Layer liverwurst slices on the remaining piece of bread, close up the sandwich, and serve. The updated version looks and sounds delicious! Couldn't stand it, bought liverwurst yesterday. wonderful! Liverwurst (braunschweiger to the German side of my family) was and still is an occasional treat. John Morrell Braunschweiger Liverwurst 16 Oz (4 Pack) #10. I layer two slices of liverwurst—pink, solid, smooth—the tangy apple-onion slaw, and a few leaves of bitter Swiss chard between the toasted slices. The rest is made from other parts of the pig including the yummy fat (for flavor!) . And what had always seemed so antiquated, some weird mid-century midwestern snack, feels suddenly revived. Liverwurst brings me back warm memories! I think a liverwurst on rye will be a good treat for him. 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. However, Mom regularly bought Liverwurst. She also calls it liver sausage. The combination is colorful, in visuals, textures, and tastes. I was served Liversausage & ketchup, probably to make it more “kid friendly” and while I preferred Wonder White bread at the time, it was most likely served to me on rye or marble rye, which was also used for that Limberger cheese, topped with lots of onion! Wellshire Farms, All Natural Liverwurst, 12 oz 4.5 out of 5 stars 179 #12. I went on a quest to find a recipe. Farmer John Liverwurst 8 Oz (4 Pack) 5.0 out of 5 stars 1 #9. I was born in Guatemala and my mom would make cream cheese and liverwurst sandwiches. My favorite was liverwurst, bacon, and peppers with hot mustard and mayo. But who ever heard of slices? I was never a mayo fan and often omited the mayo. It would be a simple meal, the kind of thing my mom would serve to me after school. We ate liverwurst all the time. These go wet side down in a hot, dry frying pan until golden and crispy; the bread’s natural swirl peeks through a crunchy glaze. With a side of potato chips, a pickle, and a bottle of dark beer, you couldn't ask for a finer lunch! We used to eat open-faced liverwurst sandwiches on rye, back in the 60’s. Fifty years later, they still have it on their specialty sandwich board! We always spread it. On my way to the store now and will be adding Liverwerst to the list :). Either way they are both delicious. I still like it but stores won't stock it fresh anymore (Millenials are like, ew!) Hmmm. ”. Are you a fan of liverwurst? As a kid, I bristled at talk of this mysterious liver sausage. Liverwurst Sandwich. 5.0 out of 5 stars 2 #7. Braunschweiger is a wurst, made of liverwurst. I found 3. High school in the 60’s. The liverwurst sandwhich of my childhood was on pumpernickel bread with mayonnaise and sweet pickles. So wonderful. . I'm going to have to try the pickled red onion, though. Thanks for the article and all the comments, you help me remember one of my Dad’s favorite foods. I opted instead to recreate the classic sandwich. Liverwurst is often sliced for a sandwich. Four years of 1/2 of a liverwurst on rye sandwich with yellow mustard, an apple, and Tahitian Treat soda pop! So I went searching for recipes for all the ingredients, etc. Liverwurst can be bought at a specialty store or supermarket— Oscar Mayer makes its own version. Not so much anymore but I was disappointed to find the only liverwurst locally available has corn syrup in it, unnecessarily. The Ultimate Braunschweiger Sandwich This is so easy. The rest is made from other parts of the pig including the yummy fat (for flavor!) My liverwurst approach: bright, lively, sharp. The Huntington Meats, Liverwurst, 1 lb. I loved liverwurst on pumpernickel bread with a thin layer of mayo and thin onions. BUT WHO CARES? and black pepper, marjoram, allspice, thyme. Sigh. Butter both sides of bread and toast until brown in toaster or in a 350 degree oven. My mom used to tell me stories about liverwurst sandwiches. I imagined it: sandwiched between rye, with a smooth swipe of mustard or mayo, a thick slice of liverwurst waits to be eaten. Wonderful sausages and cold cuts. She described to me Wonderbread afternoons and tart yellow mustard stains on tube socks and roaming in tricycle gangs through suburban streets. And don’t worry about cutting the crusts off this sammy! Season with salt and pepper. Tonight I just ate some