Author Topic: sandwich nugs  (Read 1583 times)

Offline river_scum

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sandwich nugs
« on: Jan 23, 2021, 05:31 AM »
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. ;D
real fishermen don't ask where you caught them.

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Offline Rebelss

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Re: sandwich nugs
« Reply #1 on: Jan 23, 2021, 09:08 AM »
Man, you must be copying my lunch sandwiches!!!!!!!!!!!! That's my favorite! Has to be rye bread, too. I don't cut it up though, just take huge bites.  ;D  I've had every brand of braunschweiger on the planet over the years, I think, but the best IMO is from ALDI's. It's a nice, softer one.  Give it a whirl!



                                    


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Offline Fisherman 1

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Re: sandwich nugs
« Reply #2 on: Jan 23, 2021, 03:28 PM »
You might want to try some Teewurst, similar product made with pork and bacon and then smoked.

Offline JackMoran

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Re: sandwich nugs
« Reply #3 on: Jan 23, 2021, 09:05 PM »
What kind of mustard?

Offline river_scum

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Re: sandwich nugs
« Reply #4 on: Jan 24, 2021, 08:13 AM »
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!
real fishermen don't ask where you caught them.

Tim- member since -2003- IN.

Offline river_scum

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Re: sandwich nugs
« Reply #5 on: Jan 24, 2021, 08:14 AM »
the nug part is for on ice snacking and sharing.  at home its full on scarf mode. lol
real fishermen don't ask where you caught them.

Tim- member since -2003- IN.

Offline Rebelss

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Re: sandwich nugs
« Reply #6 on: Jan 24, 2021, 10:14 AM »
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!

Teewurst is also known as Metwurst, raw ground pork mixed with bacon and cold-smoked.

                                    


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Offline river_scum

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Re: sandwich nugs
« Reply #7 on: Jan 24, 2021, 10:26 AM »
maybe I could make some then? hum
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Offline Rebelss

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Re: sandwich nugs
« Reply #8 on: Jan 24, 2021, 10:35 AM »
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.  :sick:

                                    


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Offline Jim_R

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Re: sandwich nugs
« Reply #9 on: Jan 27, 2021, 08:45 AM »
Smith's Braunschweiger (it's a NWPA thing)
French's Yellow Mustard
Swiss Cheese
Tomato
Kaiser Roll

mmm...now that's eatin...


Hardwater...is there any other?

Offline Rebelss

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Re: sandwich nugs
« Reply #10 on: Jan 27, 2021, 08:50 AM »
Smith's Braunschweiger (it's a NWPA thing)
French's Yellow Mustard
Swiss Cheese
Tomato
Kaiser Roll

mmm...now that's eatin...

I'll agree! I just haveta have Plochman's mustard.... ;D

                                    


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Offline river_scum

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Re: sandwich nugs
« Reply #11 on: Jan 27, 2021, 06:26 PM »
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.  :sick:

you are correct sir. have to use the pink powder to be safe id guess.  I probably wouldn't cold smoke it though. 

looking it up, teewurst doesn't sound like braunschweiger.
real fishermen don't ask where you caught them.

Tim- member since -2003- IN.

Offline Rebelss

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Re: sandwich nugs
« Reply #12 on: Jan 28, 2021, 08:35 AM »
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!

                                    


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Offline Fisherman 1

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Re: sandwich nugs
« Reply #13 on: Jan 28, 2021, 10:01 AM »
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!

As yes, mom comes home from the grocery store, dad gets into the bags, out comes the ground beef, add onions, salt and a couple of drips of Maggi.  1960's, still alive no extra eye or unicorn.

Offline Rebelss

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Re: sandwich nugs
« Reply #14 on: Jan 28, 2021, 10:18 AM »
We used to have contests at the local watering hole to see who could chug down the most raw eggs out of a mug. I won!  And cool-hand Luke had to have his cooked!  :roflmao:
I forgot some folks put a raw egg yolk on the steak tartare, too.



Steak tartare is a meat dish made from raw ground (minced) beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste. It is often served with a raw egg yolk on top of the dish.




                                    


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Offline Oaktree1215

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Re: sandwich nugs
« Reply #15 on: Jan 30, 2021, 10:18 PM »
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. ;D
braunschweiger is the meat paste of the gods!

Offline esox_xtm

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Re: sandwich nugs
« Reply #16 on: Jan 31, 2021, 07:07 AM »
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. ;D



Two thumbs up on this! There are times when I like a light smear of mayo on the side opposite the mustard, but not always.
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