Tuesday, September 22, 2015

Braunschweiger Zepp ... with Bermuda Onion, Heirloom Tomato, Upland Cress and Dill Mustard Spread







     A Heavy Duty German Deli Style Zeppelin Sandwich!
     Sometimes I just publish a recipe article that is about a simple food item that has been overlooked or completely forgotten about in modern times.  A Braunschweiger Zepp is a good example of such an item.  
   
     Liverwürst and Braunschweiger are similar, yet different products.  Both contain liver and pork fat.  Braunschweiger differs from Liverwürst, because by USDA and European standards there is a specific percentage of liver, minced scalded hog jowl meat, minced meat scraps, smoked bacon, pork fat and seasonings that compose the sausage meat mixture.  Beef liver, pork liver or a combination of both can be used to make either of these sausages, but in some cultures, only pork liver can be used.  
     Braunschweiger was named after Braunschweig, Germany and the original recipe actually is similar to the braunschweiger that is sold in modern markets, but the looks of liver sausage that is made in Germany and the Netherlands looks completely different than what is sold in America.  
     Sausage makers at butcher shops and specialty markets in America do produce hand crafted Braunschweiger that is a little bit better quality than commercial Braunschweiger.  Commercial Braunschweiger actually is a good quality product because the USDA regulations are strict and serve the same purpose as European originality laws.  

     There are three major Braunschweiger varieties.  One is like a sliceable fairly firm smooth liver pâté that has an inedible plastic sausage casing.  The second is Braunschweiger in a natural edible sausage casing.  The third is Smoked Braunschweiger.  Smoked Braunschweiger is always smoked whole in its natural casing and minced smoked bacon is optional ingredient.  
     
     Today's sandwich recipe is simple.  The goal was to use modern popular sandwich garnishes to make the Braunschweiger Zepp sandwich more appealing.  Upland cress, non-GMO organic heirloom tomato and a nice sandwich spread achieve this goal.  
     A Zeppelin Sandwich is the same thing as Subamarine Sandwich, but a Zeppelin is usually made with German delicatessen ingredients.  German American sandwich shops and delicatessens in the northeast region of America often call their sub sandwiches a Zeppelin or a Zepp on the menu.  

     Dill Mustard Sandwich Spread:
     This recipe yields enough spread for 1 large zeppelin sandwich!      
     Place 3 tablespoons of mayonnaise in a mixing bowl.
     Add 1 tablespoon of Smooth Zesty German Mustard.
     Add 1 tablespoon of chopped dill weed.
     Add 1 pinch of black pepper.
     Mix the ingredients together.
     Chill the spread for 20 minutes, so the flavors meld.  

     Braunschweiger Zepp: 
     Braunschweiger Zeppelin Sandwich with Bermuda Onion, Heirloom Tomato, Upland Cress and Dill Mustard Spread.   
     Warm an 8" to 10" whole wheat sub roll in an oven, then split it in half.
     Spread the dill mustard on the bread.
     Layer these garnish ingredients on the bread:
     • A generous amount of upland cress
     • Thin sliced organic heirloom Brandywine Tomato or Beefsteak Tomato
     • Very thin sliced sweet bermuda onion
     Cut 6 to 8 ounces of Braunschweiger into 1/4" thick slices. 
     Overlap the Braunschweiger on the sandwich garnishes.  
     Attach the top slice of bread with bamboo skewers, cut the zeppelin in half and place it on a plate.
     Garnish the plate with dill sprigs and petite sweet gherkin pickles.  

     A tasty modern Braunschweiger Zepp!  

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