Liverwurst Sandwich

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

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


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


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

  • Eric

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

  • Gina Matarazzo

    I read through all of these and I don’t think I saw a single one that mentioned this…

    Egg salad with small bits of liverwurst mixed in. A 100% must try for liverwurst lovers. My gramma used to make it.

    My husband wrinkled his nose at the idea, but LOVES it!

    I’m always amazed at adults who won’t just try something. I have revisited tons of things I hated as a kid and absolutely love them now. A whole world has opened up to me. :)

  • adventurefood

    I grew up with liverwurst and ketchup sandwiches in my lunchbox. Now that I live in Denmark I eat it all the time. on dark bread with pickled beets,or warm with bacon and sauteed mushrooms. liverwurst in Danish is “leverpostej”

  • Sharon

    Growing up a favorite breakfast would be braunschweiger fried with an egg. On top of rye toast it is heaven. It’s the type of food that you either love or hate. I still love it.

  • Steve

    What about livermush? I never had it until I was 28 but Neeses brand livermush or “liver pudding” is awesome browned on each side and put on toast with a slice of onion and mayo. I just recently had liverwurst for the first time (since I’m from the south and I never heard of it before) and I liked it. It’s got more of a “lunch” taste rather than the livermush “breakfast” taste so I will have plenty of both from now on.

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Liverwurst Sandwich