Hot Liverwurst Toast with Tomatoes

"In my quest to find recipes to use up liverwurst, I was directed to a very nice German language website called 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."
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Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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.



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