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Let's talk about Liverwurst.

So I've been on a liverwurst kick lately...for me this and head cheese are true underappreciated Chowhound gems of the deli counter. In terms of taste and flavor it pretty much blows the competition away while being one of the least expensive deli counter meats!

I love my liverwurst in a simple sandwich, with grainy mustard and onions. But on a trip to the deli I picked up about 2 lbs of the stuff, and I'm looking for other serving suggestions. What's your favorite way to have liverwurst?

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  1. I have used it as a 'mock' pate, and thinned it a bit by whipping it with some butter and heavy cream (it can be a little salty), and putting the softened mixture in a crock, and serve as an aptz. with sliced baguette, cornichons, and diijon. My guests never new I took a shortcut to my 'liver pate' :)!

    5 Replies
    1. re: gingershelley

      Holy shiz! I am doing this, I just picked up cornichon for no good reason - now I have an excellent one!

      1. re: gingershelley

        I really like this idea, too. I've always found liver wurst too strong on it's own but this sounds fabulous. I used to buy it when on sale and froze it in little cubes for treats for my dog. Her favorites.

        1. re: gingershelley

          Nice one! I love it plain and would probably fight Terrie's dog for little cube treats but this would make it far more interesting for guests.

          1. re: tcamp

            Best laugh of my day!! She was spoiled but her liverwurst frozen treats were her favs.

          2. re: gingershelley

            This sounds so delightful. I'm going to have to try it. :)

          3. mmmm Liverwurst. I have loved it since I was a child. Then I would have it with mayonnaise on white bread. Now I prefer it with mustard on a crusty sourdough, or just straight off my fingers.

            When I read that Martha Stewart would eat a whole tube of Braunschweiger on the way home from the grocery store I knew then she was truly a kindred spirit.

            1. I used to make a spread that had sauteed onions, mushrooms, cream cheese and liverwurst. It was all pureed in the food processor after browning the vegetables. Very tasty.

                1. re: greygarious

                  arrrrrgh! the CH search engine strikes again :)
                  Here's my question from a couple of years ago....

                  1. re: bbqboy

                    And I have to stick with my reply; thick slices of Braunschweiger on white bread with Miracle Whip, not mayo. Some sliced onion makes it even better. As I mentioned in the above thread, I was lucky enough to be able to enjoy it fresh out of the smoke house at the old Wilson and Co. packing plant in Kansas City in the mid 60's. We sliced it off of 20# bungs that we were producing for an Army contract. They were still warm. Wow.

                2. Two pounds is a lot, but I once took down a bunch with a sampler/platter approach. I took a cutting board and placed on it a hunk of crusty white bread, a couple quartered slices of dense pumpernickle, a pile of sliced onions, some slices of new pickles, a sliced hard boiled egg, a large dollop each of mayonnaise and grainy mustard, and, of course, the liverwurst.* It took more than one knife, a few IPAs, and the better part of a Jets playoff game, but I finished a quantity that was quite impressive - alternating combinations one mini spread at a time.

                  Off topic, but Jersey-centric: If you have a chance, joon, there are housemade 'wursts at European Provision in East Brunswick (http://www.europeanhomemadeprovisions...) and D.A. Barsch (http://dabarsch.com/) in Toms River that are worth the trip. If you go, don't forget to try the Goose version at EP and/or the coarse calves' liver version at Barsch.

                  * I may have taken a little Swiss cheese from my wife's plate, as well.

                  1 Reply
                  1. re: MGZ

                    That actually tastes like a really tasty platter! I saw a recipe somewhere for liverwurst french onion dip so I made some for NYE, I thought it was really tasty! Basically it's just sour cream french onion dip with liverwurst buzzed in. Super tasty and a great party dip! I finished it with some fresh scallions and cracked pepper.

                    Those shops you linked look awesome! Tell me they have homemade head cheese and I'll be there in no time. I've been wanting to make a mock-banh-mi with liverwurst and head cheese.

                  2. It may be the bloody mary talking, but I am thinking that I can use the coissant I have to make a sandwich of liverwurst and bacon this afternoon. Not a bad way to enjoy New Year's Day and football all at once, heh?

                    6 Replies
                    1. re: MGZ

                      OK, so I warmed the coissant first. I filled it with a liverwurst made from both calves' and pork liver, a couple thick slices of hot bacon, some mayo, freshly grated horseradish, and slices of red onion. The single best liverwurst sandwich of my life. Perhaps the best thing I ate during the entire Holiday season (which is kinda funny considering how much I cooked and ate this year).

                      1. re: MGZ

                        Yum yum! Do you have a favorite brand?

                        1. re: joonjoon

                          The course calves' liver at DA Barsch may be my favorite, but I picked up a tube of Gaiser's at Delicious Orchards last week that I used for the sandwich. It's excellent. The Schaller & Weber products are available at some of our local Shop Rites and I have really enjoyed those in the past.

                          European Provisions makes a couple different types of head cheese.

