My All-Time Favorite ALDI Find Is Back—Not for Long

My All-Time Favorite ALDI Find Is Back—Not for Long

There are a few telltale signs of summer: the sweaty end of the day with white traces of sunscreen on your legs and shoulders. Friends and neighbors sharing their surplus garden produce. And, for loyal ALDI shoppers, the return of seasonal favorites.

For me, that means the thing I love most about ALDI is back on shelves — for how long, it’s hard to say. It’s not summer without it if you’re a fan of this very polarizing food.

What I like about ALDI Braunschweiger

Most people don’t associate the dense, liver-rich meat of pork with summer, but Braunschweiger is best when the days are long and the food cravings are low. I love ALDI’s Deutsche Küche Braunschweiger, which quietly appears on deli shelves a few times a year. It’s deep pink and comes in a tube, like a little log of mortadella, but it’s not mortadella.

I think of Braunschweiger as a working-class pie. As a Midwesterner who grew up in areas with strong German heritage, I’ve seen Braunschweiger in old-school grocery stores my whole life. I’ve even made it myself (using Amy Thielen’s recipe from The New Midwest Table) and I bought it in specialist butchers, but the ALDI version remains my first choice. It is to Braunschweiger what Heinz is to ketchup.

Love it or hate it, Braunschweiger is not easy to forget. It is perhaps the least child-friendly dish there is. hated I had it as a kid, but my dad liked to have it around. He would make these weird open-faced sandwiches with rye bread, then top them with baby Guggisberg Swiss cheese and grill them. The smell was pungent and adult, signifying what it meant to be a boring adult with horrible taste.

Of course, I covet Braunschweiger myself. I don't know exactly what happened or when, but I thank ALDI for helping us continue the family tradition of enjoying processed meat spreads on weird bread.

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How I eat ALDI Braunschweiger

ALDI sometimes carries Braunschweiger in other months, but I love it in the summer because it is excellent with tomatoes. That is how my grandmother used to eat it. The bright freshness of the tomatoes contrasts beautifully with the heaviness of the Braunschweiger; it is one of the most harmonious food pairings of all time and space.

If I can find a Deutsche Küche rye loaf (also available from time to time) from ALDI, I toast it twice before spreading an even layer of Braunschweiger all the way to the edges. Then I top it with whole-grain mustard, thin slices of ripe tomatoes from the garden and Swiss cheese before toasting it. Then I let the whole thing cool for a few minutes, because I have burned my mouth with this mixture before (the tomato gets surprisingly hot under the cheese). The whole process takes at least 20 minutes. It's not a quick lunch, but it's a pure delight.

Other Braunschweiger fans have less demanding, more accessible methods. Some cut round slices and put them on a cold sandwich, much as you would make a liver sandwich. A very Midwestern approach is to mix it with cream cheese to make a Braunschweiger dip to serve with crackers or other crackers. I’ve also used it to seal pills for my dog, and I’ve read of others doing it on online forums. Great minds think alike!

How to store Braunschweiger

If you're the only one in your household who eats Braunschweiger tomatoes, one of the big tubes from ALDI will last you ages. In fact, it may even go bad before you've had a chance to finish it. I recommend cutting the tube in half and freezing half. It's still worth eating once the tomatoes are gone. It's just not as divine.


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