Liverwurst & onion

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ernest_fl
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2006/06/25 21:02:03 (permalink)

Liverwurst & onion

One of my top favorites (I was raised on a farm exposed to German-Russian cooking) is the liverwurst (or braunsweiger) with onion sandwich. I find it is best with mayo on seeded rye or old country dark or black bread. The onion can be white‚ Spanish red, or yellow, but I prefer Vidalia for its sweetness, and it should be thick slices – but some folks like the hotter onion effect. I also like French's mustard on one slice of bread and mayo on the other, preferably Hellman's (not the lite or fat-free stuff). Eat this sandwich with a glass of cold sweet milk in the evening, and it will help you sleep like a baby. Don't plan on close contact with another human being, though, unless the other has also partaked of the same sandwich! :)
#1

47 Replies Related Threads

    Michael Hoffman
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    RE: Liverwurst & onion 2006/06/25 21:06:55 (permalink)
    I love liverwurst sandwiches with onion (not the sweet), mayonnaise and mustard on rye. No milk, though. Give me a good ale.
    #2
    holdem
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    RE: Liverwurst & onion 2006/06/25 21:22:18 (permalink)
    I have not had one of those in years. I like it on rye with mustard and mayo. I can't do the onion anymore (heart burn). I think you can buy it at the grocery.
    #3
    Ort. Carlton.
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    RE: Liverwurst & onion 2006/06/25 22:01:20 (permalink)
    Ernie,
    Now you've done it. I'm gonna have to try livermush and onion (Vidalia is my choice) as per your example. I'll get back to y'all when I manage to execute it, or mayhap myself in the bargain.
    Deaf-Defyingly, Ort. Carlton in Amazing Athens, Georgia.
    #4
    dreamzpainter
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    RE: Liverwurst & onion 2006/06/26 19:41:22 (permalink)
    No mayo for me thank you, a nice yellow mustard however and Im in. Rye or pumpernicel or even a good round roll, a slice of onion (something with a little bite) Ive even chopped onion and mixed with sweet relish.
    #5
    scbuzz
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    RE: Liverwurst & onion 2006/06/27 09:06:14 (permalink)
    I love them too. I like Rye and mustard with a slice of a big vidalia onion. Ort, I eat a liver pudding (South Carolina version of liver mush) and onion sandwich alot. I do the same as I do the liverwurst. Rye bread and mustard. It's wonderful.

    #6
    Squidly
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    RE: Liverwurst & onion 2006/06/27 09:50:55 (permalink)
    Liverwurst, grainy mustard, onion, rye bread. Add a little bit of sliced sour pickle. Hard to get a kiss after that though.
    #7
    RIDEANDSLIDEFOOD
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    RE: Liverwurst & onion 2006/06/27 09:55:57 (permalink)
    Have not had one since i was a kid. Mom made them on pumpernickle bread and Miricle Whip. Have to try one again.

    Jim
    #8
    tiki
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    RE: Liverwurst & onion 2006/06/27 13:25:11 (permalink)
    read this and got the craving!!---fortunately--i have all the fixins!!--so i am now munching away as i type---liverworst--on rye--with sliced "sweets", mayo--Hellmans, of course,Guldens spicy brown mustard-and on the side---sun dried Morrocan style olives, green olives stuffed with jalapeno and homemade bread and butter pickles! Thanks for the suggestion!
    #9
    salsailsa
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    RE: Liverwurst & onion 2006/06/27 18:58:03 (permalink)
    Dear Ort. Carlton-(or anyone else who knows)

    Is livermush analogus to liverwurst?

    thanks
    ailsa

    and oh- I love liverwurst and onion on thick sliced rye bread. Sometimes I will add tomato.