                          1. re: joonjoon

                            OK, so with the Giants hosting a Sunday afternoon playoff game, I thought, "It's liverwurst sandwich time again." Honestly, I still had half of the Gaiser's left really wanted to see if I could recreate the magic of a week before.

                            The small bakery in town was sold out of croissants, so I settled for a crusty Portuguese roll from the supermarket. I wound up increasing to three slices of bacon and adding some pickled hot pepper rings, but the overall result was merely an A-, not the supersandwich I had consumed just seven days prior. The addition of the peppers was a worthwhile one, but the roll was not. I suppose I will just have to keep trying . . .

                            1. re: joonjoon

                              Yes, yes, yes. Nueske's Smoked Liver Pate', which is elegant talk for Braunschweiger Liverwurst. I see that in their catalog it's called Applewood Smoked Liver Sausage but I bet it's the same thing. It's made in Wisconsin. In Chicago we buy it at the Treasure Island markets but you can order it online. In a class by itself. Every week a heap of it is delivered to the store and by the end of the week the pile has disappeared. Google Nueske's.

                              1. re: Querencia

                                Nueske's liverwurst is an excellent product. I've always loved liverwurst (liver sausage) but no longer purchase any factory farmed meat products. That was restricting my liverwurst consumption! Nueske's, as well as a farmer at Union Square Greenmarket in NYC [Flying Pigs Farm] have rectified that situation, happily.

                        2. Liverwurst is generally a simple sandwich like yours with mustard and onions.....

                          On occasion, I always like like a combination Jewish Deli of Pastrami and Tongue with Chopped Liver......I see no reason why liverwurst could not be substituted.

                          3 Replies
                          1. re: fourunder

                            Man, I'd kill for some Kosher deli chopped liver and red onion on a fresh bialy, it's been 30 years!

                            1. re: mrbigshotno.1

                              I rarely get disheartened on this site, but your post makes me sad for you...

                              : 0 )

                            2. re: fourunder

                              Tongue, pastrami and chopped liver...now that's my idea of a good time.

                            3. I love liverwurst. Not so much Braunschweiger though. I used to eat it on saltines as a snack when I was a kid. There's a local deli here that makes there own. So good. They sell sandwiches too. Liverwurst and mustard on Polish Rye bread. Yum. Wish I had some for lunch today!

                              5 Replies
                              1. re: Jen76

                                Liverwurst on the very small rye bread (goldschlargers?) about the same size as saltines, mixed in with cold fried red onions and layered on a very thin slice of tongue. I used to do them open faced, but my visitors disliked the look.

                                A local place often has "head cheese" in bulk for $.75/lb for 5# cuts as well as their liverwurst at $1/lb. I microwave most of the "jelly" out of the head cheese, add a lb (pre-cooked from the same place) mild Italian sausage and some browned vadalia onions. Put through the food processor, then hand mix with the same amount of liverwurst. This being Wisconsin, for the last Super Bowl I made small balls out of the mixture, beer battered and deep fried them. The response was awesome.

                                1. re: exvaxman

                                  What local place is this!?! OMG I'm creaming my pants at those prices!

                                  And those "mystery meatballs" sound amazing!!! I will definitely have to try these.

                                  1. re: joonjoon

                                    Klemets outlet on the south side of MKE.
                                    Things change daily. Prices have been going up due to new management. Items change daily and you have to "hit" at the right time. They also offer if you buy a reuseable bag for $2 a "free" item every time you return with it and spend $20.
                                    I was picking up packages of 8 griddle franks for $1 and splitting them in two franks for scout camp outs on the cheap this summer. They open at 8:30 and are very nice people.

                                    The $45 dollar Allen brother Italian sausage thing for three pounds was there last week for $1.50/lb. other sausage items when not bought in bulk are 1/2 retail. Obviously cheaper when bought in the 5# packages. Beats the heck out of the "old Wisconsin" outlet in Sheboygan due to their increased prices.

                                    1. re: exvaxman

                                      Another example of pricing. My kid loves their ham sticks. When I see them there, I think it is $7 for a couple of lbs. $4 per 8oz retail at best. When going there, also hit the "salad" shop around the corner. About 1/2 the price of even Woodman's for the same thing. Cheaper for me to buy tuna/ham salad, multiple dips, etc. than to make them even without considering time. Very small parking lot under the bridge, so be prepared if you hit at lunchtime.

                                      1. re: exvaxman

                                        Wisconsin? I guess it's time for a road trip...

                              2. Rye bread, one slice with mayo and one with Guldens spicy brown. Then layer liverwurst, sliced onions, and potato salad.

                                5 Replies
                                1. re: Floridagirl

                                  I was raised eating liverwurt sandwiches and thus, like so many of us, am rigidly loyal to a particular preparation. I would never ever think of eating them any other way than:
                                  seeded rye or pumpernickel
                                  romaine lettuce
                                  with kosher dill pickles on the side.
                                  To this day, i would never THINK of eating liverwurst unless i had all those ingredients! BUT your idea of adding potato salad to the sandwich- is a very intriguing one to me. I think it would help tone down what can be a very strong liver flavor. Thank you!

