Liverwurst

I've always liked liverwurst. But it has to be good quality. There are a few local makers that are very good, such as Shelley, Freys and Wardinski. I don't get it often, maybe 3-4 times a year (when I get a hankerin') and generally have it in a sandwich - sometimes with just horseradish mustard on Italian bread, sometimes with onions, lettuce and tomatoes of rye. However, last night I did something different. I simply cut it into small slices, put it on saltines and munched on it while sipping a dry Riesling. Excellent match! I'll be doing this more often.

Same here....don't keep it in the deli drawer all the time but a local, German family owned meat market makes it fresh weekly and it is terrific in all the ways you mention. I especially like it with a good mustard and thinly sliced red onion on any type of base - bread, cracker, hardtac. Eat naked wedges with beer but will try Riesling next time I buy a hunk

A fabulous meat shop in Jerusalem, Marcel Hess, makes their own liverwurst and whenever I walk by I will stop for a sandwich on fresh chalah bread, butter on one side of the bread, German style mustard on the other. As my daughter used to say "yummy for the tummy"

In my family, the term Braunschweiger was used interchangeably with "Liverwurst" and I never knew the difference.

I just looked it up, evidently Braunschweiger is often smoked, and liverwurst not so much.

What with high cholesterol and dieting I don't allow myself either of these very often. And when I do buy it, the commercial stuff, it is generally really disappointing.

Of course in the same flavor direction there is "goose liver pate" which is really on a higher plane, I always enjoy that whether it purports to be "foie gras" or not. A lot of the paté you buy in places like Wegmans is named in a way that implies goose liver, but when you are careful reading the ingredients it is pig pig pig.

I haven't thought of liverwurst for years. I used to buy it now and then because Gene liked it in sandwiches. Now I want some.....I wonder if the brand I used to buy is still around, it wasn't bad. Is there a brand you like that is worthy?

I realize this may sound a little kinky but on the rare occasions when we have liverwurst around we usually go for a combination to which we were introduced on a long-ago trip to Denmark: liverwurst and a slice of pickled beet on a cracker of your choice (we're partial to Triscuits). Sounds a bit odd but the acidity of the pickled beets balances with the fatty richness of the liverwurst and you get the sweet/sour thing from the beets, too. It should be washed down with a good Danish beer and shots of akvavit, of course, but I have to admit we usually don't get that authentic.

...Is there a brand you like that is worthy?

One of my favorites is Wardynski. It is local and sells for about $4.99/lb. locally. Their online price is triple: Wardynski Liverwurst