Spread your wurst on hamberger buns or bread and top with sliced Velveeta and Broil…..the absolute Best!!
LiverwurstWhite BreadMiracle Whip*Lettuce (optional)
I agree with mellowjoy. MIRACLE WHIP is a must. White bread, no lettuce. Yum
I figured to show you one of my jars of Zure Leverworst made with my recipe posted earlier in this string..
regards,Jinks in Houston, TX
PS for more of my “almost/typical” Dutch stuff I make here in Texas goto
Boar’s Head BrandHome made PumpernickelStrong Horseradish spreadOnions
We always had them on white bread as kids with mustard, lettuce, Miracle Whip, and slices of homegrown tomato from the garden. A sweet or dill pickle and some potato chips on the side–a wonderful lunch. Now I sometimes eat it sliced on buttered toast with a dusting of, (believe it or not), garlic powder–now that’s heaven. Sometimes I’ll have that for breakfast.
I got liverwurst at publix in Florida and I put it on sourdough bread with onions soaked in robusto Italian dressing, absolutely wonderful.
Try a piece of fried pastrami and onion on your sandwich…..totally awesome
I love liverwurst sandwiches too. Our family’s traditional sandwich is liverwurst, sliced red onion, and blue cheese on rye bread. Some also add garlic sausage. Rule is – everyone present has to have one!
For me, a sandwhich needs to be balanced, i.e., with nothing overpowering anything else.
Liverwurst is a very rich meat so I stay away from mayo, butter and cheese, all of which are already rich. Mustard and onions are too strong, too, and robs the liverwurst flavor, I think.
I am biased towards white bread. But I would be temted to try a multi-grain bread for my liverwurst sandwhich. MG bread is “rich” too, I guess, but it seems to have a flavor and texture about it that just may compliment the liverwurst.
Until, then, the only thing I put on my white-breaded liverwurst sandwhich is chilled iceberg lettuce. It is refreshing and balances the richness of the meat.
The egg salad and liverwurst sounds like a great idea.Where I live, liverwurst products are really soft, while braunschweiger tends to be more firm. I go through a pound of braun a week. Try it sliced and served with sharp (12-month aged or more) cheddar, apple slices, and ritz crackers for a great snack. Braunschweiger on pumpernickel with onions, some nice kosher dill slices, a few slices of roma tomato, a little mayo, and a little german mustard is sandwich heaven!
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. :)
The best is from Usinger’s in Milwaukee. You can order on-line but if you’re in the area, you can go to the outlet store. Got Liver Pate today for $1.99/lb. They also sell, from Miller’s Bakery, Pretzel Rolls (like large soft pretzels). Fantastic with liver sausage!Otherwise, if you can find it…..sauerkraut rye bread! Yum-O! And it is good fried! (the liver sausage). All with sliced Vidalia onion. Different between liverwurst and braunschweiger? …. Liverwurst if fresh and braunschweiger is smoked.
I Love Liverwurst. I never had it as a kid only when I met my husband. They have it on toast, I like wheat, or honey wheat, with ketchup. That was I knew to eat it, but, been experimenting and I was going to make an egg sandwich for breakfast so I quick panfried a slice of liverwirst then put it on the side, fried an egg(over easy) put the LW back in the pan egg on top and some shredded cheese on top cover for a min maybe, so the cheese melted OMG it was so good.Sandwiches I like Spicy Mustard, wheat bread and thin sweet onion.
The best brand I ever had was Deutchmacher which I can not find anywhere here, Thumans I like better than BH. But omg I get cravings for this Liverwurst and it becomes a must have for a good week or so lol
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”
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.
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.
I grew up with Liverwurst in the Cincinnati area. I moved south to NC and tried livermush, but it just does not agree with my taste buds! Of course I have only tried it at the State Fair a few times.
Growing up in NYC I used to eat a liverwurst made by Schickhaus.[1940’s–50’s]That was the best I ever had.Today I live in the sun-belt.My new favorite is Kahn’s liverwurst out of Milwaukee [where else?]Anyone else have a favorite?
Underwood Liverwurst can be found at most Asian food stores. We use it in our stews. I love liverwurst sandwiches!