                                  1. re: opinionatedchef

                                    That's what this thread is all about...breaking down your liverwurst preconceptions and barriers. I'm gonna try a liverwurst pb&j when I get home.

                                    1. re: joonjoon

                                      I'm gonna try a liverwurst pb&j when I get home.


                                      sorry, but that does not seem like a good time....

                                      : 0 )

                                      1. re: joonjoon

                                        Try a little homemade fig jam and carmelized shallots instead.

                                        1. re: joonjoon

                                          Uh, I used to eat liverwurst PB&J all the time when I was little. Sometimes I'd add cream cheese as well. Not so much anymore, though...

                                          My other favourite was liverwurst and mayo on stoned wheat thins crackers. Mayo has to go on top of, not under the liverwurst. Pickles on the side are optional. This one I still have on occasion. I don't buy liverwurst too much anymore, but whenever I'm a little low on iron, I absolutely crave it, always on crackers with mayo.

                                    2. Yes, definitely under appreciated . My personal favorite is liver wurst on white bread with mayo cut into a circle with a drinking glass. Yes, that's how my momma used to make it for me! Big glass of milk on the side with some celery sticks. For something a little more interesting, a local deli makes a Best of Wurst sandwich with liverwurst and bologna in a wrap with coleslaw.

                                      2 Replies
                                      1. re: Woodensandals

                                        i LOVE that your mom got creative with the circles! I still fondly remember how our favorite babysitter (when I was 6) showed us what a genius she was by making us BUTTERFLY sandwiches (a square sandwich cut on the diagonal and arranged with the apex of each side's triangle- facing the other apex ,in the middle.) :-}

                                        1. re: opinionatedchef

                                          Aww, we got butterfly sandwiches too! How funny that all the kids get special shapes to entice them to eat lunch, even if it's a simple cut or a drinking glass.

                                      2. I love liverwurst/Braunschweiger. enjoy hiding a bit of it with meatball mixture to add a slight twang.

                                        4 Replies
                                        1. re: iL Divo

                                          What is the difference between liverwurst and braunschweiger?

                                          1. re: sydthekyd

                                            Braunschweiger is liverwust that' s been braunschwieged.

                                            Time for another cocktail!

                                            1. re: sydthekyd

                                              Braunschweiger is a type of Liverwurst that is in a natural casing and is smoked or has a smoked flavor. Though in the U.S. they seem to be interchangeable.

                                            2. re: iL Divo

                                              or next door neighbor sneaked a very small amount into her Mexican/Spanish rice-seriously best I ever had.
                                              also a small amount in Bolognese sauce along with the other meats adds a nice touch. not too much though or it goes too far in that direction.

                                            3. Like many other posters, liverwurst sandwiches were part of my childhood. Right before christmas, i had my first one in decades at a little sandwich shop while visiting family. I stuck to childhood tradition: white bread, mayo, lettuce. Dad used to add sliced onions and horseradish, and I think I'll try that next time. I also used to eat it straight from the tube.

                                              I like the idea of spreading it on saltines. Maybe I'll include that on an appetizer tray for a sibling get together next weekend. Tho the mini shit on a shingle appetizers didn't go over too well last year.

                                              1. maybe a bit OT, but i have been trying to eat more liver, having become almost relentlessly anemic last year.

                                                do you guys just buy regular supermarket liverwurst? the thought of eating factory-farmed pig livers (because of the liver's function as toxic cleanser for the body) kinda grosses me out. i make a special trip for organic-no-antibiotics-no-soy-blah-blah chicken livers.

                                                is there a place, or a brand, in new england i should look for? my butcher doesn't make any.

                                                3 Replies
                                                1. re: hotoynoodle

                                                  I get mine from the local BJ's deli. They carry Thumann's and Dietz & Watson, both of which I like...for me liver is a once in a while treat so I'm not *too* concerned with where it came from.

                                                  1. re: hotoynoodle

                                                    Not sure how far away it's sold, but I get Shaller and Weber at most of our local supermarkets. They call it pate but it's really just liverwurst. There are all different varieties, in different colored packaging, I like the goose the best. Veal is close second.

                                                    1. re: hotoynoodle

                                                      Schaller & Weber is carried by Roche Bros/Sudbury Farms, in the gourmet cheese section. It is in 8oz tubes and is VERY rich. I get 6-8 sandwiches from one tube. It's supposed to be available at the Wursthaus in Norwood, too. This is the stuff that all delis sold when I was growing up on Long Island, and is the real deal. I much prefer it to anything I've had from Karl's in Saugus, though I know Karl's is a CH favorite.

                                                    2. I am amazed at how many people add mayo and mustard to their liverwurst sandwiches.

                                                      Having grown up in Germany, I often had liverwurst on black bread, topped only by a few cucumber slices & a bit of salt. I kinda need that brightness/freshness of the cukes to cut through/complement the chalkiness of the liverwurst.

                                                      We have varieties with apples, chives and other nice things over there. I always buy some when I first get back.

