Duvel

Point taken, @rotuts. I will see what I can do 🤗

It was not meant as an insult. I simply think you may have missed the reference of only „Knackwurst“ not being referred to as Braunschweiger … Regardless, this thread was about the US variety and I think there might be still more ideas to get the OP inspired.

Yes, they do. My apologies, but maybe your German might not completely up to the task in this matter. The linked text says: Braunschweiger is a spreadable smoked sausage made from soft, coarse pork, with and without garlic. But the Knackwurst, a finer, light spread sausage, is also a Brunswick specialty. As a rule, however, the latter is not referred to as "Braunschweiger". In the German food law only the addition "Mettwurst" describes the "Braunschweiger". In Austria, the Braunschweiger is a boiled sausage. In the USA, on the other hand, a smoked, spreadable liver sausage is known as Braunschweiger. I hope this translation is unambiguous. As an anecdote: (German) Braunschweiger is the favorite sausage of my sister. We hail from Lower Saxony (about 100 km south of Brunswick) and my parents go at great lengths to get my sister her favorite food when we have a gathering (just as I get „my“ Mett everytime i go home). I have a rather good idea what Braunschweiger is comprised of, lookes like, tastes like …

And I think that’s only fair - the US variety is a distinct product on its own right, as is the German one.

We are leaving for Berlin on Monday, and my wife is very OCD on finishing everything we have at home beforehand. Luckily I got some chicken wings before the order came, so tonight we had oven-roasted chicken wings (both classic and „Korean“), plus a kitchen sink salad with wafu dressing and a potato salad for the potato salad haters (with Parmigiano cheese, kewpie, garlic, …) …

For me, this is as good as it gets. Pâté, great bread & vinegar pickles. I am sure there was a great wine accompanying it, and I am jealous as can be …

Kill them all, I’ll say, shall god sort them out. Anyone who uses Kohlrabi (other than throwing it at rodents) is in league with the devil …

Does drinking the grains also count ..?’

Wasn’t me (at least I do not quite remember), but Hackmesser would be just about the right word for those beauties. Wiegemesser would be accepted as well … Beautiful setup, @weinoo !

Yeap … Unter Braunschweiger versteht man hier eher eine streichfähige geräucherte Mettwurst aus weichem, grobem Schweinefleisch. Braunschweiger is a spreadable smoked sausage made from soft, coarse pork. So exactly which part is it that you are struggling with ? Leberwurst (liverwurst) is an entire different dominion in Germany, and regardless what they sold you in your time here, it ain’t Braunschweiger (again, here. In the US it is a completely different story). Sorry about that …

The city of Braunschweig certainly agrees on the Mettwurst version 😋 (click)

Just a disclaimer: generally accepted in the US … in its birth land it is more of a coarse salami (a soft subtype of Mettwurst) …

Specifically chicken livers I love as yakitori - grilled over very hot coals until seared & pinkish inside, brushed with tare, a few seconds more just to get few scorched spots … and enjoyed together with some sake.

A good balance is about 3 parts fried minced meat to 1 part liver sausage to 1.5 parts stiff bechamel. The liver sausage melts into the mixture and - together with the bechamel - lends a kind of smooth & creamy gameyness to the dish. I find it quite pleasant …

I understand that Braunschweiger in a US context refers to a kind of liver sausage. In that case you could use it as the base for a Banh Mi, a filling for puff pastry pieces together with sautéed apples and caramelized onions, or mixed with fried minced meat and a healthy dose of bechamel in filled Canelons pasta …

Could you elaborate on that mole ? I haven’t encountered a pink one yet …

First I thought it gives me the finger. But on closer inspection I found it looks more like a festive version of Mr. Hankey …

A grilled cheese & ham sandwich (with wonderful Raclette cheese) and a tomato salad …

I did the leg twice - first time perfect, second time the exact opposite. Same procedure - so there must be an issue with the meat itself. Same hunter I purchased from … Regardless if “direct” enzymatic reaction or mediated by microorganisms, on a short timescale I am sure you’ll be fine. There is very little difference between a 30 min SV stint and a 30 min stay in a medium oven …

I think the theory is that when the bullet does travel through the abdominal cavity (is that the word ?!), it may transfer minuscule amounts of bacteria with it into muscle tissue. Now, I do not fully subscribe to that theory, but I had a perfect leg of venison turn into some liver-tasting mushy mess in about 6h, so I really can’t recommend that course of action …

Of course, @Shelby is the mistress of this topic, but this is my limited experience: sous vide with venison can be tricky. Sometimes the bullet (that renders a deer an ex-deer) cross-contaminates other parts of the body and SV then turns it into a mushy heap. I did not have that experience with tenderloin, but leg and it ain’t nice. I usually sear hard on all sides (after trimming) and use a low oven (140 oC) to get it to the desired doneness (which in the case of tenderloin you can easily feel by pressing). I also turned the seared tenderloin very successfully into a “Venison Wellington” (or “VW” 🤗) …

Leftover “Ramen” on the assembly line. Pho Ga stock (unsalted), amped up with tare from the freezer, with SV chicken (briefly fried and coated in a teriyaki-ish sauce), an 6.3 min egg and some smoked tofu. Dried wakame under the pasta. Chives & nori for the visual appeal … No complaints.

One of the last glorious autumn days of this year. Temperatures are single digit, but the sun is still powerful and in the bright sunshine one hardly needs a jacket. We went with my parents to the center of Weinheim and enjoyed the scenery, before they left for Lower Saxony. At night only leftovers. Canelons are Catalan filled pasta rolls, stuffed with whatever you have left from the big roast on Sundays. We didn’t had that, but roasted pork belly, sous vide chicken breast, Mett & onions from two breakfasts, a veal rib and half a Leberwurst all went into the meatgrinder and together with a thick bechamel made for very tasty filling. So, comfort food at its best that - while impossible to make look good in a photograph - certainly hit the spot for all three of us …

Affirmative. I think that “pumpernickel” in the States is mostly perceived as a flavor (and I get the idea behind that, see below). German pumpernickel is a very specific bread, essentially cracked whole rye (with bran), soaked then pressed into a loaf and steamed for the better part of a day. The result is a brick, with savory caramel overtones and a very, very hearty consistency (the latter is essentially the off-putting part for me). The flavor profile isn’t that bad and something you can transfer to other items, e.g. by using toasted rye flour, caramel, chocolate powder, … Maybe I should give these hybrids a go, but why waste one of the very few and wholeheartedly felt food aversions that I have 🤗 (that being said I’d have one of your bagels in an instant)

I just read the recipe. Maybe I am missing something, but you can just do the searing in a non-stick pan, and then do the braise part with the veggies in the Le Creuset (w/ baking paper, if this is the point where it “sticks”) …