Braunschweiger, my vice
 

I've had some of the best rated (according to waiters) foie gras in the world, but the real liver that always keeps me coming back despite my complete understanding of how full of cholesterol, saturated fat, and sodium... I just can't get enough braunschweiger. It's my favorite liverwurst, smoked to perfection and with this kick of flavor that was built for crackers or toast wedges.

So who else is a slave to the best german pork liverwurst?

I like it, but I don't eat it that often. I have to be in the mood. We sell this smoked salmon spread at the store I work in, and I'm becoming a slave to that.

I pretty much like any kind of pate--be it Braunschweiger, or foie gras, or pate de maison (often made with chicken livers). Any kind of liver I can spread on something is delicious to me. I grew up eating Braunschweiger, though, and have a special place in my heart for it. It's definitely on my list of comfort foods--it makes me recall cloudy Saturday afternoons where my dad would make up a plate of cheese, crackers, and Braunschweiger to share. Sardines were also a perennial favorite on the cheese and cracker plate--though they don't go together.

One point of advice to those with children here: if you like Braunschweiger, do introduce your children to it early. They might make a funny face at first...but in time, with age, they will come to love it.

onesnowyowl, that's just barfalicious.

They may have strong tastes, but they're all foods that are good for you--Braunschweiger is high in vitamin A, protein, and iron, and sardines are high in omega 3 fatty acids. Plus, they make a great snack--but as I said, not together. Braunschweiger is best served on a whole wheat cracker, or preferably, crispbread (mm fiber). Sardines, in my opinion, are best eaten alone.

Eh, I'm mostly referring to the pate, due to the malicious way it's harvested. But I suppose that's for a debate thread.

Hey snowy, you do realize that braunschweiger is only barely less fat and sodium than bacon, right? And bacon actually has less cholesterol and more protein...

braunschweiger
Calories: 327
Fat: 29g
Sat Fat: 9g
Cholesterol: 180mg
Sodium: 1160
Protein: 15g

Bacon
Calories: 520
Fat: 44g
Sat Fat: 16g
Cholesterol: 102mg
Sodium: 1420mg
Protein: 29g

I can't stand chicken livers or plain beef liver but I do have a soft spot for Braunschweiger. Like Snowy, I have fond memories of eating it for lunch with my Dad, either on crackers or sandwiches with cream cheese or onions or both. I second introducing children to it young, I probably wouldn't eat it as an adult if not for my Dad.

The funny thing for me is that I hardly ever think to buy it. When I notice it at the grocery I'll pick some up but, like Mister Coaster, I have to be in the mood for it. It usually sits in the fridge and by the time the mood strikes, it's waayyy past the expiration date. I've bought it at least three times this past year and still haven't had a damn bite! Now, today, because of this thread I want some but can't get to the store until tommorrow. The cycle continues...

*sigh*

Those nutrition facts don't specify a serving size, Mister Coaster. On my DietPower program, an ounce of Braunschweiger is 92 calories and 8 grams of fat, whereas an ounce of bacon is 153 calories and 11 grams of fat. Furthermore, because Braunschweiger is so rich, I'm not likely to eat even a whole ounce--just a couple of dabs on some crackers. Bacon, on the other hand...I could eat a whole plate of that, and it's best not to start down that road. I just try to be happy with a couple of strips on the occasional club sandwich.

I should note that I live with a vegetarian, and so the most meat I'm allowed at home is 1 package of lunchmeat and some cans of tuna, and a can of Spam for decorative purposes. We also always have frozen regular burgers on hand for visitors. The only time I get Braunschweiger is when we go to a certain grocery store here in town that cuts the larger portions down into small enough portions that I can buy a package that is just enough for one person for a week, and that happens but rarely.

I have it maybe once or twice a year, like bacon. I just had some, and it was marvelous. I wouldn't want to have it often as I could lose my appreciation for it.

It's not the healthiest thing ever, and that's fine. Plenty of rich foods are accompanied by saturated fat and cholesterol, but if you don't gorge on it you'll be just fine.

Hold up, snowy... The serving sizes were equal, 100 grams, I wouldn't cheat you like that. I obtained the information here http://www.elook.org/nutrition/ I just remember in the bacon topic your lashing out at the nutritional autrocity that is bacon. When comparing bacon to braunschweiger, although braunschweiger is "healthier" it isn't by much. I'm surprised that you give it the thumbs up. Just sayin'.

It's not really a thumbs up--it's as much a thumbs up as I give bacon. I don't eat either much any more, because it's not that I don't want to eat these things, it's that I am physically unable to. If I ate more Braunschweiger than I should have(a couple dabs on some crackers does it for me), I would get horrible acid reflux, same as if I ate too much bacon. So these are both foods I eat with reservations--however, the nutritional benefits (high heme iron content) to women in Braunschweiger can't be denied :) There's only one time a month when I really need that heme iron...though I'm just as likely to crave the salty grease of bacon. Then it's almost worth the risk of pain.