German Liverwurst Dip

Total Time
5mins
Prep
5 mins
Cook
0 mins

For those of us - and I know you're out there! - who really do like liverwurst. I love the stuff! This recipe came from my grandparents.

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Ingredients

Nutrition

Directions

  1. Blend the liverwurst and sour cream until smooth and creamy (adding extra sour cream to get to your preferred texture)- a food processor works well for this.
  2. Add all the other ingredients, mixing well, then place in serving bowl.
  3. Optional: if you want to be really decadent, top it with crumbled bacon.
  4. May be served at room temperature or chilled; makes about 1 3/4 cups of dip.
  5. Dippers: cucumber, celery, bell pepper strips, radishes, cauliflower, asparagus, cocktail rye bread, lavasch crackers, Wasa, etc.
Most Helpful

5 5

Yowser! I grew up with this! We used a little horseradish in it. We used minced dill pickles and no sweet relish. No one when I was growing up knew about yogurt so we used sour cream or in a pinch used cottage cheese, mashed. We served with saltine crackers. Thanks for posting! This brought back memories and I will have to make it just for me.!

3 5

Perhaps I added a bit too much mayo but this definitely has potential. A family member suggested adding horseradish and I think that would add a nice kick.

4 5

This was really quite good, I was afraid that it was too runny as I mixed it in the food processor. But it set up in the fridge overnight. I think it really needs time for the flavours to mingle particularly the onion. I also added some dill as I thought it needed some added depth. Unfortunately my liverwurst wasn't that flavourful; next time I'll make it with a better quality liverwurst!