I’m hard pressed to find many people who say yum! when I mention wanting to have a liverwurst (“liver sausage”) sandwich. The woman behind the deli counter at Fred Meyer this afternoon looked at me in a mixture of disgust and confusion when I asked her for a half pound.
I grew up eating these sandwiches – thanks to my dad – he was the one other person in my family that loved them. And it’s actually amazing that I ever even tried this meat-like substance when I was young as I was a creature of habit. A habit which mostly involved very plain food.
I lived in California for two years in which I was completely deprived of liver sausage. Would you believe no grocery store in the greater LA area carries it? None that I found, anyway. Although Portland has few things that rival LA (in my humble opinion), they have a leg up in the liver sausage department.
- two slices of bread
- two slices of liverwurst
- butter, margarine or mayonnaise
- onions, lettuce, bacon or cheese, if desired
- Slather butter, margarine or mayo on the insides of two slices of bread.
- Top one of the slices of bread with liverwurst and other optional sandwich fixings, if desired. Cover with the remaining slice of bread.
Most liver sausages are spreadable, however, I like mine in tact – big thick slices of sausage. Typically liver sausage is served on rye or whole grain bread with red onion and mustard pickled gherkin. I like mine on sourdough, French or any other type of white Artisan style loaf as I grew up eating my (plain) liver sausage sandwiches on white bread.