Originally posted by Ort. Carlton.
Livermush and Braunschweiger are about second cousins to each other. They sport similar ingredients; there is a totally different outcome… the tastes aren’t anywhere similar.
Hey, does anyone know about any local Braunschweiger? All I can find hereabouts is Oscar Mayer. It’s pretty good, but supporting the smaller people is much more fun… and often educational.
By the way, Harvin Liver Pudding is very high on my "must try" list. I like the above suggestion regards how to make such a sandwich. Think I’ll try using Pepperidge Farm rye bread and Sauer’s mustard on mine.
My Braunschweiger days are a carryover from school lunches packed by my mom back in Missouri. I these days unfortunatly cannot quote the brand I buy because rather than get a "chuck" or "roll" of it, I go to the local big store deli and buy it sliced when I get a craving.
What I am going to admit to this board is, I have to fly quite often and since domestic airline food (even first class) is barely tolerable, I put some sliced Braunschweiger on Pepperidge Farm Butter Top with hot mustard and brown bag it on the plane. I have got some strange looks especially in First Class.[:p]