Liverwurst Sandwich

“Ew! Liverwurst!”

It was a familiar chorus when we were kids, and instead of peanut butter and jelly, we opened our lunch box to a liverwurst sandwich.

Sigh.

I suppose if it was called “saucisse de foie de porc” (pork liver sausage) we wouldn’t have had such a problem with it. But with the combination of “liver” (not every kid’s favorite food) and “sausage” (sounds a lot like “worst,” like in the worst sandwich ever), we weren’t inclined to like it.

Thank goodness we are now adults with more discerning palates and an openness to reconsider the food biases of our youth. (Right? One can only hope.)

Liverwurst tastes like pate

Seriously, liverwurst tastes a lot like pate and is usually made from pork, which contains up to 20% pork liver. Cooked well, it is absolutely delicious.

Liverwurst sandwiches are typically made with rye or whole wheat bread, mustard, and onions.

I would personally leave out the onions, unless they might be pickled red onions, as liverwurst is strong enough in flavor and often contains ground onions.

Growing up we always ate these sandwiches on white bread, so now I use that, but with Italian or French bread.