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Liverwurst Sandwich with Mustard, Onion & Dill Pickles

Ingredients

For the Liverwurst

  • 12–16 ounces liverwurst
  • Choose firm, sliceable liverwurst for a sandwich like the one pictured
  • Keep the liverwurst refrigerated until ready to use

For the Bread

  • 8 slices soft white sandwich bread
  • Country white bread can also be used
  • Rye or marble rye is excellent for a more traditional deli-style variation

For the Mustard Spread

  • ¼–½ cup yellow mustard
  • Dijon mustard can be substituted
  • Spicy brown or German-style mustard can also be used
  • Mayonnaise is optional if you prefer a creamier sandwich

For the Onion

  • ½ small white or yellow onion
  • Use less if you prefer a milder onion flavor
  • Sweet onion can be substituted for a less-sharp flavor

For Serving

  • Dill pickle chips or slices
  • Kosher dill spears, optional
  • Potato chips, optional
  • Lettuce, optional
  • Tomato, optional
  • Sauerkraut, optional
  • Freshly ground black pepper, optional

Preparing the Liverwurst

Keep the Liverwurst Refrigerated

Keep the liverwurst cold until you’re ready to prepare the sandwiches.

Chilled liverwurst is considerably easier to slice than liverwurst that has been sitting at room temperature. Keeping it cold also helps the slices retain their shape when you assemble the sandwich.

Remove the Casing if Necessary

Some liverwurst comes in a casing or outer wrapper.

If the product you’re using has a removable casing, carefully peel it away before slicing.

If your liverwurst is already packaged as a loaf or sliceable block without a casing, simply unwrap it and proceed.

Choose the Thickness

For a sandwich resembling the one pictured, cut the liverwurst into very thick slices, approximately ½–¾ inch thick.

This creates a substantial sandwich with liverwurst as the main feature.

For a more typical everyday sandwich, slices around ¼–½ inch thick are easier to eat.

Slice the Liverwurst

Use a sharp kitchen knife to cut clean slices.

Use gentle, even pressure rather than pressing aggressively downward.

Because liverwurst is soft, a dull knife can crush the edges instead of producing clean slices.

If the liverwurst is particularly soft, place it in the freezer for approximately 10–15 minutes before slicing. It should become firmer without actually freezing solid.

Preparing the Onion

Peel the Onion

Remove the outer skin from the onion.

Cut away the root and stem ends.

Dice the Onion Finely

Cut the onion into very small pieces.

Fine dice are preferable for this sandwich because they distribute evenly over the liverwurst and provide a pleasant crunch without producing large, overpowering pieces.

Decide How Much Onion to Use

Use approximately ¼ cup for a moderately oniony sandwich.

Use up to ½ cup if you enjoy a strong raw-onion flavor.

The amount can easily be adjusted according to taste.

Make the Onion Milder

If raw onion tastes too sharp, place the diced onion in a bowl of cold water.

Let it soak for approximately 5 minutes.

Drain thoroughly and pat dry with a paper towel.

This removes some of the onion’s sharp bite while preserving its crisp texture.

Preparing the Pickles

Select Crisp Dill Pickles

Choose firm, crunchy dill pickles.

Kosher dill, garlic dill, or traditional dill pickles all work well.

The acidity and crunch of the pickles are particularly useful because liverwurst is rich and creamy.

Slice the Pickles

If using whole pickles, cut them into thin rounds or long spears.

For a presentation similar to the pictured sandwich, thin pickle slices arranged beside the sandwich work particularly well.

Drain the Pickles

Allow the pickle slices to drain thoroughly.

Excess pickle brine can soak into the bread and make the sandwich soggy.

If necessary, place the pickles on a paper towel and gently pat away excess moisture.

Preparing the Bread

Choose the Right Bread

Soft white sandwich bread is ideal for the classic version.

The bread should be sturdy enough to support the thick liverwurst without falling apart.

Good alternatives include:

  • Country white bread
  • Wheat bread
  • Rye bread
  • Marble rye
  • Sourdough
  • Farmhouse bread

Check the Bread Thickness

Avoid extremely thin bread if you’re making the large sandwich shown in the picture.

A medium-thickness slice provides enough structure to hold the filling.

If using very thick rustic bread, you may want to use slightly thinner liverwurst slices so the sandwich remains manageable.

Toast the Bread if Desired

The traditional sandwich can be made with soft, untoasted bread.

For additional texture, lightly toast the bread until just golden.

Don’t toast it too dark because overly crisp bread can overpower the soft texture of the liverwurst.

Preparing the Mustard

Use Yellow Mustard for a Classic Flavor

Yellow mustard provides a mild tang and familiar deli-style flavor.

Spread approximately 1 tablespoon per sandwich, adjusting according to taste.

