Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

Liverwurst


  • Please log in to reply
74 replies to this topic

#31 marlena spieler

marlena spieler
  • participating member
  • 1,109 posts
  • Location:hampshire--uk, also new york, california

Posted 29 August 2004 - 02:02 PM

i vowed I wouldn't contribute to this post, cause i knew that all i would tap in was the way i used to love liverwurst, and really how interesting is that for other people to read.

but i can't help myself, reading how you all love it this way and that......

a million years ago i went into a big liverwurst passion, and had to have this sandwich, or half of this sandwich depending on how i was watching my diet, anyhow i had to have it.....a lot.

whole sprouted grain bread or rye, mayo and mustard (brown preferably, and lots of it), shredded lettuce, onions, and liverwurst. Close it up and press it shut. Cut it in half and bite in......deep breath, happy smile.......nothing exotic but oh so cozy and satisfying.

haven't eaten it since my phase and now i think: better eat it my next trip to usa.
Marlena the spieler



www.marlenaspieler.com

#32 Peter B Wolf

Peter B Wolf
  • participating member
  • 1,056 posts
  • Location:Chicopee Massachusetts

Posted 30 August 2004 - 07:17 AM

I do not know for sure whether "Braunschweiger" is supposed to be 'smoked', but "Braunschweiger Leberwurst" in Germany is not as well known as famous 'Thueringer', 'Schlesische', 'Schwarzwaelder' or 'Westfpaelische' and 'Hessische'.

I think in the US the term 'Braunschweiger' was adapted/adopted because 'Liverwurst' being a national German product (Leberwurst).

Now, if any and all can tell me what brands do YOU prefer, plus where they are available, I will stop lecturing and start eating (even without Onions).
But on real Rye Bread from this source:

Berkshire Mountain Bakery Inc.- Housatonic, Mass; 367 Park Street (Route 183)
P.O. Box 785, Mass. 01236; (owner - Richard Bourdon); (413) 274-3412; fax: (413) 274-6124
(M-F 9-6, S 11-5, S 11-6)
Mass Pike (I-90) from Springfield, Exit # 1, south on Rt-41 for 5.5 miles, turn left on Main Street for ¼ mile, turn right on Pleasant Street (Jacks Grill on the Corner), go on Pleasant for about ½ mile (turns into Park Street after river), go to # 367
Peter

#33 bigbear

bigbear
  • participating member
  • 923 posts
  • Location:Florida

Posted 30 August 2004 - 08:15 AM

.....
Now, if any and all can tell me what brands do YOU prefer.....

Peter..... I had always been partial the Mother Goose brand of liverwurst. I haven't eaten any in a long time, but used to find it in delis and supermarkets in NY and CT.

-- Jeff

"I don't care to belong to a club that accepts people like me as members." -- Groucho Marx


#34 ludja

ludja
  • participating member
  • 4,440 posts
  • Location:Burque

Posted 30 August 2004 - 10:21 AM

I'm no expert on liverwurst or braunschweiger either, for that matter, as I really don't care for the stuff :shock:

I do have a question, as there are some liver products that I do like.

One of them is called liverwurst, coincidentally, and is found in German butcher shops. It looks like a kielbasa, only has the typical grey-brown liver color. You cook it by placing it in water that has just reached the boiling point and then taking the pot off the stove and letting it sit, covered, for about 20 minutes. Then you slit open the skin, remove and eat the contents, which are like a coarse pudding in consistency, and throw away the skin. It's very similar to blood sausage, if any of you are familiar with that.

Does anyone know more about this kind of liverwurst and why the term liverwurst refers to so many different kinds of products in this country? (If you look over the websites of several of the midwestern German butchers you will see what I mean by the variety of items that are called liverwurst and liver sausage.)

I do love that type of "cook and eat" liverwurst as well. The only distinction we made really was to call the "coldcut" liverwurst, "liverwurst" and the other, that you refer to, as "liverwurst sausage".

(I'm not positive of this, but I don't think the ambiguity comes only from it being a translation-- I think over there, people would know what is meant by context. Hopefully some German or Austrian will jump in).

