Talk:Braunschweiger (sausage)

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Should the title be capitalized?

Is it spelled with a capital letter, due its being named after a place, or is "braunschweiger" acceptable? Maybe I'm just being nitpicky, but it's worth knowing. -65.122.209.161 22:52, 10 September 2006 (UTC)[reply]

Well, I guess since most of the titles are capitalized, why not? Also I think since it's German, capitalize it wouldn't matter.(unsigned)

Well, in German it would actually be a misspelling, but this article is in English.DouglasHeld (talk) 22:11, 18 June 2016 (UTC)[reply]

NPOV

"The meat has a very soft, spread-like texture and a distinctive liver-based flavor that is not to everyone's taste." ??? — Linnwood 20:10, 6 October 2006 (UTC)[reply]

I took out the phrase "that is not to everyone's taste". Nothing is going to be to everyone's taste.--RLent 21:53, 6 October 2006 (UTC)[reply]

I concur with this revision. This phrase is usually quoted by someone who doesn't like something. It's not necessary to say. Why give a negative spin for those who might not have tried it? Granted, it's probably a more regional item. For those of us who grew up with it, it's heaven on bread. I'd also take some issue with "stone-ground mustard, sliced tomatoes and cheese". This sounds okay, but in my experience, it's almost universally severed on bread with mayonnaise and onion. Paul Fuller psf11@yahoo.com

I've always seen it stoneground mustard, cheese, and onion on bread, so somewhere between the two. :)

Yeah, but that's part of the deal with Braunschweiger is that it's a real "acquired taste". It's the kind of thing where somebody might say, "ew, nobody likes that, it tastes awful" and then one person speaks up and says "no way I love braunschweiger it's totally great" and everybody kind of edges away from that guy b/c they can tell there's something kind of fishy about him. Sort of like the taste of braunschweiger itself, actually, there's something a little... "unusual" about it. But alright because of that one guy making a stand for Braunschweiger then we start dropping frames and no longer are able to capture the reality of it. Somehow the whole thing gets inverted above, where we begin to say, "yeah, but there's always that one guy that doesn't like braunschweiger" Honestly, there's statistical polling and then there's common sense. 9 out of ten particular individuals agree, that they are in the minority with regards to enjoying braunschweiger. —Preceding unsigned comment added by 69.203.84.63 (talk) 23:51, 11 June 2010 (UTC)[reply]

If there's a WP:RS (for example, a food critic or journalist) who says it's an acquired taste, or not for everybody, that can be quoted. Otherwise, we'd just be doing WP:OR.DavidOaks (talk) 17:11, 11 September 2010 (UTC)[reply]

Merge?

A merge with Liverwurst would be less like a dictionary of sausages and more encyclopedic. --Wetman 22:55, 20 March 2007 (UTC)[reply]

No. Better way would be to include the information from German and Spanish wiki. Braunschweiger is a differnet type of sausage in differnet parts of the world. Just in the states Braunschweiger means a Liverwurst (everywhere??). In Germany, manly near Braunschweig a Braunschweiger is a type of Mettwurst with its origins in the middle ages, even mentioned in a poetrie from Heinrich von Kleist (1806). In Austria its a type of Jagdwurst. It is also sold in Australia and other parts of the world, but I don´t know what you get there, if you order a "Braunschweiger". --JA ALT 18:06, 26 March 2007 (UTC)[reply]

No; one of the technical differences between liverwurst and braunschweiger are the spices used. —Preceding unsigned comment added by 12.148.206.70 (talk) 16:41, 29 August 2008 (UTC)[reply]

Personally I enjoy it on toast, sliced thin, with fresh tomatoes, and a little mayo. —Preceding unsigned comment added by 72.73.33.58 (talk) 23:14, 14 December 2009 (UTC)[reply]

Terminology in different parts of the world?

To mention again something from the post above, isn't it notable that the usage of this term in Germany is usually reserved for a completely different type of sausage? Not to say that the American usage is "wrong." I just think it would add character to the article. I think it is also curious that sausage with the same consistency of American Braunschweiger is generally used as a spread. That's not the common use in America (at least from all the people I know.)--75.80.43.80 (talk) 06:52, 22 March 2011 (UTC)[reply]

One Source and it doesn't prove out anything in the article

This article at this time has one source reference and that reference mentions NOTHING about the sentence in the article where it's sourced from: "The USDA requires the product must contain a minimum of 30% liver (pork, calf, veal, beef, etc.), lean meat (can include mechanically separated poultry), fat meat, binders and seasonings". The relevant data comes from a source inside a source which doesn't really fit wikipedia standards. 68.115.35.110 (talk) 08:55, 29 December 2011 (UTC)[reply]

Photo is disgusting

The photo "Braunschweiger liverwurst on bread with cheese and mustard" is truly horrible. Contrast with this one, which Google uses: http://www.schallerweber.com/product/braunschweiger/ Certainly we can get a better photo from the USDA or something? DouglasHeld (talk) 22:13, 18 June 2016 (UTC)[reply]

rename to Braunschweiger (sausage)

I will rename the page because as we are talking about the regional meanings of the term, it is important to note that "Braunschweiger" simply means any thing or person from the German town of Braunschweig. DouglasHeld (talk) 22:35, 18 June 2016 (UTC)[reply]

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