Use Dijon for More Sharpness

Dijon mustard gives the sandwich a more pronounced mustard flavor.

It works particularly well with rye bread.

Try Spicy Brown Mustard

Spicy brown mustard provides more heat and a deeper, more complex flavor.

It’s an excellent choice if you want the sandwich to taste more like a traditional deli sandwich.

Make a Creamy Mustard Spread

For a creamy variation, combine:

  • 2 tablespoons mayonnaise
  • 1 tablespoon yellow or Dijon mustard

Mix until smooth.

Spread a thin layer over the bread.

This version is especially good if you’re using leaner liverwurst.

Assembling the Sandwich

Lay Out the Bread

Place four slices of bread on a clean work surface.

If you’re making two sandwiches, you’ll use two slices for each sandwich.

Arrange the bread with the side you intend to spread facing upward.

Add the Mustard

Spread a generous but even layer of mustard across the bread.

Cover most of the surface, extending reasonably close to the edges.

Avoid using so much mustard that it overwhelms the liverwurst.

Add Mayonnaise if Desired

If you’re using mayonnaise, spread a thin layer over the opposite slice of bread.

You can also mix the mayonnaise and mustard together and apply them as one spread.

Add the Liverwurst

Place the liverwurst slices evenly over the prepared bread.

For a very hearty sandwich, use approximately 6–8 ounces of liverwurst per sandwich.

For a lighter sandwich, use around 3–4 ounces.

The pictured sandwich is intentionally very thick, so don’t be afraid to use a substantial layer if you’re trying to recreate its appearance.

Arrange Multiple Slices

If your liverwurst slices are smaller than the bread, slightly overlap several slices.

Try to cover the bread evenly from edge to edge.

This prevents bites from containing only bread and ensures that the liverwurst remains the dominant ingredient throughout the sandwich.

Adding the Onion

Scatter the Onion Evenly

Sprinkle the finely diced onion over the liverwurst.

Use enough to provide noticeable crunch without completely covering the liverwurst.

Approximately 2–4 tablespoons per sandwich is a good starting point.

Press the Onion Gently

Use your fingertips or the back of a spoon to gently press the onion into the surface of the liverwurst.

Don’t mash it.

The goal is simply to help the onion stay in place when you add the top slice of bread.

Adding More Mustard

Add a Second Mustard Layer

For a stronger mustard flavor, add another thin layer of mustard over the onions.

This isn’t necessary, but it creates a particularly good balance between the creamy liverwurst, sharp onion, and acidic mustard.

Avoid Over-Saucing

Because liverwurst is already soft and rich, too much mustard or mayonnaise can make the sandwich messy.

A thin, even layer is generally better than a thick puddle of sauce.

Closing the Sandwich

Add the Top Slice

Place the remaining bread slice over the filling.

If you have mustard on both sides, position the mustard-covered side against the filling.

Press Gently

Press down very gently with the palm of your hand.

Don’t flatten the sandwich aggressively.

The liverwurst should remain thick and substantial rather than being squeezed out from the sides.

Cutting the Sandwich

Let the Sandwich Settle

Allow the assembled sandwich to sit for about a minute before cutting.

This gives the bread, liverwurst, onion, and mustard a chance to settle together.

Use a Serrated Knife

A serrated bread knife is ideal for cutting the sandwich.

Use a gentle sawing motion rather than pressing straight down.

This helps prevent the soft bread and liverwurst from becoming compressed.

Cut Diagonally

Cut the sandwich from corner to corner.

A diagonal cut gives the sandwich a classic deli presentation and exposes the thick layer of liverwurst.

Cut Straight Across if Preferred

If you’re serving the sandwich as a hearty lunch, cutting it straight down the middle also works well.

For the sandwich shown in the image, either style will showcase the thick liverwurst filling.

Serving the Sandwich

Add Dill Pickles

Arrange several dill pickle slices beside the sandwich.

Use approximately 4–6 slices per serving, depending on their size.

The sharp acidity of the pickles balances the rich liverwurst.

Add Potato Chips

Serve with a handful of crispy potato chips for additional crunch.

Plain salted chips work particularly well because they don’t compete with the liverwurst.

Add Potato Salad

For a more substantial meal, serve the sandwich with classic potato salad.

Creamy potato salad works well, although a vinegar-based version provides a lighter contrast.

Add Coleslaw

Fresh coleslaw adds crunch and acidity.

A vinegar-based slaw is particularly refreshing alongside the rich sandwich.

Optional Additions

Add Crisp Lettuce

Add a layer of iceberg or romaine lettuce for extra crunch and freshness.

Place it directly between the bread and liverwurst.

Add Tomato

Thinly slice a ripe tomato and add one or two slices.

