Liverwurst & onion

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sgt-at-arms
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RE: Liverwurst & onion 2007/08/11 00:39:28 (permalink)
I used to like Thumann's but I cant get it here. There also used to be a Mother Goose liverwurst too, but I havnt seen that in a long time. The best I can get here is Deitz & Watson, Boars Head or Scheller & Weber (only at a German speciality store).
#31
Twinwillow
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RE: Liverwurst & onion 2007/08/11 00:49:42 (permalink)
Wholefoods stores in Dallas sells turkey liverwurst made by Wellman. No nitrates and It tastes exactly like pork liverwurst without all the fat and chloresterol and much fewer calories. I don't know how they did it but they did.
#32
stevefinn
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RE: Liverwurst & onion 2007/08/11 04:36:51 (permalink)
Never really liked liverwurst (although I do like liver). But here's my story: My mom used to make liverwurst sandwiches for my elementary school lunches 1-2 times a year, much to my dread. One day, while I left my brown bag lunch (hey, it was the 60's) off to the side while I was playing, a dog ran off with the liverwurst. To this day, my mother believes I threw out the lunch. Darn dog.
#33
geez70
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RE: Liverwurst & onion 2007/08/11 07:52:32 (permalink)
OH YES!!!!!!! have to run to the store now. Haven't had one in a few years but I can taste it already.
#34
ann peeples
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RE: Liverwurst & onion 2007/08/11 08:21:29 (permalink)
We have a local butcher(Karls Market in Menomonee falls, Wi)that makes all of his own sausages, etc..His homemade liverwurst is divine.Spread that on some good German pumpernickel with a slice of onion-doesnt get any better than that!!!
#35
jinjo76
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RE: Liverwurst & onion 2007/08/11 08:29:33 (permalink)
I miss my rye with seeds, liverwurst, hot onion, Löwensenf extra sandwich. Stroke diet strikes again.
The best where I live...Emil's
He makes many types of liverwurst, all great. http://european-sausage.com/aboutus.aspx

Jonathan
#36
mland520
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RE: Liverwurst & onion 2007/08/11 12:39:18 (permalink)
liverwurst, dark rye bread, sliced red onion, maybe a good German Mustard-YUM
#37
matilda
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RE: Liverwurst & onion 2007/08/11 13:05:03 (permalink)
What is the scale from liverwurst to livercheese. The only liver I eat is in pate or lobster. I'm not a snob by any means...the only other forms of liver I've ever had tasted like copper, (i.e., blood), and I could never get over thinking of it as the "filter" of whatever creature it came from. Thank you.
m.
#38
Pwingsx
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RE: Liverwurst & onion 2007/08/11 17:18:58 (permalink)
Liver. {{{{Shiver}}}}

Yeah, I know, I could have kept my opinion to myself.
#39
eatingteam
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RE: Liverwurst & onion 2007/08/11 20:04:14 (permalink)
Try the grainy mustard with some straight horseradish ( I mix it in a bowl and then apply to the bottom piece of the bread) then pile on the liverwurst- top it with Vidalia onion - then top it off with some spicy brown mustard and put it all on rye. Two different mustards, one onion, liverwurst and rye.

Tony
#40
Phildelmar
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RE: Liverwurst & onion 2007/08/12 06:58:10 (permalink)
More info on livercheese, please
#41
sgt-at-arms
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RE: Liverwurst & onion 2007/08/12 13:01:41 (permalink)
Liver cheeese or leberkaese in German isnt a sausage, its a loaf. I guess it gets its name from the fact it looks like liver colored cheese. There is no cheese in it and very little liver (in some forms no liver at all) so its confusing. Its mostly made of beef, pork, veal and spices. I beleive sometimes bacon is added. Its used often in hot sandwichs and is commonly fried up, where liverwurst is never heated up (that I've seen). Its used in a German Sandwich called a "Strammer Max" which consists of ham or leberkaese (in Bavaria)and fried eggs. Leberkaese is more of a Bavaria/Southern Germany food item. Its a versatile food that can be used in a varity of sandwichs and dishes. Thats traditional leberkaese, I'm not sure if certain American variants might be more liverwurst like in nature, but they shouldnt be.
#42
Poverty Pete
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RE: Liverwurst & onion 2007/08/12 13:22:49 (permalink)
Excellent report, Sergeant! Stand at ease!
#43
sgt-at-arms
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RE: Liverwurst & onion 2007/08/12 13:43:42 (permalink)
Danke mein herr. I just checked the Schaller & Weber site and they do sell a traditional leberkaese for those who wish to expand their liver tasting horizons.
#44
MsDiPesto
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RE: Liverwurst & onion 2007/12/23 01:19:05 (permalink)
This thread stirs up memories of growing up in the Hudson Valley, and the German butcher shop in town. I remember going in as a child, and being thrown a slice of baloney (or whatever mom was buying), and later in life, discovering the homemade liverwurst, including one variety with mushrooms! Oh, and when the leberkase was still warm...that was the best!
#45
Big Ugly Mich
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RE: Liverwurst & onion 2007/12/23 03:38:01 (permalink)
quote:
Originally posted by Foodbme
quote:
Originally posted by twinwillow
quote:
Originally posted by Foodbme I just had a Braunsweiger, Vidalia Onion, Smoked Oysters & Mayo on seeded Jewish Rye Bread that was orgasmic!
Wow! All that in one sandwich?
Because I wasn't sure how it would all go together,I didn't load it up. Just enough so you got all the distinctive tastes.
And so s/he could get a bite off'n it, too.

On my L&O's , I'll take a slice of sharp or smelly cheese, too. So far, I think I'm the only poster who does, but as much as I like Chicago Style Hot Dogs, yellow mustard is not for me. Horseradish is a plus there, too. Thinly sliced onions, but a fair amount, and/or radishes. It doesn't have to be rye, but it does have to be whole grain bread for me.
#46
MilwFoodlovers
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RE: Liverwurst & onion 2007/12/23 07:53:42 (permalink)
The finest liverwurst I've yet tasted is Hessische Brand Smoked Liverwurst, made by Usinger's in Milwaukee. It's double smoked and could easily pass as a fine paté. We've a local Polish deli that gets Latvian or Lithuanian black bread (it's a dense sourdough rye made without any added yeast) in from the Baltic Bakery in Chicago that's a perfect match for the Hessische.
#47
ann peeples
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RE: Liverwurst & onion 2007/12/23 10:31:04 (permalink)
Mich-I too enjoy a piece of Beerkaese or limburger on my liverwurst.And Mfl-correct on the Hessische!!Sometimes I serve it like pate with assorted crackers...yum!
#48
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