Eating Nose to Tail


 
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. 
Picture
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.
 


Comments

Sydney
12/05/2010 17:58

Does anyone know how to put on a filter so that I stop getting these weird Air Jordan/Fake Channel comments?

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07/01/2013 04:12

It is good to read the experience with Tiefenthalers and your old friends. I once had this bison braunschweiger, but I don’t know how to make one. I think you know how, can you please share it with me? Thank you.

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12/02/2013 12:53


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12/05/2013 19:12

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