I would think most people that like liverwurst on sandwiches would also like liverwurst sausage. (It's actually my favorite Austrian/German sausage). It's worth searching out in German/Austrian butcher shops. They may sell it fresh or frozen.
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#35 norsk

norsk
  • participating member
  • 8 posts

Posted 30 August 2004 - 11:14 AM

Hello, first post,hope I do it right! Born and raised in Norway,now living in Georgia/USA. Lever postei( liver pate) was a childhood favorite on home baked bread with pickled BEETS on top. Nothing else added. The sweet/tart and saltiness,yummmm. Have found some Wisconsin liver pate and pickled beets(Nelly) at the local Krogar. Will have to do until my mom sends her "care package"

#36 Jinmyo

Jinmyo
  • participating member
  • 9,879 posts
  • Location:Ottawa, ON, Canada

Posted 30 August 2004 - 04:26 PM

Welcome, norsk.

Liverwurst and beets. Nice.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#37 Carrot Top

Carrot Top
  • legacy participant
  • 4,164 posts

Posted 30 August 2004 - 04:34 PM



Might be like some of the McDonald's in Maine, where they serve lobster rolls, but the corporate website does not offer that detail.

Yes they serve them, but they haven't yet learned how to make them. :wink:

So true. One might say that about their burgers, too, though... :shock:

(Sorry to slide off-thread, this was too good a chance to resist! :raz: )

#38 Carrot Top

Carrot Top
  • legacy participant
  • 4,164 posts

Posted 30 August 2004 - 04:36 PM

Mmm. Liverwurst and beets, yes...Scandanavian. Very healthy too! Add a couple of shots of aquavit and that will keep you warm all winter... :smile:

#39 NulloModo

NulloModo
  • participating member
  • 2,371 posts

Posted 30 August 2004 - 04:46 PM

Tonight dinner was:

Flax/pumpernickel roll with liverwurst, tomato, onion, pickles, mayo, mustard, hot pepper spread, provolone, and pickled okra. One crazy sandwhich, but darn tasty. I will have to start putting pickled okra on more things.
He don't mix meat and dairy,
He don't eat humble pie,
So sing a miserere
And hang the bastard high!

- Richard Wilbur and John LaTouche from Candide

#40 Peter B Wolf

Peter B Wolf
  • participating member
  • 1,056 posts
  • Location:Chicopee Massachusetts

Posted 31 August 2004 - 02:08 PM

I do love that type of "cook and eat" liverwurst as well. The only distinction we made really was to call the "coldcut" liverwurst, "liverwurst" and the other, that you refer to, as "liverwurst sausage".

(I'm not positive of this, but I don't think the ambiguity comes only from it being a translation-- I think over there, people would know what is meant by context. Hopefully some German or Austrian will jump in).

I would think most people that like liverwurst on sandwiches would also like liverwurst sausage. (It's actually my favorite Austrian/German sausage). It's worth searching out in German/Austrian butcher shops. They may sell it fresh or frozen.

Ok, here is the "Kraut" speaking;
'Wurst' is 'Wurst' is Sausage' is 'Wurst'

The German word for all and every kind of sausage is Wurst.
Generally speaking, all 'cold cuts' are 'Wurst', excluding solid pieces of meat such as 'ham' and other 'cooked/roasted' meats such as beef, turkey, pork etc.

There are the 'cooked' type: Leberwurst, Blutwurst, Wiener, Frankfurter, Bologna, Kielbasa and yes Mortadella also.

The 'dried, smoked, raw' type: including Salamis and alike, Landjaeger, Chorizo.

Some German Wurst, you might find in jars vs. casings. It's just a matter of preservation. No single Wurst need ever be cooked (at home) all can be consumed as bought. Again, a matter of taste is the heating of certain kinds.

There are very few 'true' German butchers in the US.
The ones that came in the twenties and founded companies here had often to adjust to other then German tastes, changing old world recipes. An example is American Liverwurst, you will seldom find 'sliceable' Leberwurst in Germany.

A few of the US companies like Schaller & Weber, Usinger's, Stiegelmeyer and others are very good and also truely represent the German Wurst market.

Oskar Mayer, though a German/Yiddisch name, makes the lousiest 'Braunschweiger' in the US, maybe that is the reason: Braunschweig (the German City) has/is never been known as a 'quality' Leberwurst maker.

Now the one, someone referred to as being eaten heated in the morning it is made, is called "Weisswurst" and is a typical Muenchner/Munich 'tradition', contains no liver, but is made of veal (reason for light [weiss] color).
The 'skinning' at table is almost a ritual, and a true Muenchner will immediately know who a stranger is when they eat.

