1/4 pound premium liverwurst layered between thin sliced swiss cheese, to be placed on a of fresh jewish rye bread. On top of this I will add thinly sliced vidalia onions. I will slice another piece of jewish rye in half and then slather grey poupon upon it. I will then place the halves on top of the onions, and use my knife to slice through the rest of the sandwich without unduly compressing it.
I will place one cup of german potato salad to one side of the sandwich, and a handful of Snyders Jalapeno flavored potato chips on the other.
The big question is do I have a Hoegarden, or a St. Pauli Girl. St. Pauli Girl is so inconsistent these days. Better stick with the Hoe.
(wife and kids are away in CA. Daddy cooks for himself.)
Yeah, the onion is a bit mild. Plus I like pumpernickel bread with this. Also I’d ditch the Grey Poupon for a really nice Bavarian sweet mustard I get at Aldi (hey, they’re German.)
This isn’t my favorite homebrew sandwich, though - for that we have to go with rye toast, roast beef, Swiss, lettuce, hot horseradish sauce and pickled beets.
Damn you, Scylla. I haven’t had liverwurst in ages, and now I have a taste for it. As well as German potato salad. I’ll pass on the jalapeno potato chips and beer, though.
My head hears liverwurst and thinks “yuk”, the German blood in my veins thinks it sounds great though. I have to agree that the onion should have more of a bite than a sweet onion. I’ll take the rye over pumpernickel. I’m wondering if swiss cheese is the best for this sandwich, maybe Muenster? Or no cheese at all? I’m a big cheese fan but I’m thinking the liverwurst and the onion are the stars if the sandwich.
I don’t think the jalapeno chips are right either but if that’s all you have, then you have to have them. You must have something crunchy to eat with this.
I am not going to try to top this though because I usually put just about everything I have in the fridge on my sandwiches and that may not appeal to everyone.
Liverwurst, sweet onion, some nice crisp lettuce, sweet bavarian mustard on rye, german potato salad, some gherkensalat or tomatensalat [or maybe both] and a slice of apfelkuchen for dessert. Ill be drinking american iced tea [nonsweet] with fresh mint leaves and a wedge of lemon.
My hubby scoffs at me for eating Liverwurst at all. “Why don’t you just eat some dog food?” he’ll ask. “It’s the same thing, but cheaper”.
He will never understand. He will never see the face of God (then again, he is an atheist, so maybe he doesn’t care).
However, I think most people muck about too much with a Liverwurst sandwich. Liverwurst is the one thing that must be on soft white bread. And nothing else on the sandwich but plain ol’ yellow mustard. Could even be generic yellow mustard.
Did you grow up eating it as a kid? We did and we always had it on soft white bread or saltines for a snack. If eating it on bread you had to smoosh the bread down while you ate so the liverwurst was thicker than the bread. Actually we usually had braunschweiger, which a quick google says is smoked pork liver, liverwurst is not smoked. I don’t know if my mom ever told us it was liver but I loved it anyway. I still gets cravings for it but the brain says “ick, liver!” and “you won’t like it anymore and it will all go to waste”. Still threads like this get that craving going again. I suppose I could always give it to the dog if I don’t like it anymore? I wonder what they would do to her silent but deadlies?
Well, my father and I were the only ones in the house that liked it, but yeah, it was a childhood favorite. We actually had braunschweiger, too. I never realized there was a difference between that and liverwurst. Always thought it was two different names for the same thing.
Braunschweiger is a specific type of liverwurst. So it’s not wrong to call Braunschweiger liverwurst. Anyhow, I hate Vidalias (they taste like onions for people who don’t like onions) and would sub in some sharp, yellow onions. Definitely spread on rye, not white bread. I usually go without mustard, but, if I were to choose one, it would be a very coarse mustard, with whole mustard seeds in it.
Wow. Ok, yeh, I would go with a mean white onion too and either a real brown mustard or the good old yellow stuff. Grey Poupon is just…ick. I can take rye or pumpernickel either way, so long as it’s almost black! Dang, now I’m going to be craving Braunschweiger too! Thanks, pal.
Ah, you should see the selections of liverwurst in a good German market!
I had liverwurst with truffles, liverwurst with bits of apricot…many, many wonderful varieties.
It is odd - although I absolutely hate the smell, sight and taste of cooked liver & onions and would have to be starving to death before I would eat that…I dearly love most all liverwursts and pate’s.
Mr. Moto and Squink:
It takes a lot for me to admit this, but you’re right. I have both Vidalia and big white spanish onions. I figured that with all the intensity, I might want to tone it down, because I like a lot of onions.
As I was eating my sandwich though, I was wishing for a more assertive onion. The vidalia, while nice, was not perfect. Also, I should have very lightly toasted the rye.
I live in central PA. We have lots of Amish types. While I have a lot of bad things to say about the Pennsylvania dutch, they make nice pretzels and a helluva german potato salad.
There’s an Amish butcher shop next door to where I work.
I have one piece of toasted white bread. Onto this I am placing thinly sliced smoke turkey, cracked black pepper, iceburg lettuce, bacon, an artfully uberthinly sliced beefsteak tomato from my garden, and a little Helman’s.
On top of this goes a slice of lightly toasted whole wheat bread. Roast beef and russian dressing go on this. I wanted pumpernickel but I forgot it, so I’ll use rye.
Sliced into quarters and toothpicked.
I have a small container of macaroni and cheese, that I’ve reheated, and a vlassic pickle.
