What is the best way to make a liverwurst sandwich?

Answer 1

THE BASICS, RYE BREAD, LIVERWURST, SLICE OF RAW ONION, PEPPER ON THE ONION, GOOD BROWN MUSTARD, SWISS CHEESE OPTIONAL. DILL PICKLE ON THE SIDE AND MAYBE SOME GERMAN POTATO SALAD. OLD SCHOOL WOULD BE TO GRILL THE LIVERWURST.

Answer 2

Liverwurst Sandwich

Answer 3

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What is the best way to make a liverwurst sandwich?

Answer 4

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Answer 5

Liverwurst on soft white bread (mayo on the bread), with roasted sweet red peppers and sliced red onions.

Answer 6

I actually like my liverwurst on FRESH wheat bread, with mayo and romaine lettuce.

Though I will now try the rye bread and onion version.

Answer 7

Kahn s Bruanschweiger,seeded jewish rye, slice of red onion, Grey Poupon dijon mustard. Nothing else. The flavor s together are heavenly. Enjoy!

Answer 8

toast two slice breads, put the liverwurst on one side of each bread, then put mozzarella cheese on top of the liverwurst then eat. its delicious =P

Answer 9

Leberwurst-Liverwurst

800 gr pork liver
200 gr lean pork
2000 gr fat pork belly with rind
2 large onions
60 gr salt (3 level tsp)
3 Tbsp white pepper, freshly ground or to taste
1 Tbsp ground ginger or to taste
1 Tbsp ground nutmeg or to taste
2 Tbsp marjoram or to taste
2 cups water

Bring enough water to boil, drop in liver and boil for 15 minutes.
Remove liver and put through meat grinder, coarse blade (follow
instructions for your meat grinder) Discard liquid. Place a pork
betty and lean pork in large saucepan, cover with water, bring to
boil, cover and simmer for 1 hour. Coarsely chop onions, saute in
1 1/2 Tbsp oil or butter (onion should not change color). Put pork
belly and lean pork with the onions through meat grinder using fine
blade. (My comment: For a better mix and more tender results
Kitchenaid instructions recommend grinding the meats together a
second time.) Add salt and all other ingredients except 2 cups
water. Bring 2 cups of water to boiling, remove and add to the
mixture. Thoroughly mix all the ingredients (use disposable plastic
gloves) Stuff into sausage casings, tie both ends. Bring water
to 160 degrees F, place sausage in pan and slowly bring temperature
up to boiling point of 212 degrees F. Continue simmering at that
temperature for 1 hour. Cool. Keep refrigerated. Liverwurst can
be frozen.

To can in glass jars: Sterilize jars in boiling water. Fill with
mixture. Seal. Then cook for 120 minutes at a slow boil. Notes:
No flour or bread may be added. Onions or shallots may never be
added uncooked. Sausage needs to be cooked in hot water after
preparation and should never be kept until next day before cooking.
Cooked sausage should be eaten within 3-4 days and kept refrigerated.
Sausage canned in sterilized glass jars or tins should not be kept
longer than 1 year. Containers should frequently be checked for
damage.

Answer 10

Toast and spicy brown mustard. Sometimes with onions.