Say This Ten Times Fast: Bison Braunschweiger Bahn Mi with Spicy Sriracha Aioli
Contrary to this past winter and spring (for which I was luckily not here), August has brought picture perfect summer weather, with lots of sun and temps soaring into the upper 80s. With that kind of heat (and some moderate humidity), it's always preferable to keep things light. That's why when we decided to go to Music & Movies in the Parks at the Harriet Bandshell last night, this sandwhich immediately popped into my mind. It also helped that I had pickled veggies leftover from Tuesday night's tacos, making this sandwich a cinch to throw together for our picnic in the park.
Braunschweiger, or liver sausage, is one of those things that sounds peculiar, but when you taste it on this sandwich (or even just spread on rye cocktail bread—a favorite childhood snack of mine), you'll be coming back for more. It's basically a mixture of pork liver, jowl and often bacon ends ground up into a spreadable paste. Again, that doesn't sound too appetizing, but once it hits your lips...
I stopped at the Wedge Co-op figuring they'd likely have it in stock and my husband loves their homemade baguettes. To my surprise, they only had a bison version. I talked to someone at the meat counter who assured me it tasted similar and proceeded. While a little bit firmer in texture, it was just as delicious. It's from Eichten's Cheese and Bison in Center City, MN (they apparently also have a cafe,..I'll have to add this to my roadtrip list). I recently had a chance to sample some of their other products, too, including a marvelous Tilsit cheese at the St. Paul Farmers Market.
But I digress...back to the bahn mi! We were meeting friends, so I made it on an extra large baguette and then cut it into individual mini-sandwiches to serve. They were quite a hit, even when my friends found out they were made with bison liver sausage! Score one for the foodies.
Bison Braunschweiger Bahn Mi with Sriracha Aioli
Serves: 3-5 (depending on whether it's the main course or as part of a picnic)
Preparation Time: 10-15 minutes (+ time to pickle veggies if not already done)
For Sandwich:
1 large baguette from your favorite bakery
small tube of Brauschweiger, bison or pork, whichever you can find and prefer
1/3 lb. of smoked ham, shaved
pickled veggies (see previous post for recipe)
Sriracha aioli (see recipe below)
For Sriracha Aioli:
1/3 c. mayo
2 tbsp. Sriracha sauce
1 clove garlic, minced
1 tsp. soy sauce
1 tsp. Chinese black vinegar
1 tsp. honey
a few dashes of Worcestershire sauce
Method:
1. Remove Braunschweiger from the refrigerator to soften, as you'll want to be able to easily spread it on the bread. Then make Sriracha aioli by mixing all ingredients in a bowl and whisking until smooth. It should be creamy with a punch of spice and a touch of sweet. Adjust ingredients to your own tastes, keeping in mind you'll want the aioli to balance the smoke of the ham, the iron-y saltiness of the Braunschweiger, and the acidity of the pickled veggies.
2. Slice baguette length-wise but not completely through, creating a hinge on one side of the bread. Spread enough Braunschweiger to completely cover the bottom half of the bread. Top with shaved ham and then pickled veggies. Spread enough Sriracha aioli to cover the top half of the bread.
3. Slice into mini sandwiches, or just cut in half for two hearty sandwiches, and enjoy!
