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America's Melting Pot
Braunschweiger Sandwich hero image coming soon
1800s-present - German immigrant sausage makers and Midwestern deli cooks
American braunschweiger is a smoked liver sausage closely associated with German-style deli and butcher traditions. In the Midwest and other German American communities, it became a quick sandwich filling with rye bread, mustard, onion, and pickles.
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Difficulty
Easy
Prep time
5 minutes
Cook time
0 minutes
Total time
5 minutes
Servings
1 sandwich
Region
German American delis and Midwestern kitchens
Era introduced
1800s-present
Introduced by
German immigrant sausage makers and Midwestern deli cooks
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Braunschweiger can be divisive, but it is a real part of German American lunch culture. In North America the name usually means a smoked liver sausage with a soft spreadable texture. The sandwich is flexible: rye and mustard for a sharp deli version, mayonnaise and lettuce for a softer lunchbox version, and pickles or onions to cut the richness.
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