                                                      4 Replies
                                                      1. re: linguafood

                                                        I was thinking of doing a liverwurst sammy with sliced apples! I think that might be really tasty. Or how about a Liverwurst PB&J?

                                                        1. re: joonjoon

                                                          Knock yourself out. I am not a fan of PB&J, but who's stopping you? '-)

                                                        2. re: linguafood

                                                          well, so far, from you and others on this thread, i'm going to try versions with potato salad; and apples; and swiss. neat ideas to shake up 60 yrs of sameness! thank you all!

                                                          1. re: linguafood

                                                            When I came up with my own favorite sandwich, I was a ten-year-old kid living in a household in which ANY lunch-meat sandwich absolutely required butter and mustard on one slice of bread, mayonnaise on the other. Those were simply the House Rules, almost certainly because that's how Mom liked them. Anyway, my sandwich was braunschweiger, swiss cheese, sliced hardboiled egg and a bit of lettuce. S&P and a dab or two of extra mayo on the egg. I still require one or two of those a year; keeps me young.

                                                          2. In this sandwich, I am a creature of habit:

                                                            Good crusty seeded rye bread
                                                            Brown mustard
                                                            Aged swiss cheese
                                                            Sweet onion slice

                                                            1. I like it pretty straightforward: on thin sliced rye with Dijon mustard.

                                                              Best liverwurst sandwich I've ever had is at McSorley's Old Ale House in Manhattan -- really thick slices on good rye bread and the best hot mustard I've ever had. Anybody know what it is?

                                                              2 Replies
                                                              1. re: berkleybabe

                                                                I think they add Colman's dry mustard to standard "ballpark" yellow mustard (not French's but a generic type they buy in large quantities.) The bite also makes me think horseradish but Colman's has that kind of flavor, too.

                                                                1. re: penthouse pup

                                                                  Wow, thanks...maybe I'll noodle around with that. Seriously, the mustard rocks!

                                                              2. Just went to the OR coast this past week for a post-Christmas family reunion. I took some cold cuts from my new-favorite deli 'Hans Sausage and Delicatessen' in Burien, WA. Took their homemade liverwurst (the mild with garlic kind - they make 5 different varieties!), some 'veal loaf' - a fine grind head-cheese type loaf, thinly sliced, and some kind of dark garlicky house-made salami.
                                                                I made liverwurst and thinly sliced apple sandwiches on dark rye with a dab of dijon and shaved red onion. Yum! I converted both brother in laws to the liverwurst club... Yeah!
                                                                Can't wait until Han's opens tomorrow to go get some more for the new year. Going to try at least 2 other kinds, and will report back:)

                                                                1. Using the precedent of chopped liver, I used to add hard-boiled egg and onion to a liverwurst sandwich. Carrying that farther, I now prefer egg salad on top of the liverwurst. The egg salad contains the mayo, onion, and mustard that I would otherwise be putting onto the pumpernickel bagel. Additional sweet onion slices are optional but nice.

                                                                  3 Replies
                                                                  1. re: greygarious

                                                                    now stop greyg, you're making me want to head to the store and make a homemade chopped liver and yes, hard cooked eggs on top and the tiny shards of red onion through and through, so good.

                                                                    1. re: greygarious

                                                                      Love egg salad and liverwurst sandwich.

                                                                      1. re: greygarious

                                                                        When I was younger and didn't worry about calories, I always ordered egg salad instead of mayo on all my deli sandwiches. Forgot all about that!

                                                                      2. Any way, as long as it's Nueske's, which is hard to find. See if it's in your area. It's the poetry of liverwurst.

                                                                        1. Start with pumpernickel bread, grainy mustard on one slice, then your liverwurst, sliced red onion, and then, on the other slice of bread, cream cheese..
                                                                          From my Brooklyn Grandmother, many years ago, and now a favorite of mine.
                                                                          Also wonderful on a plate next to some latkes and sour cream.

                                                                          1. In sandwiches. The best liver sausages I ever ate were made by Usinger's of Milwaukee. They make several kinds, including a coarse-ground (or chopped) "country" version. If you can get any of them, they're all totally great. Not sold in all parts of the country, unfortunately.

                                                                            1. Would you believe I make redneck Bahn Mi's with them. Both liverwurst and headcheese in a toasty roll, mayo, dash of fish sauce, cilantro, quick pickled daikon carrot slaw, siracha.

                                                                              Other times I just eat it plain on a cold cut tray.

                                                                              5 Replies
                                                                              1. re: Crockett67

                                                                                Oh my god I love you. I've been meaning to make "American deli banh mi" with liverwurst and head cheese also! Maybe a couple slices of ham or salami too.

                                                                                It's a damn shame less and less places carry head cheese now. :(

                                                                                1. re: Crockett67

                                                                                  I'll see your toasty roll and raise you a couple of those Costco instore bakery pretzel rolls (Brezeln). For me, hold the cilantro and sriracha, add mustard. Perfect "Bavarianh Mi"!!!

                                                                                  1. re: greygarious

                                                                                    Different. I don't know about pickled daikon carrot slaw and fish sauce, but eh I've heard worse.

