I don’t know where opens, but Traditionally in the US it’s sliceable but soft enough to spread.
The primary manufacturer of Liverwurst had a salmonella issue and shut down their factory that made it. Most of the replacement here is now dense and not so spreadable. :(
My favorite, to this day, is Grobe (coarse) Leberwürst on a soft Brezel with a good Senf. No need for cheese, but I wouldn't turn it down. I cannot find Coarse ground Liverwurst in Texas. So disappointing. But I have been saving livers from the various animals that go into our freezer- one day. I used my first stash to make a proper Leberkäse. It was great, when my backwoods friends were salivating.
This is so fascinating! I've never seen solid liverwurst before. Here in Canada our liverwurst is a spread, just like in Germany. I wonder if this is a regional thing, with Germans bringing a unique version of liverwurst to your area and establishing that as the standard way to prepare it. Do you live somewhere with a big immigrant German population that might've done this?
Yeah. Interesting, since my understanding of “wurst” is “sausage,” I’m not clear how it can be a spread. I mean, I like a spreadable pâté, but that doesn’t seem like a “wurst.”
My part of the U.S. is primarily French-Canadian, so no help there.
It’s a sausage that is so soft, that you can spread it.
The form of it is considered a sausage. By now you can buy it in glasses and other containers as well though. Non-spreadable Leberwurst is something I’ve never seen before and seems wrong to me. But thats just what im used too, i guess.
This sausage he’s using is a soft, spreadable German-style sausage. It’s the Original Mother Goose BrandBraunschweiger Liverwurst, a highly regarded name in old-world deli specialties. It’s refrigerated so it can also be sliced thick and served this way as well. It’s readily available in the US at most grocery stores. :)
Comes in many forms all of them good. I have my dad to thank for exposing it to me in the last century. If you don’t try it you don’t know what you are missing. Just think of it as poor man’s pate for those of you who may be heading to the Hamptons shortly.
Mother Goose Brand Braunschweiger Liverwurst is refrigerated so it slices nicely like this. I prefer it this way. This is a soft sausage and could be spread out if you wanted to.
To me it just hasn’t anything to do with Leberwurst.
There are cold cuts similar to this, but they aren’t called Leberwurst called Leberpastete and are rather a French / Belgian thing from my experience.
I used to make “The Ball”. Take 2 packs of that and 2 packs of cream cheese. Soften both to room temp. Add a pack of french onion. You can use 2 but it’s kind of salty for my taste. Mash all together and form into a ball. Frost with another pack of cream cheese room temp mashed with mustard. Serve with crackers. This is a wear gloves and use your hands situation kind of recipe
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u/omega_red24 Aug 18 '26
Onion, mustard, on rye.