Liverwurst, a traditional delicacy enjoyed by many for its rich, savory flavor, is often compared to certain pâtés in both taste and texture. Liverwurst is a versatile ingredient that can be incorporated into a variety of dishes, from simple tea sandwiches to more sophisticated culinary creations. When served at room temperature, liverwurst's malleable consistency allows it to blend seamlessly with other ingredients, making it an ideal choice for dips or appetizer toppings. For those wondering how to eat liverwurst, it can also be gently cooked and paired with caramelized onions and a crisp green salad, offering a satisfying entrée that caters to diverse palates.
One of the most common ways to serve liverwurst is in the form of a sandwich, particularly because it can be purchased pre-sliced or in easily carved logs. A small tea sandwich can be made with a slice of the meat, some cucumbers and mayonnaise on white bread. A different, very traditional sandwich involves toasted rye bread, fried onions or raw onion rings, and mustard along with the meat. Another type uses fried challah bread with lettuce, tomato and mustard inside so the bread browns and the slices of meat heat through. One very simple and frequently seen sandwich involves frying slices of the meat in a pan in butter or oil along with onions and then serving them on pieces of toasted pumpernickel or rye bread.
Even though liverwurst is cooked before it is packaged and sold, it will still become soft if heated gently or left at room temperature. This has led to its use in a number of dips and pates. Caramelized onions — white or red — mixed into the meat with some Worcestershire sauce is a simple preparation. A more complex type of spread involves mixing it with cream cheese or sour cream, hot sauce, onions, mustard and fresh parsley. The dips are generally refrigerated for some time to allow them to set and, more importantly, to allow the flavors to combine.
When serving a liverwurst dip, it can be accompanied by crackers or triangles of toasted bread, although the salt content of the liverwurst can be high and might be overwhelming with strongly salted crackers. Vegetables such as bell peppers, asparagus or cauliflower also can provide a base for the dip. If it is made creamy enough, the liverwurst also can be used as a spread on other types of toasted breads, such as bagels.
Liverwurst is sometimes sold in small sausage-type links. These links can be boiled in water, steamed or fried and then served on a plate as a main course. The links go well with browned onions and vegetables that can cut through its meaty flavor.