Prep 5 mins
Cook 0 mins
Braunschweiger is a polarizing food. Haute cuisine, it's not. But you'll find it in lunch boxes all over town. Advocates love it, critics diss it, and many uninitiated young souls haven't a clue what it is.
- 1⁄4 lb braunschweiger sausage
- 2 slices rye bread (can use white bread in a pinch)
- 1 tablespoon mayonnaise
- 1 slice bermuda onion (sweet)
- coarse salt
- Take two slices of rye bread and spread them with a thin coat of mayonnaise.
- Pile on several quarter-inch slices of braunschweiger.
- Top with a generous slice of Bermuda (sweet) onion
- Lightly sprinkle with coarse salt.
- Add the top slice of bread, cut on the diagonal.
- Lift a bottle of full-flavored beer. That's heaven, people. Heaven.
Perfect proportions! Try not to use white bread though. . .the rye is the bomb! WTG Bob!
I just assumed that everybody eats Braunschweiger with mayonnaise on bread. How the heck else would you eat this stuff? I mean I can see eating great chopped liver from a deli on a piece of bread with nothing else, but Braunschweiger really requires mayonnaise for some reason. Tomorrow I'll try it with a slice of sweet onion to see what it does to it, but for today, it's simply wheat toast with mayo and braunschweiger for lunch.
I LOVE braunschweiger. Can't spell it without checking the package, but I love it. Best with mayo. This is the way I've always eaten it, altho now I have to use a low carb bread. Great sandwich, and more for me since I'm the only one in the house who eats liver anything.