Recipe by HeatherFeather
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.
Top Review by Pets'R'us
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.
- 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)
Directions See How It's Made
- 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.