Pat the tomato dry before using it so its juices don’t make the bread soggy.

Add Sauerkraut

For a German-inspired variation, add a small amount of well-drained sauerkraut.

The tangy cabbage pairs beautifully with liverwurst and mustard.

Make sure the sauerkraut isn’t excessively wet before adding it.

Add Horseradish

Mix a small amount of prepared horseradish into the mustard for a sharper, spicier sandwich.

Start with about ½ teaspoon horseradish per tablespoon of mustard and increase according to taste.

Add Pickle Relish

For a slightly sweeter variation, add a small spoonful of dill pickle relish.

Drain the relish first so it doesn’t make the bread wet.

Add Caramelized Onion

For a completely different flavor profile, replace raw onion with caramelized onion.

Cook thinly sliced onions slowly in butter until deeply golden and soft.

Allow them to cool slightly before adding them to the sandwich.

The sweetness of caramelized onion pairs beautifully with the savory liverwurst.

German-Style Variation

Use Rye Bread

Replace white bread with rye bread or marble rye.

The earthy flavor of rye works particularly well with liverwurst.

Use German Mustard

Choose a smooth or grainy German-style mustard.

The stronger mustard flavor provides an excellent counterpoint to the richness of the liverwurst.

Add Sauerkraut

Add a small layer of well-drained sauerkraut.

Don’t use too much because it can dominate the sandwich.

Finish With Pickles

Serve with crisp dill pickles or German-style pickled vegetables.

This creates a more traditional deli-inspired combination.

Creamy Liverwurst Spread Variation

Mash the Liverwurst

Instead of slicing the liverwurst, place it in a bowl and mash it with a fork.

Break it into small, soft pieces.

Add Mayonnaise

Add approximately 2 tablespoons mayonnaise per 8 ounces liverwurst.

Mix until creamy.

Add Mustard

Add 1–2 tablespoons mustard.

Adjust according to taste.

Add Diced Onion

Fold in finely diced onion.

You can also add finely chopped dill pickles for extra acidity.

Mix Until Spreadable

Stir everything together until the mixture is evenly combined.

Spread it generously onto soft bread.

This variation is easier to eat than the extremely thick sliced version and works especially well for lunch sandwiches.

Tips for the Best Sandwich

Keep the Liverwurst Cold

Cold liverwurst slices are easier to cut and assemble.

It also helps prevent the filling from becoming overly soft while you’re preparing the sandwich.

Use Fresh Bread

Fresh bread gives you the best combination of softness and structure.

Bread that’s several days old may be drier and more likely to crumble around the edges.

Balance Rich and Acidic Ingredients

Liverwurst is rich, creamy, and savory.

Mustard, dill pickles, raw onion, sauerkraut, and other acidic ingredients help balance that richness.

Don’t Make the Bread Soggy

Drain pickles, tomatoes, and sauerkraut carefully.

If using several moist ingredients, consider lightly buttering the bread first to create a barrier.

Don’t Overcompress the Sandwich

A thick liverwurst sandwich should remain substantial.

Pressing too hard will squeeze the liverwurst out of the bread and make the sandwich difficult to eat.

Making the Sandwich Ahead

Prepare the Ingredients Ahead

You can slice the liverwurst and onion ahead of time.

Store each ingredient separately in airtight containers in the refrigerator.

Keep Wet Ingredients Separate

Keep mustard, pickles, tomatoes, and sauerkraut separate until you’re ready to assemble the sandwich.

This preserves the texture of the bread.

Assemble Just Before Serving

For the best sandwich, assemble it shortly before eating.

This keeps the bread soft but prevents it from becoming soggy.

Storage

Refrigerate Leftover Liverwurst

Keep unused liverwurst refrigerated according to the package instructions.

Once opened, follow the product’s storage recommendations and use it within the recommended period.

Store Leftover Onion

Place diced onion in an airtight container and refrigerate.

Use within a few days for the best flavor and texture.

Store Pickles in Their Brine

Keep leftover pickles submerged in their original brine and refrigerated.

This helps maintain their crispness and flavor.

Simple Serving Combination

For the easiest version, use soft white bread, thickly sliced liverwurst, yellow mustard, finely diced raw onion, and crisp dill pickles.

Spread mustard over the bread, add the thick liverwurst slices, scatter the onion evenly over the top, add another small layer of mustard if desired, and finish with the second slice of bread.

Cut the sandwich diagonally and serve immediately with plenty of dill pickle slices.

Classic Flavor Combination

The strongest part of this sandwich is the balance between the ingredients:

Creamy liverwurst provides the rich, savory foundation.

Yellow mustard adds tang and acidity.

Fresh onion provides sharpness and crunch.

Soft bread provides a neutral, tender base.

Dill pickles add a crisp, salty, acidic finish.