I definitely thought the “spread” part meant it would be eaten with crackers, so you can imagine my surprise when it was eaten as a sandwich! Glad you enjoyed this one :)
I grew up on Braunschweiger, what a treat!! It's very rich being an organ meat, but a little goes a long way. I would have mine on lightly toasted white bread with thin sliced onions and about a teaspoon of miracle whip spread on each bread slice. It's also an excellent luncheon option and pairs well with cucumber sandwiches. I mean the small finger type sandwichs like appetizer size. If the liver you had as a child was whole beef or pork liver it might not of had the large vein that runs through it removed before cooking. If that vein isn't removed, the liver will NOT have a good flavor at all! Whole liver is best cooked like breaded chicken, pork, or beef patties. Once cooked, deglaze the pan getting all that yummy goodness, sweat some sweet onions and when they're good and tender make a brown gravy. Once the gravy is done, put the liver back into the skillet and simmer about 15 minutes. Soooooo good!! The spread you made today may have been thin because it was blended instead of pulsed. Pulse or finely chop the celery and onion, and set aside adding the relish and finely chopped egg. Eggs do better hand chopped than pulsed. Mix the mayonnaise or miracle whip with the seasonings and egg yolk and any other wet ingredients there may be. This mixture can be blended until completely smooth and all ingredients incorporated. Into that wet mixture add the liverwurst or braunschweiger and stir until well incorporated . It can also be pulsed, but not set to blend. The two ingredients are already in a pureed state and any further blending in the mixer will make it too thin. All of the ingredients can now be combined, stirring until they are a delicious sigh to behold! Spread on lightly toasted bread and serve with sliced tomatoes and beautiful bright green romaine lettuce. This is also a good wrap ingredient using tortilla's or even large romaine or other large leaf green. Swiss chard leaves are wonderful!!
I live in Los Angeles. there is a super famous deli called Canters. Back in the day all the famous musicians and actors used to perform or party in the clubs on the sunset strip. Canters had a popular and amazing chopped liver spread that you can buy to this day! I adore you my friend 💖🌹. Because your fashion commitment that i also love, but also youve got me dressing up again. I stopped for a long time and i always dressed very well then i stopped. Now i do it again in part because of you. So you're special to me, thank you🥰 👗
The circles are such a cute idea and design. Alternatively, you can also use clover. I've found it tends to be more dense than grass ever hopes to be, and much more hardy without the upkeep.
Sorry, but I've a question. I'm searching for a coat pattern. It's a Vogue with a very big curved collard. I can't find it anymore. Anyone an idea ? Please. 🌹
I grew up eating liver sausage. Braunschweiger is too spicy. To make a spread is to make it go farther in times where thrift was required. I prefer not to dilute the liver sausage; every so often I make a special trip just to get the only brand with no sugar or maltodextrose added. I prefer to have it on the darkest rye bread I can find, first slathered with butter. The German tradition is to serve the sandwiches open-face. As a child I really liked the little cocktail rye bread; now I go to a produce mart that carries a lot of foreign foods. In the highest, farthest corner of their bread section, I can get Russian and Lithuanian breads made from rye flour and sourdough. Heavenly!
Your Kenmore is quite similar to the one I bought in 1972 and used for decades! What a joy to see yours! And I love seeing your seeing skills! Well done!
