Goose Liverwurst for lunch

Goose Liver Sausage…sounds fascinating doesn’t it? Having worked in the restaurant for several years I became a big fan of our Liverwurst sandwich on German bread with onions and pickles, that liverwurst is mostly pig liver. Today I wanted to try something that was familiar but different.  Looking over the options in the cooler of Bloodwurst, Calves Liver Pate, and 2 kinds of Teewurst the Goose liver just seemed like the way to go.


Chatting with Sydney while fixing my plate we decided it would be best to stay somewhat traditional with my sample. So instead of using slices of German bread I chose to pull a crunchy brotchen from the bakery rack, and laid out some pickle & onion slices. It was easily spread on the bread halves and I was surprised to see several small liver chunks and I noticed that its color was lighter than the Schaller & Webber brand we use other times. On one slice I added spicy mustard and my veggie fixings, and then it was off to my desk to pull out my note pad and dig in.

I sampled a small slice on its own to get the full taste and flavor. Slightly smoky it tasted very much like the liverwurst had with the exception that this was slightly sweeter with a very nice aftertaste.

It was wonderful when spread out on my crunchy brotchen, and even better with the mustard, pickles and onion. It was a small lunch with a mighty punch! I only used a quarter of the package, the rest I shared with my co-workers. Just a taste and it was gone, a great treat for everyone.

For a really creative party idea I’d like to say liverwurst is also really handy when making a unique visual (and edible) piece on a buffet table. I never would have considered molding and sculpting pate, but Chef Linda has created some adorable Liverwurst pigs on a few occasions and I think they are just the most unique looking arrangements I’ve ever seen.


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