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. 

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.