                                                                                    1. re: Crockett67

                                                                                      If you've never had a banh mi, you must. Truly one of the world's greatest sandwiches.

                                                                                      1. re: joonjoon

                                                                                        Oh, I've had a Banh Mi, just not on a pretzel roll.

                                                                                2. Mayo, mustard and thinly sliced onions on toasted sourdough or rye.

                                                                                  1. Low carb style, package to mouth. I prefer Braunschweiger which is usually smoked version of LW.

                                                                                    1. My wife and I were in Budapest in late June/early July.
                                                                                      First off, the Hungarians "get" livers of all types: goose, duck, chicken, etc.. Having said that, I would carve a slice of liverwurst every morning for breakfast, add some fresh fruit to the plate, grab a pastry, an excellent cup of coffee and a glass of champagne. The buffet at the Kempinski Hotel was addictive.

                                                                                      2 Replies
                                                                                        1. re: MGZ

                                                                                          I'd like to think that Budapest and I really hit it off. They have great wines, coffee and pastry. When you add their passion for livers of all stripe and their innate sense of humor, well only a churl could cavil.

                                                                                      1. I'm lucky that there's a German deli in Van Nuys, CA by my house.
                                                                                        Here's my order
                                                                                        2 rolls Liverwurst fine cut Thumanns
                                                                                        More smoked ham 1LB
                                                                                        Black forest Salami 1/2 LB
                                                                                        a Garlic Salami 1/2 LB
                                                                                        Swiss Cheese 1 LB

                                                                                        Toasted bread
                                                                                        Rye from Jewish Deli,
                                                                                        Sourdough THICK cut from Panera Breads,

                                                                                        Sandwich DINNER
                                                                                        1 tube liver wurst , layer salamis, ham, cheese, Spicy mustard, mayo. Mix and match until tube is done...
                                                                                        That might last about 4 days....

                                                                                        1. Growing up, my mom always bought Oscar Meyer brand, and us kids called it "goose liver". My mom served it on soft bread with mayo, cheddar cheese, and a slice of tomatoes.

                                                                                          1. Fresh sourdough bread, Kraft sandwich spread and thick slices of smoked liverwurst - nom nom. Nom.

                                                                                            1. Nothing but romaine for liverwurst sandwiches. Around here (kansas city) the best I can buy is boar's head. I actually can't eat the mass market versions (oscar meyer or whatever) anymore, something in them makes my throat close up and I have trouble breathing. But they weren't that good anyhow. I grew up with liverwurst and romaine and miracle whip on whole wheat or rye, bread made by Mom. I add tomato and onion these days. And I like caraway rye with it. FYI, Joy of Cooking has a lot of uses for liverwurst in the lunch section. Often mixed with condensed tomato soup, haha.

                                                                                              1. Please tell me that I am not the only 'hound who, when these old threads pop back up, cancels his original plans for lunch and picks up some liverwurst?

                                                                                                19 Replies
                                                                                                1. re: MGZ

                                                                                                  Me too!!!MGZ,
                                                                                                  I have to go to the market later, because we are having company for dinner...you know I gettin' some and it will not make it home...I am guilty of leaving the wrapping in the car, only to get busted by Mrs.

                                                                                                  1. re: MGZ

                                                                                                    Yup! I just happened to be on my way to Karl's when this popped up once again. Have some rye bread sponge getting ready for bread making tomorrow.

                                                                                                    1. re: MGZ

                                                                                                      I can't get liverwurst in Singapore as far as I know, so I have to make my own. So I'd have to head off to buy liver...

                                                                                                      1. re: LMAshton

                                                                                                        I just bought a third of a pound of a locally made, coarsely ground, veal and pork liverwurst, LMA. In tribute to your suffering, I'll top it with whatever you list. You name it, and I'll eat it, after sayin' a prayer to your well bein'!

                                                                                                        1. re: MGZ

                                                                                                          MGZ, you're hilarious! :D Nah, enjoy it however you want. I'll make some liverwurst in a few weeks. Won't be the first time, and luckily, the hubs loves my liverwurst. I make mine with chicken livers, though. :)

                                                                                                          1. re: LMAshton

                                                                                                            I've had liverwurst made with all pork, all veal, combinations of the two, and even goose (which, from this place, should you ever find yourself just south of the armpits of The Garden State, I hope you'll try: http://www.europeanhomemadeprovisions... , is my favorite 'wurst of 'em all).

                                                                                                            Similarly, I have eaten the liver of almost every chicken I've roasted in the past sixteen years. Same goes for turkeys. Nevertheless, while I've had pates made from foul livers and those that were just magnificent fowls, I've never been blessed enough to have a homemade, chicken liver liverwurst. I sincerely look forward to that day.

                                                                                                            Thanks for your kind words, Merry Christmas, and my 'wurst wishes for the New Year!

                                                                                                            1. re: MGZ

                                                                                                              Oh my. That shop looks just... fabulous. My family are all from a community of Mennonites south of Winnipeg, Manitoba. In that community, you can get the best German sausages, mustard, and so on. That's what I grew up on.

