Ingredients
- 1 lb liverwurst (sliced)
- 8 slices of rye or pumpernickel bread (or any bread of choice)
- 1 medium onion, thinly sliced
- 2 tablespoons of Dijon mustard or your preferred mustard
- 1-2 tablespoons of mayonnaise
- 1-2 tablespoons of butter (optional, for toasting the bread)
- Fresh parsley or dill (optional, for garnish)
- Pickles (optional, for serving)
Instructions
- Prepare the Bread: If you prefer a warm sandwich, spread a thin layer of butter on one side of each slice of bread and toast it in a pan until golden brown. Alternatively, leave the bread untoasted for a softer bite.
- Spread the Condiments: On the unbuttered side of each slice of bread, spread a layer of Dijon mustard for a tangy kick. Add a light layer of mayonnaise to bring a creamy texture to balance the mustard.
- Layer the Liverwurst: Place 2-3 slices of liverwurst on top of one slice of bread. Make sure it’s evenly spread across the bread.
- Add the Onion: Lay a few thin slices of onion on top of the liverwurst for a bit of crunch and sharp flavor.
- Assemble the Sandwich: Top the liverwurst and onions with another slice of bread (toasted or untoasted, depending on your preference).
- Optional Garnishes: Garnish the sandwich with fresh parsley or dill for an extra burst of flavor. You can also serve with pickles on the side for an added crunch.
- Serve: Cut the sandwich in half, serve, and enjoy the savory, rich flavors of this traditional treat!
Tip: For an even more authentic experience, pair with a cold drink like a crisp lager or a glass of iced tea.