  11. summy says

    I just mad a quick sammich up! I think it might have been delicious. I just made homemade pimento cheese spread this week. I also wanted braunschweiger and grey poupon. I low carb now and had low carb bread, so... Anyway..I just slapped my two open faced together(toasted, of course) and BOOM! delicious! I was just googling whether braunschweiger seemed to be a predominantly northern thing, as pimento cheese seems to be southern..north meets south and found you! just thought I'd throw in my version! ;)
    Reply

  12. Pablo says

    Oh my goodness! Ttied it, it was great! The red onion was milder than the white, and I had no stone fround mustard just plain ol' yellow. Still a great sandwich. I used the John Morrell. I am going to make one for my lunch tomorrow!
    Reply

  13. Donna says

    My Dad would buy it when I was young (I think I was the only one of the kids that would eat it!) I love it with sliced onion and mayonnaise. Loved it then, love it now!!
    Reply

  15. hgf says

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    Reply

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  24. 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

  26. 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

  28. 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

  29. 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

  30. 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

  31. 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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