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.


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.)

Liverwurst tastes like pâté

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.

Liverwurst Sandwich

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



Spread bread slice with mayonnaise (and mustard if you prefer), layer on the lettuce, liverwurst slices, and pickled red onions (if using). Top with bread slice.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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50 Comments / Reviews

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Did you make it? Rate it!

  1. Skorp

    I use real German “Leberwurst” from a jar – but the most important thing for me is to add sliced cucumber – and use “real” mayonnaise not salad dressing. The egginess of the mayonnaise compliments the fresh cucumber and liver tastes,

    Whole wheat cracked toast, of course


  2. Eric

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

  3. Mellowjoy

    White Bread
    Miracle Whip*
    Lettuce (optional)


    Show Replies (1)
  4. Jinks

    I figured to show you one of my jars of Zure Leverworst made with my recipe posted earlier in this string..

    Jinks in Houston, TX

    PS for more of my “almost/typical” Dutch stuff I make here in Texas goto!657

    Wow. ~Elise

  5. Some Texan

    Boar’s Head Brand
    Home made Pumpernickel
    Strong Horseradish spread

    My thrupence.

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