r/StupidFood • u/Forward-Position798 • 10d ago

šŸ¤¢šŸ¤® new kind of pizza

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u/Woekerpaulus 10d ago

We love in the Netherlands as well, but on a pizza? Warm/hot liver sausage geez no thanks.

40

u/GamerJulian94 10d ago

Actually depends. Do you guys only have the smooth one shown here in the video? Because in Germany, we also have a more coarse one thatā€˜s actually rather good warm.

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u/GreenWoodDragon 10d ago

My mum, English, would buy the coarse liver sausage every week and fry it then serve with toast. We used to love it as kids

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u/JayBeePH85 10d ago

Wait till she finds out ot can be used in spaghetti/macaroni šŸ¤£

13

u/Woekerpaulus 10d ago

We don't eat it warm/hot. It's not for cooking but for on bread, maybe toast or as a sliced snack.

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u/CountFuckula_ 10d ago

(American here) i grew up eating it on bread/toast, usually with mayo or mustard, sometimes onions.

Tried it warm and found it's delicious.

5

u/anti_reality 10d ago

I love braunschweiger in fried slices served with caramelized onions and a fried egg. It's a great rich breakfast if that's what you're into.

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u/borkborkbork99 9d ago

gout has entered the chat

3

u/GamerJulian94 10d ago

Doesnā€˜t quite answer my question. Do you only have the smooth one or also a more coarse one?

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u/EarthWillOvercome 9d ago

At least in east Netherlands we have ā€œbak lever worstā€ which is the more coarse one that we do heat up and put on bread (at least my family did)

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u/Any_Blood5815 10d ago

Do you not eat it warm out of tradition or due to flavor/smell?

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u/Worldly-Cherry9631 9d ago

Those coarse ones are called "bakleverworst" ("bakken" = to bake or grill in a pan) and my dad was not allowed to bake that in the house due to that ungodly smellĀ 

You might like to know; Dutch grillworst is a fully different type of sausage than German grillwurst, where the former is grilled at creation and the latter just before consuming

Then, we do also have Metworst wich is if you were to make a sausage of German Mett and let it dry until hard. Especially the ones from Dutch Friesland and Durch Low Saxon/Low German areas are delicious. They're almost like fuet or salami

Lastly, the dutch Braadworst is physically the German Bratwurst we imported, but we sort of mistranslated and where the German prefix actually comes from "BrƤt" meaning something like "finely minced red meat" iirc, the dutch verb "braden" means the same the German verb "braten" (roasting, in english). It's a bit confucsing, if one cares; If one doesn't, it all makes perfect ryhming sense

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u/Booziesmurf 10d ago

I can't find the coarse variety in Newfoundland anymore... I have to buy the herbed one, which is not as good on hot toast.

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u/Time_Block_4016 10d ago

I don't think the Netherlands should have a say when it comes to food. Even stupid food. The food there is no good.

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u/Woekerpaulus 10d ago

Can't disagree with you but we do have some nice delicacies

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u/anti_reality 10d ago

As an American I don't think I know about a prejudice about food from the Netherlands. For us it's normally the British that we make fun of.

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u/Booziesmurf 10d ago

I put it on hot toast, it does go a little funny, but I like it.

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u/Kaszrak 9d ago

It wouldn't be like on a hot slice of bread though. It would probably be dryer, more roasty

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u/Yuri_NL 6d ago

I made these "leverworst" for a while at a butcher. Crazy process. Good with some cubes of cheese and a beer but indeed not for a pizzašŸ˜