                                                                                                              The chicken liver liverwurst is because, well, that was all I had to work with at the time. I was in Sri Lanka when I first tried making my own, and liver choices there are not wide. I could have gotten beef with my mother in law's help (my husband and his family are all Sri Lankan), but from my local grocery, chicken liver was all I could get. It worked out well enough that the husband wants more, as do I, so I'm not complaining. :)

                                                                                                              Wurst wishes back at'cha! :)

                                                                                                              1. re: LMAshton

                                                                                                                I do so revel in the dichotomy of the best of the 'wurst.

                                                                                                                  1. re: joonjoon

                                                                                                                    I wound up just goin' with a classic spread, joon. Half a loaf of crusty bread, a pile of sliced onions, another pile of sliced cherry peppers, some mayonnaise, the liverwurst, and a couple knives on a cutting board. Slice the bread, smear on mayo, smear on 'wurst, drop on toppings, and repeat ("always repeat"). In the end, there was nothing left but a desire to get another beer and having to wash the dishes.

                                                                                                                    1. re: MGZ

                                                                                                                      Cherry peppers with liverwurst! that's a new one for me. Is there anything you don't eat spicy? LOL

                                                                                                                      1. re: joonjoon

                                                                                                                        The mayo with liverwurst is a new one for me!

                                                                                                                        1. re: coll

                                                                                                                          There's a lot of love for mayo and liverwurst on this thread. When you think about it, fat + fat > fat alone: cheese on a burger, Buffalo wings, pepperoni on a pizza, fried chicken livers, nachos, a hot fudge sundae, etc.

                                                                                                                          1. re: MGZ

                                                                                                                            I know, it just was the straw that broke the camels back (so to speak, I'm not THAT upset about it). I'm sorry because I wasn't directing it at you particularly, just saying in a general kind of way. If I didn't have mustard I don't know that I'd even eat the liverwurst, I guess because it cuts the richness.

                                                                                                                            But then again, all the other things you mention above (pepperoni, cheeseburgers etc) make me a little queasy too ;-) to each his own, and to thy own self be true, etc.

                                                                                                                            1. re: coll

                                                                                                                              I guess it's good I didn't suggest the bacon, egg, and cheese in a doughnut, huh?

                                                                                                                              1. re: MGZ

                                                                                                                                On a hard roll, with ketchup, sounds good to me!

                                                                                                                        2. re: joonjoon

                                                                                                                          Sometimes, you fall behind in the count and know that there's nothing to do but bring the heat!

                                                                                                        2. re: MGZ

                                                                                                          Right with you MGZ.

                                                                                                          half my food brain lives in the south/sc.lowcountry.

                                                                                                          the other half a brain lives in old chicago north side neighborhood now known among the hipsters as Roscoe Village, where I go to the Paulina Market (it was there in the 1950s) w/sawdust on the floor, bologna and sausages and the liverwurst of my dreams. Paulina market is still there. Go if you can.

                                                                                                          When i was the St. Lucia girl for my family I brought my parents cold beer, liverwurst on pumpernickle w/mustard and horseradish, pickles on the side and coffee w/saffron buns for finish. This was at 8 am.

                                                                                                          I have beer and pumpernickle and liverwurst right here. Wish all the CHs were too.

                                                                                                        3. This thread makes my heart SING!

                                                                                                          I was raised with liverwurst in our family diet and now, as a grown woman, I still get cravings for the occasional liverwurst sandwich. Just the mention of the word makes my husband gag, but I absolutely love it.

                                                                                                          My favourite way to eat it is to spread it on a lightly toasted rye bread (or some other denser bread that is more toothsome than your run-of-the-mill wonderbread) and add slices of ripe tomatoes. The earthy, umami flavourings of this pairing are absolutely to die for in my books and when I get that hankering, well, no other combo will do.

                                                                                                          I have never tried it with mustard but it sounds like something to look into, though mention of pairing it with mayo or butter makes me feel a bit queasy, given the inherent fattiness of the liverwurst itself.

                                                                                                          1. On white bread (with butter), plenty of ULTRA-thin sliced onions, and lots of nice brown/spicy mustard... with 3-4 THIN slices of liverwurst, rather than 2 thick ones.

                                                                                                            It's one of the few "people" foods that my cat LOSES her mind over.

                                                                                                            Have found that it freezes/thaws well. I usually buy it by the slice (6 thin ones) rather than the lb. When the 1 lb packages are on sale, I'll slice, put paper between slices and freeze... 5-6 slices to a package.

                                                                                                            1 Reply
                                                                                                            1. re: kseiverd

                                                                                                              Yes!!! i'm with your cat.

                                                                                                              Freezer discovery here too. Since Mr.Kariin is dubious about liverwurst, I get as much as I can from the German Meat Market nearby (all the real stuff) in Columbia SC and freeze that way. nothing goes bad and a liverwurst fix is always accessible. Good idea, glad you shared.

                                                                                                            2. There is this place a good hour and a half drive north from my house owned by a German man. He makes his own sausages including liverwurst and headcheese. It's like insanely good. Can't compare to store bought...