Hope to answer some.
I still like to know more/other purveyors of good German Liverwurst here in the US. Someone mentioned 'Mother Goose Brand', not bad taste (slightly smoked) but too firm, no spreading possible, a real and true chracteristic of Leberwurst.
Peter

#41 chile_peppa

chile_peppa
  • participating member
  • 172 posts
  • Location:Sweet Home Chicago

Posted 31 August 2004 - 02:24 PM

I had never had liverwurst until I started going out with the current BF. He likes liverwurst on squishy white bread with mayonnaise -- not my favorite. A liverwurst sandwich is on the menu at a local pub Palmer Place, but he hasn't tried it yet.
"It is a fact that he once made a tray of spanakopita using Pam rather than melted butter. Still, though, at least he tries." -- David Sedaris

#42 Jinmyo

Jinmyo
  • participating member
  • 9,879 posts
  • Location:Ottawa, ON, Canada

Posted 05 September 2004 - 04:39 PM

The 'skinning' at table is almost a ritual, and a true Muenchner will immediately know who a stranger is when they eat.


Okay, Peter, I'll bite. What is the correct form?
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#43 Peter B Wolf

Peter B Wolf
  • participating member
  • 1,056 posts
  • Location:Chicopee Massachusetts

Posted 07 September 2004 - 05:17 AM

Okay, Peter, I'll bite. What is the correct form?

View Post


That's just it: Don't 'bite' ! (kidding)
The 'Weisswurst', as it is called, is eaten in Munich almost always, at least by 'Muenchnern', before 11:00AM, as it was made that morning. One will have a fork in their left hand and a quite sharp knife in their right hand. Holding the wurst with the fork, without puncturing it, making a cut with the knife 'from end to end', releasing the insides from the casing, and as there is a substantial amount of pressure from the heat inside the casing, plus the casing's natural tendency of 'shrinking', the skin now will curl up and away from the wurst. One now can eat the wurst, but always with fork and knife.
And please, never ever any other wurst but Weisswurst is eaten this way. ( Or you will be punished to drink four one liter 'Humpen' of Oktoberfest Bier).
Peter

#44 Susan in FL

Susan in FL
  • eGullet Society staff emeritus
  • 3,838 posts
  • Location:Daytona Beach

Posted 07 September 2004 - 06:23 AM

Nullo, and All, I thought of you and this thread during the hurricane. I had been craving a liverwurst sandwich since you started the topic, and so I had the makings for them at the top of my hurricane food shopping list last week. Actually, it was one of the first official hurricane meals I ate, even though at that time it hadn't hit, and the weather was still beautiful. I can rationalize almost anything.

Posted Image
Life is short; eat the cheese course first.

#45 NulloModo

NulloModo
  • participating member
  • 2,371 posts

Posted 07 September 2004 - 07:18 AM

Susan, that looks delicious.

Last night, after getting back home from driving straight from Asheville, NC back to Delaware, I fixed myself a new variation: Liverwurst, anchovy, pickle, hot pepper hoagie spread, mustard, stilton. Very pungent, but quite flavorful.
He don't mix meat and dairy,
He don't eat humble pie,
So sing a miserere
And hang the bastard high!

- Richard Wilbur and John LaTouche from Candide

#46 Rachel Perlow

Rachel Perlow
  • legacy participant
  • 6,756 posts
  • Location:New Jersey

Posted 07 September 2004 - 07:31 AM

OK, I've never had liverwurst. Not even tasted it. It's something my mother never bought and I've never even considered. However, all this talk of it and quick pate recipes and stuff makes me interested in trying it. I do like chopped liver, country pate, foie gras, etc., but don't care for most other liver preparations (i.e. where the liver maintains its original form -- liver and onions? blech). So, could someone please help a liverwurst beginner? Please describe what other liver product it most closely resembles in taste and texture. Is it a potted or canned product, or something you order at the deli counter of the market? Also, I can't buy or consume a lot of it at one time, because Jason absolutely freaks about liver -- doesn't want to see or smell it (he won't even taste foie gras when I've sampled it first and it mostly tastes like butter to me, not liver); and there's only so much a girl can eat at one sitting. Thanks.