with celery and some Brie and it tasted really good! We pulverized and liquidized and flavorized ‘er into a performance beverage that would make any steroid-enhanced swimmer jump out of the pool and shout “Prost, Mahlzeit”, ©2008-2016 Liquid Innovations | Powered by Love | Disclaimer | Tell a friend | Contact. Always have & still love it, on caraway seeded rye bread with sliced raw onion & gherkins on the side - no mayo. delicious! We also ate beef liver. Former staff writer at Food52. Amazing! Over the last couple of years I have been introducing organ meats back in to my diet. :). I was hoping to find a recipe here for liverwurst, and not just a reminiscence. I love most of them. The sausage, made from the ground livers of pork or calf, was popular in the German Jewish community of my family’s well-to-do town just north of Chicago. How can you slice that? Code: YAY20*exclusions apply. . Even now, just say the word “liverwurst” to an unsuspecting friend and watch their reaction. Now my Dad is elderly and not well and getting so thin. She made her own pickles, so that's what we'd often have with it. Recently, I decided to revisit the liverwurst sandwich, to assign taste to the staple of my mother’s childhood. Now I am ready to do that all over again. And I made liverwurst for my sandwiches. Then a few years ago I discovered Bahn Mi sandwiches. Good idea! A wave of Central and Eastern European immigrants brought liverwurst to the U.S. at the turn of the 20th century. Braunschweiger liverwurst on pumpernickel with cornichons (mustard) Did you know that Liverwurst is only about 15% liver? In a Vietnamese household, we would eat liverwurst (as pate) on toasted baguettes with sliced cucumbers, cilantro, salt + pepper, and sometimes with "do chua" or pickled julienned daikon and carrots. My grandmother, with a cigarette hanging loosely from her lipsticked mouth, prepared pot roasts and aspics and plum cakes for a raucous family of five. Share your stories in the comments. Braunschweiger, like Leberkäse, is a firm, sliceable cooked sausage, Leberwurst on the other hand is liver pate‘s less refined, heartier, spreadable cousin. “And I made liverwurst for my sandwiches. So wonderful. I grew up eating, what we called, gooseliver sandwiches. To make liverwurst, fat, onions and spices, like black pepper and nutmeg, are added to the ground liver mixture. As a 12-year old caddy, I’d buy a grinder (sandwich made with half a loaf of Italian bread) for 20 cents from Leo’s at 6:30 in the morning. I found myself pickling all kinds of veggies. And I made liverwurst. I am planning to share a liverwurst sandwich and a milkshake with my Dad when I see him in a few days. It is sold in slices or in sausage links; it comes spreadable or firm. So many memories growing up with American German parents who loved Liver & Onions, Liverwerst (or Liver sausage) & Limberger cheese! In Germany, Leberwurst an der Braunschweiger are two different things, and the variety in the picture is something else yet, it looks most like what we would call Leberkäse („liver cheese“, no dairy involved though ). Now I usually eat them on a roll, with a slice of raw onion, Swiss Cheese, and mayo. My mom knew her enthusiasm only bred dismay on my part, so she spared me and my school lunches from any trace of her childhood favorite. to find a fresh liver is at the heart of the journey. Didn’t know where that recipe or love for liverwurst came from but realized later on that it stemmed from my great grandfather’s German background. I was hoping to find a recipe here for liverwurst, and not just a reminiscence. What food would so brazenly proclaim its contents, proudly own up to its existence as a log of ground organ meat? I found that it froze beautifully. Spread mayonnaise on one slice of bread and top with onions and liverwurst. Usually with onion. Only one of my sisters still likes it too. . Their website recommends creamy liver dips or braunschweiger pop tarts, even a ham and Braunschweiger banh mi. A few years later, as a college freshman, I changed the bacon for spicy coppa. My mom tells me that growing up, her fridge was never not stocked with liverwurst slices, an easy, nostalgic staple that her mom, the child of German immigrants, had also grown up eating.