    My mom likes hers with hot mustard.
    #10
    anselmo1
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    RE: Liverwurst & onion 2006/06/27 19:12:25 (permalink)
    I love it on Jewish rye bread, white onion slice and Weber's horseradish mustard with a kosher garlic pickel on the side.
    #11
    Twinwillow
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    RE: Liverwurst & onion 2006/06/27 19:28:16 (permalink)
    When I was much younger, I lived around the corner from the "German section"
    on East 86th street in Manhattan. On Saturdays I would walk over to Schaller & Weber for a liverwurst and American cheese sandwich on a crusty New York "hard roll" with strong mustard, pickle and a bottle of "Yoo Hoo". They used that wonderful old German style liverwurst in the natural casing. it was like a pate.
    Mmmmmmmmmm. That was good eating!
    #12
    Twinwillow
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    RE: Liverwurst & onion 2006/06/27 19:31:11 (permalink)
    quote:
    Originally posted by twinwillow

    When I was much younger, I lived around the corner from the "German section"
    on East 86th street in Manhattan. On Saturdays I would walk over to Schaller & Weber for a liverwurst and American cheese sandwich on a crusty New York "hard roll" with strong mustard, pickle and a bottle of "Yoo Hoo". They used that wonderful old German style liverwurst in the natural casing. it was like a pate.
    Mmmmmmmmmm. That was good eating! Never thought about adding onion though. "Not that that's a bad thing".
    #13
    Michael Hoffman
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    RE: Liverwurst & onion 2006/06/27 19:54:24 (permalink)
    quote:
    Originally posted by salsailsa

    Dear Ort. Carlton-(or anyone else who knows)

    Is livermush analogus to liverwurst?

    thanks
    ailsa


    The only similarity between liverwurst and livermush are the first five letters.

    From the Christian Science Monitor:

    When you learn what goes into livermush, it doesn't get any better, since it's a mixture of pig liver (at least 30 percent, by law), head parts, and cornmeal.

    http://www.csmonitor.com/2004/1222/p14s01-lifo.html
    #14
    Phildelmar
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    RE: Liverwurst & onion 2006/06/27 20:22:41 (permalink)
    On the rare occasions i get back to my old Northeast Philadelphia eighborhood, I stock up at a store called Riegers in the Fox Chase section.
    I get several varieties of their wurst, some black bread, good grainy mustard, red onion, and begin construction.Sometimes I alternate varieties.
    good ale goes well
    #15
    salsailsa
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    RE: Liverwurst & onion 2006/06/28 15:16:42 (permalink)
    quote:
    Originally posted by Michael Hoffman

    quote:
    Originally posted by salsailsa

    Dear Ort. Carlton-(or anyone else who knows)

    Is livermush analogus to liverwurst?

    thanks
    ailsa


    The only similarity between liverwurst and livermush are the first five letters.

    From the Christian Science Monitor:

    When you learn what goes into livermush, it doesn't get any better, since it's a mixture of pig liver (at least 30 percent, by law), head parts, and cornmeal.

    http://www.csmonitor.com/2004/1222/p14s01-lifo.html



    Thanks for the link- an interesting read- a lot different from liverwurst.
    #16
    Ort. Carlton.
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    RE: Liverwurst & onion 2006/07/12 21:04:34 (permalink)
    quote:
    Originally posted by Michael Hoffman
    quote:
    Originally posted by salsailsa
    Dear Ort. Carlton-(or anyone else who knows)
    Is livermush analogus to liverwurst?
    thanks
    ailsa
    From the Christian Science Monitor:
    http://www.csmonitor.com/2004/1222/p14s01-lifo.html