#47 petite tête de chou

petite tête de chou
  • participating member
  • 1,525 posts
  • Location:Oregon

Posted 07 September 2004 - 07:35 AM

A favorite is toasted pumpernickel or very dark rye with spicy, brown mustard, liverwurst, brisling sardines and onion. Maybe a dash or three of Tabasco.
Shelley: Would you like some pie?
Gordon: MASSIVE, MASSIVE QUANTITIES AND A GLASS OF WATER, SWEETHEART. MY SOCKS ARE ON FIRE.

Twin Peaks

#48 NulloModo

NulloModo
  • participating member
  • 2,371 posts

Posted 07 September 2004 - 07:45 AM

Rachel -

I think the most tradition prep. is on rye bread, with onion, brown mustard, mayo, and the option of a slice of provolone or swiss. That is pretty easy to live with, has a nice mix of flavors, and should give you an idea if you like the wurst or not by not covering up its flavors too heavily.

To me, it tastes nothing like whole liver. Now, I love a good plate of liver and onions, but liverwurst is much creamier, less organy in flavor, and just has a nice full slightly spicey taste.
He don't mix meat and dairy,
He don't eat humble pie,
So sing a miserere
And hang the bastard high!

- Richard Wilbur and John LaTouche from Candide

#49 Jaymes

Jaymes
  • participating member
  • 7,447 posts
  • Location:Houston, Texas

Posted 07 September 2004 - 07:54 AM

Please describe what other liver product it most closely resembles in taste and texture. Is it a potted or canned product, or something you order at the deli counter of the market?


I like mine with tomatoes and onions and mayo on white, so there are lots of options according to whatever else you like.

In taste, texture and appearance, liverwurst/Braunsweiger is far more like a pate than a slab of liver -- to which I see no resemblance. I've never seen it potted or canned although suspect it is available that way. You can always find it in packages and logs in the refrigerator case anywhere you buy other sandwich meats and cold cuts. And yes, you can usually order it at the deli counter.

In fact, since you're just trying it, that's exactly what I'd suggest you do. Go to your deli, or the meat counter in your grocery store and buy a very small portion. Take it home and try it first spread on crackers.

Or, go to your deli and order a liverwurst sandwich with whatever else on it that appeals to you from these posts. If you don't like it, you won't have lost much.

Edited by Jaymes, 07 September 2004 - 01:13 PM.

"And you, you're just a stinker."

#50 viva

viva
  • participating member
  • 729 posts
  • Location:Houston TX

Posted 07 September 2004 - 08:51 AM

I hate liver, love liverwurst. It's a texture thing. The liverwurst is smooth, creamy, yum, whereas liver is...not.

I'd get it at the deli counter, you don't want your first liverwurst sample to be that Oscar Meyer tripe (although I did eat that as a child).
...wine can of their wits the wise beguile, make the sage frolic, and the serious smile. --Alexander Pope

#51 Susan in FL

Susan in FL
  • eGullet Society staff emeritus
  • 3,838 posts
  • Location:Daytona Beach

Posted 11 September 2004 - 12:18 PM

I've been curious to try eggs with liverwurst and we did for brunch today. Often we have soft boiled eggs on toast, and so today we had soft boiled eggs on toast which was spread with liverwurst (rye, this time). Good, but quite an unusual combination of flavors... especially with a Bloody Mary thrown in to the mix. I liked it, but liverwurst and eggs is not something I would want to eat on a regular basis.
Life is short; eat the cheese course first.

#52 NulloModo

NulloModo
  • participating member
  • 2,371 posts

Posted 11 September 2004 - 12:49 PM

The liverwurst with eggs on something crispy is a great texture/flavor combo, I have really started to love it.

When the runny yolks bust open on the liverwurst and combine with that subtle crunch in my mouth it is just pure heaven for me.

I recently picked up a bottle of low-carb honey (well honey flavored malitol syrup to be precise) I plan on combining it with liverwurst sometime soon to see if the salty/sweet combo comes off well.
He don't mix meat and dairy,
He don't eat humble pie,
So sing a miserere
And hang the bastard high!

- Richard Wilbur and John LaTouche from Candide

#53 Carrot Top

Carrot Top
  • legacy participant
  • 4,164 posts

Posted 11 September 2004 - 03:11 PM

NulloModo, that just sounds too ravishingly delicious.

I can not believe we are discussing....liverwurst? :laugh:

Betcha crisp fried (not battered) onions would be great with liverwurst and eggs, but do not know if they are allowed on a low-carb diet....