                                                                                                              1. Growing up in downstate Illinois, all our lunchmeats were Oscar Mayer, and Braunschweiger was a frequent visitor to the Owen refrigerator. I think I was around nine or ten when I came up with what's still about my favorite sandwich: Braunschweiger, Swiss cheese, sliced HB egg, a leaf of lettuce, lots of mayo and some mustard on homemade white bread. I usually have it on sourdough now, though the last few I had were with the half-loaf of house-baked rye I got from Agoura Deli, after I'd removed about three-quarters of the liverwurst from my sandwich and had'em wrap it up. Got two more sandwiches from that!

                                                                                                                I've had grilled liverwurst and cheese at a lunch counter up in Anchorage, various kinds of it on various breads from a wonderful German deli in Sunnyvale (goose liver with pistachios! Oh! Oh!), and simply slathered on crackers with a slice of cheese. Thinned out with mayonnaise and emitted from a cake decorator with no tip inserted onto crackers, it was an "appetizer" for a scatologically-themed dinner our friends are still talking about ten years later … and sometimes asking for a repeat!

                                                                                                                I have never used it in a dish, though I'm wondering if it couldn't be used in a liver dumpling recipe. The few I've seen are basically ground cooked liver and soaked-and-squeezed bread mashed together with seasonings, then steamed or boiled, and liverwurst would seem a good candidate for something like this. Another thing to try while the House Vegetarian is off somewhere else!

                                                                                                                1. I grew up in Northwest Indiana, about 35 miles from downtown Chicago. From about the age of 6 to 11, my best friend's mother used to routinely offer us Oscar Meyer Braunshweiger (on Wonder Bread) for lunch. I had no idea what Braunshweiger was, knew that I hated liver, and would never have tried the stuff if I had known.

                                                                                                                  Strangely, even at that age, I must have had some Chowhound in me, because I thought the stuff was a little strange tasting, but had flavor, unlike the other sandwich meat offerings my friend's mom had. By the time that I learned Braunschweiger was made from liver, I had developed a taste for the stuff. (At an older age, this was the same way that I learned to love gin martinis, cilantro, kalamata olives, blue cheese, etc.--You don't necessarily like it that much the first time you try it, but it grows on you.) It no longer seemed so strange and was a much better alternative to close-to-plastic bologna or others.

                                                                                                                  I had Oscar Myer Braunschweiger recently for the first time in years and was blown away by how salty it was. This may have been a quality control problem because it is inconceivable to me that anyone would eat something that salty, and I love salty things.

                                                                                                                  Still, you asked for how I have it: About a half inch of Braunschweiger spread on soft, thinly sliced pumpernickle, with thin slices of onion cut Lyonnaise style, and ball park-style yellow mustard.

                                                                                                                  1. By the way, for any 'hounds who may find themselves in a pickle (not in the good way), and need some liverwurst love delivered to their place before the clock strikes twelve and Miley descends on the ball, I vouch for these guys: http://www.schallerweber.com/products...

                                                                                                                    8 Replies
                                                                                                                    1. re: MGZ

                                                                                                                      MGZ...Actually they are 5 minutes from my house...I make a regular run all the time...a hidden gem!

                                                                                                                      1. re: PHREDDY

                                                                                                                        They also have the best bread and butter! Wish my aunt still lived near them too.

                                                                                                                        1. re: PHREDDY

                                                                                                                          im interested. for the full line, do I need to goto Manhattan?
                                                                                                                          or is the Astoria plant a store as well?

                                                                                                                          1. re: Gastronomos

                                                                                                                            The plant doesn't do retail; you'll have to go into Yorkville. On the bright side, you can ask the very helpful countermen for some recommendations and tastes. I find it hard to leave without picking up some of their fresh liverwurst (the kind that has to be cooked when you get home), wurstsalat and rollmops.

                                                                                                                        2. re: MGZ

                                                                                                                          All the Russian stores in town sell Schaller & Weber (lots of Russians here in Boston). While we're on the subject - have you tried Schaller & Weber's Teewurst? It's a smoked pork, spreadable paté that I first fell in love with when I lived in Germany years ago. S & W is the only US producer I'm aware of. Addictive stuff!

                                                                                                                          1. re: BobB

                                                                                                                            Thanks for the hint! I will ask at my Ukrainian grocery this afternoon. Surprisingly most of her high fat harder sausage done traditionally comes from a place in Tenn.

                                                                                                                            1. re: BobB

                                                                                                                              I've had the coarse version a couple times. I'd be glad to have it anytime!

                                                                                                                          2. I love liverwurst but ever since the local Karl Ehmer's closed down a few years ago, the best I can find is Schaller & Weber here in the NYC suburbs, which I feel is only ok, but nothing great.

                                                                                                                            All the mentions of mayo and I've never tried that. Either mustard, or usually nothing but liverwurst and raw, sweet, onion and some sliced pickle on occasion.

