Open-Faced Liverwurst Sandwich

You know I am a big fan of pork, right? I’m sure you do. Often times my recipes evolve around bacon, or some variant of pork, and this recipe is right up there with the rest of great pork recipes. It’s liverwurst. I know what you are already thinking. Some strange childhood memory of the smell, or texture, or maybe even taste of liverwurst.

Two words; grow up. I recall when growing up watch my friend Paul graze on liverwurst, or Braunschweiger on crackers for a late afternoon snack. I always thought he was crazy for eating that stuff, but now I realize that Paul was on to something.

Liverwurst Sandwich Recipe

Liverwurst, as strange as it sounds is simply delicious. Liverwurst, in a nutshell is pig livers, a ton of great spices, and possibly some onions and other ingredients. I was fortunate enough to make this recipe using Nueske’s smoked liver sausage which has their great, and famous apple wood smoked flavor.

Ingredients: [Print this Recipe]

  • 4 tbsp liverwurst, per sandwich
  • 1 tbsp dijon mustard, per sandwich
  • 1 slice, large marble rye bread, cut in half
  • 1/2 slice of Swiss cheese, per sandwich
  • Red onion, thinly sliced, to your liking
  • 1 pickle slice, per sandwich

Start by smearing the mustard onto your bread. Add a slice of Swiss cheese, then spread on the liver sausage. Top with very thinly sliced red onion, and top with a pickle.

How to make a liverwurst sandwich

That’s it. Very simple ingredients, however extremely complex flavors. Each bite packs this delight like no other. All worries about liverwurst go down the drain. That smokey, creamy texture is just balanced so well with the spicy mustard, the bite of the red onion, then the pickle that just brings it all back together.

Try this. You will love it, and you might just want more and more of that liver sausage as the week goes on. Enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

5 thoughts to “Open-Faced Liverwurst Sandwich”

  1. I love liverwurst — fresh or smoked. Put it on some bread with butter and onion and you have a great sandwich. It’s hard to convince my friends, though. More for me, I guess… Thanks for promoting liverwurst!

  2. Liverwurst on the Pumpernickle Rye with hot pickle pepper relish, mayo and a slice of onion is to die for!! Maybe some thin sliced fresh ripe tomatoes with salt and pepper. Doesn’t get much better than that. Maybe some very rare thinly sliced roast beef, too!!

  3. Nueske’s has about the best liverwurst I have ever tasted. The apple-smoke does it. It also make a fantastic liver pate’. Mix a chunck of the liverwurst with a touch of mayo, some DiJon mustard and the pickle-pepper relish. Some garlic pdr. All to taste. Spread on toasted french bread points or rye bread squares. Touch of chopped parsley on top. Great appetizer with cocktails or beer!!

  4. I am always old school with liverwurst. Yellow mustard, a pickle and a thick slice of liverwurst on rye. I crave it about twice a year.

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