Every year Ross and I go to Madison WI for American Thanksgiving to visit the Tiefenthalers and old friends. I've gone on about my love of Wisconsin
here before so I'll save you - but it's truly a fantastic state.While we were there we had the opportunity to go the farmers market. I bought some cheese curds, a ten year old chedder
, jalapeno cheese of some sort, a few emu sticks for our bloody mary's and a nice piece of bison braunschweiger.
Bison braunschweiger on toast, green salad and the bigged cheese curd I've ever seen.
The liver is strong, but perfectly seasoned so that it's not overbearing. The texture is coarser than the liverwurst I'm used to, almost closer to a country pâté.
One of my favorite things about Wisconsin is how feverishly they hold onto their Eastern European roots, while making those traditions undeniably mid-western. This bison braunschweiger (a smoked liverwurst type sausage) is such a wonderful example of that. An Eastern European classic, made with bison - it's just so awesomely Wisconsin.