                                                                                                                            1. OK, BIG NEWS EAST COAST LIVERWURST LOVERS:
                                                                                                                              SHOPRITE has their own brand of Liverwurst -- $3.29/lb -- DELICIOUS!!

                                                                                                                              You're welcome!!

                                                                                                                              1 Reply
                                                                                                                              1. re: YumTown

                                                                                                                                went to shop rite today,june 19-no store brand liverwurst- they "sometimes" carry it-usually when there is a sale. Decided to try jones chunk of liverwurst- ok but will stick to my regular boars head

                                                                                                                              2. Got a new one for you, joon. The 'wurst McMuffin I ever made. Toasted English muffin, two slices EP liverwurst, runny fried egg, slice of American cheese, and some chopped onion. Gloriously messy and a fine way to start the day's eating!

                                                                                                                                I doubt it's going to replace Pork Roll, Egg & Cheese as the Official Breakfast Sandwich of the Garden State, but I liked it. Next time Eggs Benewurst (or should that be Eggs Wurstedict?) - bring on the Hollandaise

                                                                                                                                7 Replies
                                                                                                                                1. re: MGZ

                                                                                                                                  Fried bologna is pretty darn good on a breakfast sandwich too.

                                                                                                                                  1. re: MGZ

                                                                                                                                    Going to try it MGZ...sounds great!!

                                                                                                                                    1. re: PHREDDY

                                                                                                                                      It's probably worth giving more thought to the cheese. If pushed, I'd say that was the Achilles' heel of the beast. Maybe something with more backbone? Gruyere? Might haveta do a little stubble strokin' and ponder that part a bit.

                                                                                                                                      1. re: MGZ

                                                                                                                                        Something smokey like Gouda or sharp like cheddar? I think I am going to try both, and also try one on a whole wheat roll.

                                                                                                                                    2. re: MGZ

                                                                                                                                      That sounds awesome!! Did you have your wurst hot or cold?

                                                                                                                                      1. re: joonjoon

                                                                                                                                        I just put it directly on the hot, bottom half of the muffin and under the hot egg. It was pretty cool to start, but began to get warmly oozy.

                                                                                                                                    3. From years of experimentation, I have found that a liverwurst sandwich can be surprisingly good with a light smear of hoisin sauce.

                                                                                                                                      13 Replies
                                                                                                                                        1. re: cowboyardee

                                                                                                                                          Breakfast this morning was on you, cowboy. I started with half a toasted muffin, smeared with hoisin, and topped with the liverwurst. Good stuff. For the second half, I topped the pate with some Thai basil leaves and scallions.

                                                                                                                                          Thanks, Dude! (Now get back to playing with knives)

                                                                                                                                          1. re: MGZ

                                                                                                                                            Forgot to tell you...Fathers' Day..the kids bought me a 3 lb piece of Thumans Liverwurst, that was probably at least 5 lbs to start...I like the tied and clamped end...been working it over since Sunday...
                                                                                                                                            Doubled up on my cholesterol medication....it is worth it...I also got an array of mustards and some wasabi mayo, which is just super on a nice creamy slice!!! with my eyes closed I is the best "sushi" I ever had!

                                                                                                                                            1. re: PHREDDY

                                                                                                                                              Oh, you guys! You just made me remember I have half a tube of Karl Ehmer onion liverwurst in the fridge and was just wondering what's for breakfast. Goodbye, cruel world!

                                                                                                                                                1. re: PHREDDY

                                                                                                                                                  Livin' on the edge, as always!

                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                      Off to the kitchen! I'm sure my blood test will be reflecting this, so thanks in advance. My thought is, liverwurst on rye with lots of devilled egg salad, that should hold me for awhile.

                                                                                                                                              1. re: PHREDDY

                                                                                                                                                What about a Liverwurst Musubi? I bet that would be fantastic!

                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                    Musubi, o-misubi, is also onigiri, basically a handful sized sushi rice ball with a small amount of filling of some type.



                                                                                                                                                    1. re: JMF

                                                                                                                                                      Got it...and Why not?
                                                                                                                                                      You know I think it would taste really great..Mees thinks gona take some chunks of liverwurst to my goto sushi bar...either I'll get thrown out or there will be something new on the menu..

                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                        I'd try that. Also some pate foie gras with truffles in an onigiri might be mighty tasty too.

                                                                                                                                          2. I adore it with Inglehoffer Creamy Dill Mustard.


                                                                                                                                            No, I do not work for this company. It just blends so well with fine liver sausage.

                                                                                                                                            1. My favorite way is to have the liverwurst (braunschwager, smoked liver pate') be from Nueske's. I think it originates in Wisconsin. It is sold in Chicago and can be ordered online. You simply cannot imagine how good. If you are a liverwurst lover, Nueske's will make your eyes roll back in your head. And no, I don't work for them.

                                                                                                                                              1 Reply
                                                                                                                                              1. re: Querencia

                                                                                                                                                Thanks for the tip - I get their bacon by mail order regularly but have never tried their other products.

                                                                                                                                              2. Reading this thread is making me so hungry. I eat my liverwurst with swiss cheese and mustard on a good rye bread.