Sliced Smoked Braunschweiger?

This is another in the blog series of “What haven’t I smoked before?”. I was walking by the deli section, and saw this yellow wrapped beacon that had a funny name. “Fully Cooked Braunschweiger”. What in the hell is a braunschweiger? I know Koegels, so I picked it up and figured I’d find something to do with it. My vegetarian wife said it reminded her of her childhood.

This was concerning. Was this why she went vegetarian? Is this what broke her of the normal diet? Was it this product that turned her into the kind of woman to marry a guy like me? I had to know. I had to try it.

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Recipe

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The Prep Table

This is going to be a quick post – as it says right on the product, “Fully cooked”. We’re just adding some smoke and warmth to it and see if it’s any good. The problem is I’ve never had normal ‘non-smoked’ Braunschweiger before, so I didn’t have a baseline. I do know Spam though – and I know how much better smoked Spam is! (This was actually going to be a smoked Spam post – but the Spam I had actually expired. Oh well, I’ll get y’all a spam post soon!)

From Koegel: “A blend of pork and pork liver finely chopped for a smooth texture. The reason our customers like it so much is because it does not have a liver taste because we use more pork than pork liver.”

I love me a bologna sandwich, smoked spam sandwich – basically any kind of cheap sandwich. Let’s put a slice on the meat/onion:

Slice it about a 1/4 inch thick and throw it on a Frogmat. We were going 225 degrees until it was “done” – or it looked good enough for me. Sprinkled a little bit of that Fine Swine on there and let it ride. Let’s see it.

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The Process

So there’s the process – I’m pretty sure I went for about 2 hours on this. Don’t be afraid to keep flipping it if you need to – you just want to add smoke to it. You can add as much or as little as you want. Check out the ‘result’ to see where I decided to pull it!

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The Result

Love that I took so many finale pictures for braunschweiger. Enjoy these:

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That’s the most elegant part of this meal. Let’s throw this one some white bread, add some processed yella square and a slice of onion. To appropriately do the tester, I left a piece out to give it a try all naked like.

No. It’s not the next big thing, but it was pretty okay. I still prefer the smoked jalapeno spam – so when I’m in the mood for cheapo meats, I’ll go back to that. This was good though – I’m happy to have tried it! Reminds me how I’d love to do a good ol bologna chub too. After that firefighting nostalgia post the other day, this is my reminder to do a Squad IV Maltese Bologna.

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The Recipe