I’ve been buying the two kinds of liver sandwich spread, both by Farmer John, one is Liverwurst (green label) the other is Braunschweger with Liverwurst in smaller letters. They do have slightly different flavors. Also tried the Oscar Meyer. Been using the lock and lock containers to keep in the fridge. Have succesfully frozen the rolls when I find a good deal on them. Will try the Boar’s Head at the Kroger deli, didn’t know it existed. Living in Chicago in the 30’s & 40’s was a wonderful taste treat. Corned beef on rye sandwiches with a pickle on your walk to Humboldt Park. The deli on Division and Damen, Sheska’s (not the right spelling), all kinds of wonderful salamis. There also was an Andes Candies that served ice cream sundaes, hot fudge and strawberries in season.World War II changed a lot of things. I think more fresh fish was eaten. Meat was unheard of, once in awhile my Mom would get some neckbones and make spaghetti sauce, that was the highlight of the week. My favorite snack was roka cheese in a cardboard tub spread on rye krisp. I think those were one ration point and you could get those. Went to high school on the South side where ethnic stuff was sort of looked down on. Most of the time my Mom made cheese sandwiches with butter on white bread for my Dad and me. Sometimes I would get a liversausage on white with mayo and lettuce. I would buy a bag of bbq chips and a coke. It was delicious. Still like it that way, don’t put as much liversausage on, more lettuce, still the mayo but use the different healthy breads. Only have the chips on special occasions. I also have a picky eater pup. I can roll her meal in a small amount of liversausage and she thinks that’s wonderful, it’s the only way to get her to eat meal. On occasion we make real liver, always with the onions, lately with garlic powder.
My sisters and I, now in our mid to late thirties, were freaks of nature. My Mom had us eating this stuff when we were very small, as she didn’t worry about us choking on it. As a result, we loved the stuff. I would NEVER trade a mere PB&J for my beloved Liversausage Sandwich. The only thing missing from your recipe suggestion is some dark mustard and dill pickle.
“Zure leverworst” – Pickled Liverwurst.
Here a recipe for a classic Dutch barsnack. Good with an icecold (out of the freezer) sip of Jenever (a gin like traditional Dutch spirit) or a dry Martini.
Ingredients:1/2 gallon Cider vinegar2 cups water 1 – 2 sliced (~ 1/4″ thick) onions 1 tablespoon white pepper corns2 tablespoons black pepper corns 5-6 small pickled chili peppers2 tablespoon mustard seeds a pinch of salt (non iodine) 5 – 7 bay leaves5 – 7 cloves of garlic1/2 lb sugar 4 pieces (16 oz. each) of Braunsweiger liverwurst (2 1/2 – 3″) diameter from Kroger (in the yellow skins); cut in ~5/8 – 3/4″” slices.(find them near the section with all the packaged sliced bacon).
– sealable jars or a plastic container with a lid.
In a large pan – heat up – but do not boil – the vinegar and water with the onion, all peppers, garlic, bay leaves, mustard seeds and a pinch of salt.Then stir in the sugar until dissolved. DO NOT BOIL.Let this cool down a bit – the pickle juice does not have to be completely cold before you pour it over the liverwurst.
In the mean time slice the Braunsweiger and leave the skin on it.
If you use jars – pour the picklejuice through a sieve and divide the solids evenly over the jars.
Place the liverwurst in a plastic container with a lid or stick 6 or so slices in individual jars.
Cover the liverwurst with the picklejuice until fully covered and close the jars or place the lid on the plastic container.
Place in the fridge for at least a week to get up to taste.
I used to eat liverwurst sandwiches slathered with yellow mustard when I was little and living near Chicago and its Polish deli culture. Loved it! (Although too much can feel heavy in the stomach.)
Then we moved from Chicagoland to the outskirts of Wash D.C., a wasteland for deli products at that time. Liverwurst was rarely if ever bought again.
Recently rediscovered it in the past year. My favorite commercial variety so far is Old Wisconsin braunschweiger, although Kahn’s tastes more like the flavor I remember from childhood.
My favorite way to use it is in “bahn mi” — that is, spread like mayo on a cold cuts and veggie sandwich with honey mustard. The spread is certainly good enough on its own, but liverwurst sandwich to bahn mi is like comparing a Velveeta cheese sandwich to a well-constructed burger.
For those who worry about the fat content — use it lightly as a spread rather that the entire contents of a sandwich. Besides, there’s lots of vitamins in it thanks to the liver. And as many people know by now, bacon and other types of pork fat are lower in saturated fat than hamburger, full-fat cheese, and butter. Besides your body needs some saturated fat to maintain itself properly.
