What’s the next hot thing in American-made charcuterie?
Be on the lookout for braunschweiger, a traditional German smoked pork liver sausage with a spreadable texture that is a new favorite at restaurants and butcher shops across the metro.
Chef Howard Hanna of the Rieger Hotel Grill & Exchange considered making his own, but then found an award-winning one by Paradise Locker Meats (see page 20) made from heritage breed pork raised in Missouri.
Hanna passes the braunschweiger through a fine mesh strainer and purees it with a small amount of mascarpone cheese to create the delicate texture of mousse. Still, Hanna cautions, “I want it liver-y. That’s the point. It’s not starter braunschweiger for people who don’t like liver.”
Some version of braunschweiger is available in most deli departments and traditionally it has been eaten by Midwesterners in sandwiches, with condiments such as mustard, ketchup and pickles.
The Rieger’s upscale version is accompanied by green tomatoes (that Hanna pickles) from grower Thane Palmberg, Boulevard Tank 7 grainy mustard and housemade lavosh crackers for $9. (Paradise also sells straight braunschweiger from their meat case for $4.99 a pound.)
Rieger Hotel Grill and Exchange: 1924 Main St., 816-471-2177; theriegerkc.com; Facebook; Twitter and Instagram @TheRiegerKC