    Michael,
    Thanks immeasurably for inserting that story. I had never seen it before, and can use it for background when I manage to get to Shelby for their festival later on this year.
    Close kin (culinarily speaking) to livermush is the liver pudding found in South Carolina. The leading makers of this appear to be Harvin's in Sumter and Counts' Sausage in Prosperity. The difference is that rice, a favorite of South Carolineans, is substituted for the cornmeal used as the grain adjunct in livermush.
    This factor may indeed explain why Budweiser -- a "rice beer" -- leads in popularity in South Carolina; Busch -- a "corn beer" -- lags far behind. No meal in the Low Country is served without rice, and old habits -- this one dating to Colonial times when rice was widely grown in S. C. -- are hard to break.
    Mushing Right Along, Ort. Carlton in Lovely Athens, Georgia.
    #17
    UncleVic
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    RE: Liverwurst & onion 2006/07/14 00:04:49 (permalink)
    Love these sandwiches.. But no condiments (mayo or mustard). I just spread the liverwurst on on black bread, some chopped onions and a splash of salt.
    #18
    mudslinger
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    RE: Liverwurst & onion 2006/08/15 14:18:16 (permalink)
    I like a toasted bagel with cream cheese a thick slice of sweet onion and a thin slice of liverwurst. We have them for breakfast at work on special occasions. We spread out the fixin's and everyone makes their own. A breath mint is a nice chaser.
    #19
    Mitchell25418
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    RE: Liverwurst & onion 2006/08/16 15:23:23 (permalink)
    This thread really got me thinking. Haven't had Liverwurst in years and now have a huge craving. As a kid, Mom would make it with (gasp) Jewish rye, Mayo, and Katsup.
    Now, I think I'd prefer as stated above - Good Brown bread, spicy mustard, and thick onion. Maybe a Pabst Blue Ribbon!
    #20
    xannie_01
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    RE: Liverwurst & onion 2006/08/16 15:32:54 (permalink)
    the only time i use yellow mustard is
    when making liverwurst and onion on rye.
    #21
    Michael Hoffman
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    RE: Liverwurst & onion 2006/08/16 16:39:48 (permalink)
    quote:
    Originally posted by Mitchell25418

    This thread really got me thinking. Haven't had Liverwurst in years and now have a huge craving. As a kid, Mom would make it with (gasp) Jewish rye, Mayo, and Katsup.
    Now, I think I'd prefer as stated above - Good Brown bread, spicy mustard, and thick onion. Maybe a Pabst Blue Ribbon!

    What other kind of rye would anyone use to make a liverwurst sandwich?
    #22
    UncleVic
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    RE: Liverwurst & onion 2006/08/16 20:52:07 (permalink)
    I use "black bread" which is a Latvian Rye. Heavy and darker rye.. Holds the liverwurst real good, along with that sour dough flavor... Also real good with some butter and tomatos, onions, salt and pepper. Just dont cut the bread too thick, otherwise it overpowers the taste. (I slice mine around 3/8ths of an inch thick)


    #23
    fabulousoyster
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    RE: Liverwurst & onion 2006/08/17 19:47:53 (permalink)
    Plump up some dark raisins in hot water and add them in the sandwich.
    Don't use raisin bread (that has cinnamon) I just meant soft dark raisins.
    #24
    Foodbme
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    RE: Liverwurst & onion 2007/08/08 15:57:49 (permalink)
    I just had a Braunsweiger, Vidalia Onion, Smoked Oysters & Mayo on seeded Jewish Rye Bread that was orgasmic!
    #25
    sgt-at-arms
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    RE: Liverwurst & onion 2007/08/09 22:49:15 (permalink)
    Thats my favorite sandwich, I like it with a spicy mustard though. Now we can start a fiery debate and discuss who has the best liverwurst.
    #26
    Ciaoman
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    RE: Liverwurst & onion 2007/08/09 23:10:54 (permalink)
    I don't know about the "fiery" part, but I really like Boar's Head liverwurst. And add my vote for dark rye, onion and mustard. Perhaps a slice of muenster cheese too.
    #27
    Phildelmar
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    RE: Liverwurst & onion 2007/08/09 23:12:28 (permalink)
    Stoltzfus, who have tands at the local farm markets here {Berwyn, PA, and new Castle, DE}, does a great cloth wrapped liverwurst, great for sandwiches
    #28
    Twinwillow
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    RE: Liverwurst & onion 2007/08/09 23:50:18 (permalink)
    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?
    #29
    Foodbme
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    RE: Liverwurst & onion 2007/08/10 00:51:43 (permalink)
    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.
    #30
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