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I don't have mustard brand. just spicy brown.never heard of teewurst but im betting id like it better. frickin bacon makes everything better. thx!
Smith's Braunschweiger (it's a NWPA thing)French's Yellow MustardSwiss CheeseTomatoKaiser Rollmmm...now that's eatin...
If you know how to cold smoke with an aromatic wood, how long, and how to do a safe pork fine grind, then natural case it, ya. Otherwise, I wouldn't recommend it. You'll end up sicker than a dog.
Kinda reminds me of the fresh ground raw chuck on a cracker with a slice of onion....steak tartare. Ate a lot of that in the 70's, right out of the grinder. Worked in a butcher shop one summer and fall. And it never made me sick!
was taught this by another member like 25+ years ago. still make it today. smear two slices rye bread heavy with spicy brown mustard. lay on 3/8" thick slices of braunschweiger . make sure you cut and cover the entire bread. do the same with 1/4" slices of red onion. press sandwich together just enough to set everything in the mustard. then cut them up into big bite chunks and put in container. yea I know its braunschweiger and some will turn nose up at it. lol just try it you mite like it is what I been told.