I grew up in Michigan, and liver was something we had for dinner, probably every other week. I was, and still am, one of the only people I know who get excited about good liver.
I married my wife, and she sheepishly told me of her Braunschweiger habit, which I had never had. She eats hers on white toast, with miracle whip, and a slice of cold American cheese. I prefer honey mustard and multigrain toast, and maybe a slice of swiss.
Just bought some Boar’s Head smoked liverwurst at Kroger yesterday, and it is fantastic. All of these posts have given me more ideas, since I discovered liverwurst later in life.
I have fond memories of my mom making braunschweiger (liverwurst) sandwiches as a kid–as described–mayo, white bread, lettuce. I mentioned this the other day to a friend that I often enjoy picnics in the park with. He admitted that he shared the same kind of fondness but his German mother made them on rye. We are meeting this week over liverwurst sandwiches and comparing the preferred bread choice–I think soft, thick white bread, he thinks light rye. I am just trying to figure out what to include as a side since the sandwich itself will be so salty and rich already? Apples and ?. The idea of heating it in the toaster oven sounds delicious.
For the love of liver sausage, my favorite way is on bread with brie and a bit of that Dijon mustard from T-Joes. But wait, don’t settle for grocery store brands or pay top dollar at some fancy pants chacuterier, make it yourself, it’s really pretty simple. You can use chicken livers and a bit of pork and if you lent your sausage stuffer to your neighbor, then just form the mixture in a loaf pan. Now you’re living.
I made a liverwurst & blue cheese omelet the other day and it was amazing. Anyone ever try that?
Now that’s a culture shock… You can get liverwurst at every local supermarket overhere. Nice on bread with mustard or with sliced pickles.Cheers from Amsterdam.
Ooh, I love seeing all this. For me, growing up — it was liverwurst on Wonder bread with dijon mustard only. As a teen, I discovered a fantastic flavor combination — try eating one with hot chocolate as your bev. I did this at an old (now defunct, I think) eatery in SF called Portofino’s, which served immense goblets of creamy hot chocolate. There’s now just something about a toasted liverwurst sandwich, slathered in mustard, with hot chocolate. Yum. Seriously, if you’re into liverwurst and/or braunschweiger AND hot chocolate, try combining them. But the dijon mustard is an essential part.
Poor Man’s Pate! Loved it when I was growing up and I adore it now! So happy to hear all of the support of liverwurst (I am not alone!) and all the fun combinations I have yet to try. Quick question– anyone ever freeze it? I saw an all natural brand at Whole Foods that I have been tempted to buy, but I am unable to eat the entire log by myself and my fiance thinks I am nuts and won’t touch it. Would hate to throw away precious, delicious liverwurst, because it went bad. Any thoughts?
yum, yum yum!!! I also love liverwurst or braunschweiger as a snack on crackers of any kind! You can make a nice appetizer with any hearty bread sliced, toasted and cut into small squares… spread some liverwurst, top with a little relish and olives or hot mustard. yummy!
An interesting way to eat liverwurst is to put liverwurst on any good bread with mayonaise and alfalfa sprouts. It has an amazing flavor synergy. I can’t explain why, but if the ingredients are in the correct proportion it actually tastes like a lobster salad sandwich.
We always had liverwurst sandwiches when I was growing up but, as an adult, I ‘adulterated’ my usual liverwurst on white bread. Now I put thick slices of liverwurst with pistachios on light rye, add grey poupon mustard, thin slices of red onion and crisp romaine lettuce. If you’re feeling decadent, add some havarti cheese to it as well. If you can find this, the ultimate liverwurst sammie is on swedish orange rye bread. TO DIE FOR!
I am shocked at the response this column has w/ the number of positive replies in favor of braunschweiger. Don’t find that many lovers of this kind of wurst. Straight up liverwurst is ok, but the smoky flavor of braunschweiger is where its at.
Didn’t much care for Braunschweiger when I was kid, but love it as an adult. Pumpernickel if I can find it, but otherwise any hearty wheat bread will do. Usinger’s braunschweiger is the best, just that subtle hint of smokiness, with thinly sliced onions, & for some reason yellow mustard over stone ground is my preference.
gonna go to the store today & pick me up some.
