A baguette with pate and some greens would be nice about now.
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Oscar Meyer used to sell a spreadable version, in a tube . . .
I think they used Braunschweiger - anyone remember the product?
…and when it was discontinued?
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You can order teawurst online from Schaller & Weber.
Underwood makes a liverwurst spread.
eta: I remember the Oscar Meyer, I think I last purchased in the late nineties, early noughties.
Oh, I’ve had theirs. I feel the same way about their teewurst I feel about their liverwurst. Subpar.
's ok. Summer in Berlin is only 7 months away 
think i need to make this! thanks for the reminder.
never seen the Underwood liverwurst - our stores carry deviled ham and deviled? chicken . . . nuttin’ else…
need to check Wegmans.
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Schaller & Weber teewurst (not great but also not bad) is produced in NY and was normally relatively easy to find in “European” (German/Polish/Russian) shops in Boston or NYC
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Liverwurst on crackers? Nononononono. You need a lean rye bread for that. Putting it on crackers is just…crackers.
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Not true!
But only saltines.
They’re just a delivery vehicle.
Now using other more flavorful crackers like Ritz and wheat thins, I agree.
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I prefer to buy the 8 oz / 10 ten slice package ala Jones.
makes for 3 sandwiches, and done.
DW does not do liver(anything) - so 8 oz hold me for a short while…
unless I can get candy onions . . . then the consumption goes up
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Yeah, these pre-sliced portions seem to be the way to go. Though they were sold out, Smith’s (our local version of Kroger) has a 16 oz “chub” of their store brand of Braunschweiger on sale for just $2.50 as opposed to the Jones brand of 8 oz of sliced Braunschweiger for $3.49 for 8 oz I bought at Albertsons, But I’m familiar with Jones brand and like the convenience of pre-sliced portions, so even though the one at Smith’s is a much better deal, I’ll likely stick with this one if I get a hankering for Braunschweiger again.
a deli type person - long time employee I recognize . . .
said one can freeze liverwurst. she did that right regular . . .
never tried it - but it is a fascinating idea
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I routinely freeze the tube-style liverwurst.
I remember OM braunschweiger. I can’t remember when they killed it. Honestly, the local butchers made much better “schweiger.”
There is a bakery near me, Heidelberg Pastry Shoppe, that makes sandwiches, and I get the liverwurst sandwich occasionally. I like it a lot. The flavor is not very strong, but you do have to be ok with liver.
I picked up liverwurst at the market run yesterday too. I’ve been craving a liverwurst sandwich, even if I haven’t had one in 30 years. I don’t know if I’ve ever had the Boars Head version, and I didn’t care enough to check out the deli counter. Slim pickings at the pre-packaged fridge, and it was this or a brand called John Merrell (unsliced). Went with the John Merrell because I thought the bacon would be too salty (and maybe too bacon-y). Ironically, it was pretty darn salty. Had to use plain wheat super market bread, since our market has a poor in house bakery offerings.
With the thin sliced wheat bread, a thin coat of mustard, and a quarter inch layer of liverwurst, it brought back a lot of memories! I’ll finish this, but this brand was way saltier than I remember. If anyone know of better brands that are worth seeking out, send them my way.
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Oddly enough, the other brand that Albertsons carries besides the Jones brand that I bought is John Morrell. I didn’t buy it because it was a 16 oz chub as opposed to the 8 oz sliced package that I chose. I just looked up the sodium content on the two brands and for Braunschweiger, John Morrell is 480 mg (20% of the USDA guideline) for 2 oz/56g and the Jones brand is 410 mg (17% of the USDA guideline) for 2 slices which is 1.59 oz/45g. Because the serving sizes are different it’s too difficult for the math moron that I am to make a correct comparison, but I guess they are pretty much the same. Mind you, these are for Braunschweiger which includes inherently salty bacon as opposed to liverwurst which does not, so the sodium count would naturally be higher.
In general, I’m personally pretty much not looking into low sodium when it comes to any processed meat products, but if one were obviously lower sodium than another brand of the same product, I’d likely choose that one.
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That would be John Morrell with 8.57mg/g and Jones with 9.11mg/g. Looks like the John Morrell is slightly higher for milligrams of sodium per gram of product.
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