Steve Kroll
Wine Guy
I don't eat meat these days but I used to love braunschweiger. When I was a kid my favorite sandwich was braunschweiger with French's yellow mustard. Yes, it had to be the yellow kind. No fancy schmancy mustard on my sandwich.
Valentine's Day supper, 2025 February 14
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Kathleen
Cupcake
My grandmother, and I, have always peeled the tongue when making it. She would slice it thin for sandwiches. I sometimes will cube it for tacos.
The braunschweiger ball is simple to make. My mother made it for parties where there were lots of appetizers. The basic recipe is to smooth the sausage in a grinder or food processor. Add 1/2 cup of soft butter to a pound of the sausage. Add about 1/2 cup of minced onion. (For this, I added a shallot and green onions as I needed to use them up.) A tablespoon of Worchestershire sauce. (I added a good squeeze of lemon since I left out olives.) Mix it all up. Obviously anything really could be added. I love olives, but Frank does not. Form it into a ball and chill. Then "ice" it with softened cream cheese whipped with a bit of milk....or use the whipped cream cheese. I sprinkled on chive since Frank's not a fan of the olives.
It's good on crusty bread or crackers.
The braunschweiger ball is simple to make. My mother made it for parties where there were lots of appetizers. The basic recipe is to smooth the sausage in a grinder or food processor. Add 1/2 cup of soft butter to a pound of the sausage. Add about 1/2 cup of minced onion. (For this, I added a shallot and green onions as I needed to use them up.) A tablespoon of Worchestershire sauce. (I added a good squeeze of lemon since I left out olives.) Mix it all up. Obviously anything really could be added. I love olives, but Frank does not. Form it into a ball and chill. Then "ice" it with softened cream cheese whipped with a bit of milk....or use the whipped cream cheese. I sprinkled on chive since Frank's not a fan of the olives.
It's good on crusty bread or crackers.
pepperhead212
Master Chef
Braunschweiger is definitely my favorite lunchmeat, and nothing like sandwiches of that on homemade rye bread! You wonder why I bake all that rye bread? 
My father LOVED pickled lamb's tongue. It was difficult to find and I was always requested to bring some back on visits home from Quebec. Of course he also loved pig's tongue or even beef but lamb's was the best to him. I've always been put off by both the looks and concept.
At one point it became very difficult to find in Quebec too. I finally stopped looking for lamb's but pork was always around.
At one point it became very difficult to find in Quebec too. I finally stopped looking for lamb's but pork was always around.
Marlingardener
Sous Chef
My favorite snack is braunschweiger on saltines. My husband turns up his darlin' nose at it, but then he likes tuna salad (tuna from a tin, ugh!).
OP
OP
I wish I could easily find a raw tongue to cook. I would seriously consider corning it. I think my mum did that once in a while. It makes a really good cold cut. It's pretty good for supper too.
I'll see what I can find for you. Might have a couple of leads. Lamb, pork or beef? or any?
OP
OP
I'm afraid lamb would probably be too expensive. I'm most familiar with beef, but when I could find it, pork was noticeably cheaper and quite tasty. TBH, I only cooked it once and we lived in the country. Once it was cooked, I started peeling the tongue, but it was too hot and burnt my fingers and was fighting back. I set it aside to cool off and the cat ate half of it. She didn't seem to mind that it wasn't peeled yet.
So, let me know what you can find and how much and how big they are.
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