2

votes

What to put liverwurst on?

Answered on August 19, 2014
Created May 12, 2011 at 8:49 PM

We grew up eating liverwurst on tasty European breads, but since grains are now out, we've taken to just eating liverwurst straight. This is fine, but does anyone have suggestions on what liverwurst might go well with, just to mix things up?

Not looking for how to cook/prepare it (there's another thread for that), but specifically what to eat it on.

7e36094a0f7a2fbad24290225405220b

(2064)

on July 14, 2013
at 08:44 AM

That's what I was going to suggest.

D83e454e794d761ab524814c0ff8f838

(531)

on May 15, 2011
at 08:01 PM

Not all brands do.

77877f762c40637911396daa19b53094

(78467)

on May 13, 2011
at 02:40 PM

Thanks UNCLE. Do you know if it would be possible to make a liverwurst that lasts(say under unrefridgerated/frozen conditions at room temp.) without the nasty additives? I am looking to make a Manna style food for my survivalist lifestyle(I haven't tried pemmican yet however).

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on May 13, 2011
at 01:51 PM

It is actually pretty easy, it's basically finely ground liver, meat, and spices, packaged into a casing and simmered, really just a kind of meatloaf. This is in contrast to dried or cured sausages which require special ingredients (starter cultures, potassium nitrate, etc) and special techniques.

D30ff86ad2c1f3b43b99aed213bcf461

on May 12, 2011
at 10:03 PM

This sounds awesome! :-D

D30ff86ad2c1f3b43b99aed213bcf461

on May 12, 2011
at 10:03 PM

See this thread "What's the best way to eat liverwurst?" for tips: http://paleohacks.com/questions/16602/whats-the-best-way-to-eat-liverwurst#axzz1LotSm1rK

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15 Answers

6
Medium avatar

(12379)

on May 12, 2011
at 08:51 PM

I just had liverwurst on cucumber slices for lunch last week - it was really good - i even added a little bit of goat chevre on a couple of them. Delicious!

D30ff86ad2c1f3b43b99aed213bcf461

on May 12, 2011
at 10:03 PM

This sounds awesome! :-D

7e36094a0f7a2fbad24290225405220b

(2064)

on July 14, 2013
at 08:44 AM

That's what I was going to suggest.

1
F910318b9aa27b91bcf7881f39b9eabe

on May 13, 2011
at 02:50 PM

I put it on my finger and lick it. I'm a big fan of simplicity :)

1
60199d3a580a4e17969059609e48e678

on May 12, 2011
at 09:47 PM

fennel works for me :) it has a celery-like quality that is good for spreading thing onto.

1
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on May 12, 2011
at 09:41 PM

on top of a hamburger. or, under a poached egg. im really digging bree's cucumber sammie idea though....

1
Medium avatar

on May 12, 2011
at 08:53 PM

If I wanted the crunch, I'd probably do rice crackers. I wonder if it'd be good on steak....

0
5b80caf88cc810f17266212b44599906

on July 14, 2013
at 07:59 AM

I have the same problem, and I recently made my pate way to mushy by adding too much butter. But if you make it yourself (onion, carrot, liver, eggs, some butter), you can make it less mushy in a blender. I used the pate cold for lunch with eggs, cucumber and a tomato. It has basically the same taste as liverwurst, although grassfed liver seems a bit stronger in taste to me.

0
Bd2b07a4aab700562e1e499e2f989436

on July 14, 2013
at 05:50 AM

I spread it on paleo coconut biscuits (2 T melted butter, 2 eggs, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 2 T coconut flour) and add some sliced avocado. Amazing.

0
07ca188c8dac3a17f629dd87198d2098

(7970)

on May 15, 2011
at 09:40 PM

I cut some thin slices and put it in an omelette, along with other various ingredients. I usually opt for cheese (I'm OK with dairy) and tabasco sauce.

0
8b982d4beccca9fcb85affe8d4bd4ff2

(1585)

on May 15, 2011
at 07:26 PM

There is a great recipe for it in the Primal Blueprint cook book! I eat it on lettuce rolled up with red pepper and avocado Mummsss...

0
F38ece2204c6ab63fef7887e9f4e30d2

(100)

on May 13, 2011
at 01:49 PM

I like it in a salad. I don't think the brand at Whole Foods has chemicals.

0
C9e5ec3c6e7ee15f266396bf7c3a9019

on May 13, 2011
at 01:27 AM

I love it plain with mustard

0
F087e79f7e8a76613c9b82528ab6dc3f

on May 13, 2011
at 01:21 AM

It gives me a headache now because it has chemicals and is processed...but I love it on home made mayo on crunchy Romaine lettuce leaves.

D83e454e794d761ab524814c0ff8f838

(531)

on May 15, 2011
at 08:01 PM

Not all brands do.

0
77877f762c40637911396daa19b53094

(78467)

on May 13, 2011
at 12:04 AM

The question is: how to make liverwurst?

77877f762c40637911396daa19b53094

(78467)

on May 13, 2011
at 02:40 PM

Thanks UNCLE. Do you know if it would be possible to make a liverwurst that lasts(say under unrefridgerated/frozen conditions at room temp.) without the nasty additives? I am looking to make a Manna style food for my survivalist lifestyle(I haven't tried pemmican yet however).

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on May 13, 2011
at 01:51 PM

It is actually pretty easy, it's basically finely ground liver, meat, and spices, packaged into a casing and simmered, really just a kind of meatloaf. This is in contrast to dried or cured sausages which require special ingredients (starter cultures, potassium nitrate, etc) and special techniques.

0
Ab19df3ededa28f7bf7daeba8435b205

on May 12, 2011
at 09:41 PM

Romaine lettuce

0
Fff58a1fd1e29d93fd6a25d3fdebbade

(400)

on May 12, 2011
at 09:02 PM

I've been having it on sliced raw zucchini. Pretty good.

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