Liverwurst?

Answer 1

In my quest to find recipes to use up liverwurst, I was directed to a very nice German language website called wurstladen.de where I happily found this delicious sounding recipe for open face sandwiches. I translated it directly from the German to share will you all. I would recommend a good quality bread for the toast - such as a deli cut rye. Cooking time allows for the sauteeing of the apple rings and the leeks, as well as about 10 minutes in the oven to cook the sandwiches.

200 g liverwurst (such as calve's liverwurst)
1 tablespoon freshly cracked green peppercorns (or other freshly cracked peppercorns)
1 egg yolk
2 tablespoons brandy
1 dash marjoram, to taste
fresh parsley, finely chopped,to taste
1 large apple
1 stalk leeks, washed well and very thinly sliced
4 tablespoons swiss cheese, shredded (plus a little extra)
2 tablespoons butter
2 tomatoes, halved
4 leaves lettuce
4 slices toasted bread
1 teaspoon olive oil (optional)
sea salt (optional)

Preheat oven to 350 degrees F.
Remove the liverwurst from its casing and place into a large mixing bowl.
Mix together well with the cracked peppercorns, a little marjoram,chopped parlsey to taste,the egg yolk,and the brandy; set aside.
Core the apple, then slice into 4 thick apple rings (NOT wedges!)- they should resemble canned pineapple rings.
Heat butter in a skillet and first brown the apple slices on both sides, then add the leek and saute until lightly browned.
Spread each slice of toast with even amounts of the liverwurst mixture, then top each with a sauteed apple ring.
Scatter the sauteed leeks on top, followed by the shredded cheese.
Place all four toasts onto a foil lined baking sheet, along with the tomato halves cut sides up, seasoned with a little salt if desired-if you wish, you may brush tomato halves with a little olive oil and sprinkle with a little extra Swiss cheese, or leave them plain.
Place in the preheated oven for about 10 minutes or until nicely browned.
Serve each slice of toast with a grilled tomato set atop a lettuce leaf on the side and sprinkled with some more freshly chopped parsley.
Serve immediately.
NOTE: 200 grams is a little less than 1/2 pound.

Answer 2

I used to love it when I was a kid. I recently tried a super good one at a wine tasting a friend was having.

Answer 3

I used to eat it as a kid on Ritz Crackers. I remember liking it, although it was quite salty. I don't eat it anymore because I know it's not good for me.

Answer 4

very good on rye bread, but it's extremely fattening so don't eat a lot of it. also don't eat it if it smells really bad you will get food poisoning. oh, I forgot, it already smells bad...so how do you know? :-)

Answer 5

Only way to eat it is on Rye with Mustard.....

Dang, I want some now!!

Answer 6

Nope, not for me.. but I'll take fried liver with onions!!!!

Answer 7

It`s yummy, especially on Toast....

Answer 8

Yeah! Love it.

Answer 9

yah

Answer 10

Not good for you.