📝 About This Recipe
A cornerstone of the German 'Abendbrot' and 'Frühstück' traditions, Leberwurstbrot is the ultimate comfort food for bread lovers. This recipe elevates the humble liver sausage sandwich by pairing rich, velvety fine-ground veal leberwurst with crunchy sourdough and bright, acidic garnishes. It is a masterclass in balancing fatty, savory notes with the sharp tang of pickles and mustard, embodying the rustic elegance of Bavarian soul food.
🥗 Ingredients
The Foundation
- 2 thick slices German Rye Sourdough (Graubrot or Bauernbrot) (freshly baked, about 1/2 inch thick)
- 2 tablespoons Unsalted European-style Butter (softened to room temperature)
The Star Ingredient
- 150 grams Fine Veal Leberwurst (Kalbsleberwurst) (high quality, at room temperature for easy spreading)
Quick-Pickled Red Onions
- 1 piece Small Red Onion (sliced into paper-thin rings)
- 2 tablespoons Apple Cider Vinegar
- 1/2 teaspoon Granulated Sugar
- 1/4 teaspoon Sea Salt
Garnish and Seasoning
- 2-3 pieces German Dill Pickles (Gewürzgurken) (sliced lengthwise into fans or rounds)
- 1 small bunch Fresh Chives (finely snipped)
- 3 pieces Radishes (sliced into translucent rounds)
- 1 teaspoon Sweet German Mustard (optional, for a Bavarian twist)
- 1 pinch Freshly Cracked Black Pepper (to taste)
- 1 pinch Paprika Edelsüß (Sweet Paprika) (for a pop of color)
👨🍳 Instructions
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1
Begin by preparing the quick-pickled onions. In a small ceramic bowl, whisk together the apple cider vinegar, sugar, and sea salt until the solids are dissolved.
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2
Submerge the thin red onion rings into the vinegar mixture. Let them macerate for at least 10 minutes; they will turn a vibrant pink and lose their raw bite.
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3
Slice your rye sourdough bread. For the most authentic experience, ensure the slices are substantial enough to hold the generous toppings without bending.
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4
Apply a generous, even layer of softened butter to each slice of bread. This acts as a 'seal' and adds a luxurious mouthfeel that complements the liver sausage.
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5
Using a palette knife or the back of a spoon, spread the Leberwurst over the buttered bread. Aim for a thickness roughly equal to the thickness of the butter layer.
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6
Use the tip of a knife to create small decorative 'waves' or a crosshatch pattern in the surface of the Leberwurst, a traditional touch found in German butcher shops.
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7
Drain the pickled onions from their liquid and pat them lightly with a paper towel.
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8
Arrange the onion rings across the top of the Leberwurst, followed by the thin radish slices and the sliced dill pickles.
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9
Dust the top of the bread lightly with sweet paprika and a generous amount of freshly cracked black pepper.
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10
Scatter the freshly snipped chives over the assembly for a burst of green color and a mild onion fragrance.
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11
If desired, add small dots of sweet German mustard between the garnishes for extra depth.
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12
Serve immediately while the bread is fresh and the crust is still crunchy.
💡 Chef's Tips
Always use room temperature Leberwurst; if it is too cold, it won't spread smoothly and may tear the bread. For a texture contrast, lightly toast the rye bread, though purists usually prefer it untoasted and fresh. If you can't find Kalbsleberwurst (veal), a 'Pfälzer' style (coarse) liver sausage offers a delicious, rustic alternative. Don't skip the butter! In Germany, butter is considered a mandatory base for Leberwurst to enhance the richness. Use a serrated knife to slice the bread to ensure clean edges and maintain the crumb's integrity.
🍽️ Serving Suggestions
Pair with a cold glass of Pilsner or a crisp Weissbier to cut through the richness of the sausage. Serve alongside a small pile of 'Radi' (spiral-cut white radish) seasoned with salt. A hot cup of strong black coffee makes this a perfect, hearty German breakfast. For a full 'Brotzeit' platter, add a few cubes of Emmental cheese and some extra pickles on the side. Complement the meal with a small side of German potato salad (oil and vinegar based).