In my life, to eat liverwurst (if you must – braunschweiger is better) you include a thick slice of white or yellow onion, dark rye and horseradish. And a nice bock beer.
If you don’t like the sandwich approach, pan-fry slices (a la sausage patties) with eggs over-easy in the morning.
Try http://www.usingers.com for German sausages. They’ve been doing it in Milwaukee, a city with a very strong German tradition, for 100+ years. (I’m only affiliated as a customer).
Has anyone ever tried it fried? Fry it just a little to brown it but not cook it through and put it on some bread (my Mom always used rye-pumpernickel swirl bread) with sliced onions and mustard. The warm creamy liverwurst with the cool crunchy onions–delicious. Do note that frying it makes it taste a bit more liver-y, so if you’re not into that, this might not be the preparation for you. I haven’t had this in years! I’ll be stopping at the deli on the way home…
You really struck a cord with this liverwurst sandwich topic. I adore it. Have all my life. One thing I’ve discovered that’s really yummy on a liverwurst sandwich is sliced radishes. It gives you the crunch of those onions you do not recommend without the strong flavor. Yum.
Growing up in Cincinnati, I ate and still love liverwurst. Mix 8oz. liverwurst with 8oz. prepared french onion dip, serve it with cocktail rye. People go nuts over this and always want the recipe! At least around here.
For those who profess to fear liverwurst but might be open to another (or first) attempt, I offer this advice:
Like so many, many foods, quality matters. Mass-produced, mechanically manufactured-by-the-millions and processed to within an inch of the far side of reason food-like products seldom hold the meanest of a flickering candle to a product made by people who care more for the end result than saving a penny on each run.
A major brand name (K***t) product called liverwurst is, in my opinion, Not a Good Thing.
I have tasted several different brands of liverwurst (and the spreadable version known as braunschweiger) and have several for which I keep an eye open: Koenemann’s, Schaller & Weber (or S&W), and Stiglmeier (who calls it Liversausage) are all very good and are nothing like that major brand’s “fare”. If not available locally, all of these can be found online.
For those who are willing to give this lovely food another try, selecting a brand that is not in every convenience store and news-stand would be a decent start.
I almost laughed out loud when I read this post. I have had a craving for liverwurst for WEEKS and finally found some fresh liverwurst at the market. I just finished the last bit of it yesterday on rye bread with thinly scattered slice of sweet onion.
Rye bread and mustard, a crusty kaiser roll or toasted white bread whith liverwurst. Got to have mustard. Mayo is nice, but I like soft butter better. Mmmmmm
Braunschweiger is similar to that good old fashioned liverwurst. This spice is a bit different. And it’s usually pinker.
Someone asked about the difference between bratwurst and liverwurst. Liverwurst is similar to a spiced pate (smooth texture) with the sausage casing removed and is usually spread or sliced, served cold.
Bratwurst is a raw sausage that needs to be cooked (simmered, grilled, pan fired, etc.) (coarser texture) similar to italian sausage)and is served hot. It’s main spice component is mace. We like to grill our bratwurst, then immerse in beer and onions and let simmer for a half hour or more. Pure Wisconsin perfection.
It is great to see the range of comments here! Liverwurst brings back nothing but fond memories for me. I imagine the liverwurst sandwiches my mother packed me for school were of the white bread, mayo and American cheese type. Now, I would be remiss without the addition of some good stone ground mustard (my favorite being Inglehoffer). Though the earlier suggestion of some sliced sweet pickle sounds fantastic. Now I have to go to the store and get some!
To the person asking the difference between bratwurst and liverwurst: bratwurst is a pork-based sausage (somewhat like a hot dog) that can be grilled or fried and sliced for sandwiches, but liverwurst has a spreadable consistency and is always served cold.
Try it the Swedish way, with sliced cucumber.
Well this is a little different, but, oh so good. BoarsHead makes a really good liverwurst. I take Townehouse toppers (garlic & herb) fill them with gorgonzola cheese, top with the liverwurst and put either Frenches yellow mustard or BoarsHead Delicatesson Style Mustard with white wine. Only one problem, can’t stop eating them. So now I take six crackers, fix the combo and get out of the kitchen. Even Bailey (5 lb. Yorkey) loves them. I love this web site. So many goodies to try.
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 :)
Can someone tell me the difference between Liverwurst and Bratwurst? Bratwurst on rye with sweet and sour red cabbage; the best.
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.
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)
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