Liverwurst Sandwich

SandwichLiverwurstSandwich Meat

Classic liverwurst sandwich with German liverwurst pork sausage, lettuce, bread, and mayonnaise.

Photography Credit: Elise Bauer

“Eww! Liverwurst!” Thus went a familiar refrain when we were kids and instead of peanut butter and jelly we opened up our lunch box to a liverwurst sandwich. No one, and I mean no one, would trade their sandwich for ours. Even now, just say the word “liverwurst” to an unsuspecting friend and watch their reaction. Sigh. I suspect that if it were called “saucisse de foie de porc” (sausage of pork liver) we wouldn’t have had such a problem with it. But with the combo of “liver” (not every kid’s favorite meal) and “wurst” (sounds a lot like “worst”, as in the worst sandwich ever), we were not predisposed to like it.

Thank goodness we are grown-ups now with more sophisticated palates and an openness to revisit the food prejudices of our youth. (Right? One can only hope.) Seriously, liverwurst tastes a lot like pâté, and is usually made with pork, including up to 20% pork liver. Prepared well, it is absolutely delicious. The question is can you even find it in the stores anymore? We recently found some fantastic liverwurst a local German sausage maker (Morants in Sacramento). Underwood is a brand I remember growing up, though I don’t know how available it is these days.

Liverwurst sandwiches are typically made with rye or whole grain bread, mustard, and onions. Personally I would skip the onions, unless perhaps they are pickled red onions, as the liverwurst is strong enough in flavor and often has onions ground into it. We always had these sandwiches on white bread growing up, so that’s what I use now, but with Italian or French loaf.

Liverwurst Sandwich Recipe

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  • Prep time: 3 minutes
  • Yield: Makes one sandwich.

Ingredients

  • 2 slices Liverwurst
  • 2 slices white or rye bread
  • Lettuce
  • Mayonnaise

Method

Spread bread slice with mayonnaise (and mustard if you prefer), layer on the lettuce and liverwurst slices, top with bread slice.

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Showing 4 of 49 Comments / Reviews

  • Eric

    Spread your wurst on hamberger buns or bread and top with sliced Velveeta and Broil…..the absolute Best!!

  • Margreet

    I’m not certain if liverwurst is the same as Braunschweiger. Cincinnati supeermarkets always have the latter. Best on plain, fresh saltine crackers, since the salty crunch offsets the texture of the “pate”. Once a year I get a fierce craving for the stuff, and when the craving is gone, the dogs get the rest! ;o)

  • Furrie Princess

    Ahh… I love it! Try adding some thinly sliced sweet pickle and stone ground mustard…and maybe some nice nutty swiss cheese. Rye is my favorite but crusty sourdough will do. For the holidays, mix with some cream cheese and spread on crackers or crostini with a slice of pickle or a stuffed green olive. But please do use good liverwurst not the Underwood spread in a can.

  • Brenda

    Can someone tell me the difference between Liverwurst and Bratwurst? Bratwurst on rye with sweet and sour red cabbage; the best.

  • Ann

    This was my favorite sandwich growing up. Liverwurst (or braunschwieger – if I spelled it correctly) with red onions & miracle whip on white bread. My dad would serve this with a side a Van de Camp’s pork & beans. So healthy! LOL :)

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Liverwurst Sandwich