#54 Susan in FL

Susan in FL
  • eGullet Society staff emeritus
  • 3,838 posts
  • Location:Daytona Beach

Posted 11 September 2004 - 03:33 PM

When the runny yolks bust open on the liverwurst...

Yesss... That's the part that did it for me.

Betcha crisp fried (not battered) onions would be great with liverwurst and eggs...

That sounds wonderful, too! Whoever tries it first, report back. :smile:
I almost added some raw onion to the mix this morning. I like the crispiness, and the flavor, of raw onion.
Ahhh... So many liverwurst ideas, so little time.
Life is short; eat the cheese course first.

#55 NulloModo

NulloModo
  • participating member
  • 2,371 posts

Posted 11 September 2004 - 03:50 PM

Yes, onions are fine.... hmmm, like those they supposedly sell at Asian grocery stores?

I am wondering what type of dish one would make though. With poached eggs, liverwurst, and the crispy onions...
He don't mix meat and dairy,
He don't eat humble pie,
So sing a miserere
And hang the bastard high!

- Richard Wilbur and John LaTouche from Candide

#56 SobaAddict70

SobaAddict70
  • legacy participant
  • 7,609 posts
  • Location:Hobbiton, the Shire

Posted 11 September 2004 - 03:59 PM

Rachel --

I have a feeling that if you have the right type of liverwurst, you'll be a convert. I used to like Oscar Meyer's brand until I discovered deli liverwurst which tends to be slightly spicier than OM. Haven't had liverwurst in years and now I have a craving for it. :angry: :raz:

It's a little like pate but with a creamy texture and not as chunky. I would get a deli version and not OM because the pink coloring can be offputting to someone who hasn't had a liverwurst experience before.

Soba

#57 Carrot Top

Carrot Top
  • legacy participant
  • 4,164 posts

Posted 11 September 2004 - 06:38 PM

Yes, onions are fine.... hmmm, like those they supposedly sell at Asian grocery stores? 

I am wondering what type of dish one would make though.  With poached eggs, liverwurst, and the crispy onions...

View Post



If it were me, to keep it quick and simple, I would put the whole thing on top of a nice piece of pumpernickle toast.

But low-carb...yikes. I have heard that the low-carb bread they sell is not too great.
Another idea would be to put the whole thing on potatoes...say made into something like roesti potatoes....nice and crispy and browned themselves on the outside....or another idea...maybe baked into a hollowed-out tomato and served warm?

Classic...low-carb...make the base be a thinly sliced seared medium rare steak...

Mmm. Or...use frisee or chicory, tossed in a light lemon-y dressing to place underneath it all, and top the whole thing with...what do you call them...grattons? crispy little rendered bits of chicken skins....

The honey idea is a good one. Others might be a horseradish cream sauce or dressing....or with a sweet and slightly sour sauce made from lingonberries, or red currant jelly in a pinch...

Edited by Carrot Top, 11 September 2004 - 07:45 PM.


#58 cjs

cjs
  • participating member
  • 182 posts
  • Location:burnaby b.c.

Posted 11 September 2004 - 09:42 PM

My mom made the best......very coarse on heavy rye with leftover braised red cabbage on top, or when we where small pickles on top.

#59 NulloModo

NulloModo
  • participating member
  • 2,371 posts

Posted 12 September 2004 - 08:15 AM

Carrot Top:

Those ideas sound wonderful. My biggest cooking sin is making things over complicated flovor-wise though. I like the steak idea, and I know steaks with Foie Gras are popular in some places... this might be similar.

I'm thinking perhaps a nice juicy steak, topped with some liverwurst and those crunchy onions, and perhaps drizzled with a little LC Honey (which is surprisingly almost identical to real honey). I wonder if the egg would be too much for this preparation though. Your idea with Frise is great, a sort of variation on that traditional lardons salad...
He don't mix meat and dairy,
He don't eat humble pie,
So sing a miserere
And hang the bastard high!

- Richard Wilbur and John LaTouche from Candide

#60 Jaymes

Jaymes
  • participating member
  • 7,447 posts
  • Location:Houston, Texas

Posted 12 September 2004 - 08:42 AM

Classic...low-carb...make the base be a thinly sliced seared medium rare steak...


Ah yes. Heading toward the classic Beef Wellington.
:rolleyes:
"And you, you're just a stinker."