Liverwurst (also known as liver sausage) is a rich, spreadable deli meat made from pork liver, spices, and sometimes bacon or onions. It’s been a European staple for centuries—especially in German, Polish, and Scandinavian cuisine. But when you layer it on rye or pumpernickel with the right accompaniments? That’s when the magic happens.
Let’s make some liverwurst sandwiches that respect tradition but bring in a little modern-day flair too.
Ingredients (Classic Version)
- 2 slices dark rye or pumpernickel bread
- 3–4 thick slices of liverwurst (Braunschweiger is a popular variety)
- 1 tablespoon yellow or Dijon mustard
- 3–4 thin slices of red onion
- Optional: sliced pickles or cucumber
- Optional: butter or mayo for the bread