Liverwurst Sandwich


“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 141 Comments

  • Andrew

    I grew up on Braunschweiger sandwiches. My Grandma would make them for us and passed the meat as “a long German family tradition”, so of course you had to eat it. She would toast bread, spread mayo on a slice, and Stadium Mustard (It’s a Cleveland thing) on the other, along with nice piece of swiss or white cheddar, along with the Braunschweiger. I started adding a slice of tomato when in season as I got older. The creaminess of the mayo and pork liver sausage cut by the tangy mustard and acid from the tomato is delicious, along with the crunchy texture of the toast is outstanding. Great sandwich.

  • Eric

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

  • Tom

    Mayonnaise? Nooooooo! The only way to eat it on a sandwich is with a nice spicy grainy mustard :)

    To each his (or her) own though.

  • Charlotte

    I’ve tried the norwegian version – leverpostei, and grew up on the red devil tin of liverwurst. As a kid my mom would smooth it on to filipino pandesal and a bit of butter and there was my breakfast sandwich.

    Such good memories!!! I make sure that our lil’ man gets to enjoy it and he devours it!

  • Mellowjoy

    White Bread
    Miracle Whip*
    Lettuce (optional)


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