Prep 10 mins
Cook 20 mins
In my quest to find recipes to use up liverwurst, I was directed to a very nice German language website called wurstladen.de where I happily found this delicious sounding recipe for open face sandwiches. I translated it directly from the German to share will you all. I would recommend a good quality bread for the toast - such as a deli cut rye. Cooking time allows for the sauteeing of the apple rings and the leeks, as well as about 10 minutes in the oven to cook the sandwiches.
- 200 g liverwurst (such as calve's liverwurst)
- 1 tablespoon freshly cracked green peppercorn (or other freshly cracked peppercorns)
- 1 egg yolk
- 2 tablespoons brandy
- 1 dash marjoram, to taste
- fresh parsley, finely chopped,to taste
- 1 large apple
- 1 stalk leek, washed well and very thinly sliced
- 4 tablespoons swiss cheese, shredded (plus a little extra)
- 2 tablespoons butter
- 2 tomatoes, halved
- 4 leaves lettuce
- 4 slices toasted bread
- 1 teaspoon olive oil (optional)
- sea salt (optional)
- Preheat oven to 350 degrees F.
- Remove the liverwurst from its casing and place into a large mixing bowl.
- Mix together well with the cracked peppercorns, a little marjoram,chopped parlsey to taste,the egg yolk,and the brandy; set aside.
- Core the apple, then slice into 4 thick apple rings (NOT wedges!)- they should resemble canned pineapple rings.
- Heat butter in a skillet and first brown the apple slices on both sides, then add the leek and saute until lightly browned.
- Spread each slice of toast with even amounts of the liverwurst mixture, then top each with a sauteed apple ring.
- Scatter the sauteed leeks on top, followed by the shredded cheese.
- Place all four toasts onto a foil lined baking sheet, along with the tomato halves cut sides up, seasoned with a little salt if desired-if you wish, you may brush tomato halves with a little olive oil and sprinkle with a little extra Swiss cheese, or leave them plain.
- Place in the preheated oven for about 10 minutes or until nicely browned.
- Serve each slice of toast with a grilled tomato set atop a lettuce leaf on the side and sprinkled with some more freshly chopped parsley.
- Serve immediately.
- NOTE: 200 grams is a little less than 1/2 pound.
Made this for Sunday brunch. We enjoyed it being such a different dish. The brandy gave the liverwurst a nice kick and the apple provided a sweet tart flavor with a crunch. I did use calves liverwurst for its mild and fine flavor. Did not use the lettuce, they were probably for serving with the tomato, which again was a nice contrasting flavor.
HeatherFeather these were a wonderful treat!! The combination of flavours was outstanding. We used a large round sourdough loaf, toasted under the broiler, made it as one and cut it into 6 sections after taking it from the oven. Used 3 tomatoes and roasted them, as suggested with salt/pepper, olive oil and some of the Swiss cheese. A fantastic lunch!! and did it again the next day with the other half of the sourdough loaf!! It served 6 nicely. Thanks for sharing.