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.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Remove the liverwurst from its casing and place into a large mixing bowl.
  3. Mix together well with the cracked peppercorns, a little marjoram,chopped parlsey to taste,the egg yolk,and the brandy; set aside.
  4. Core the apple, then slice into 4 thick apple rings (NOT wedges!)- they should resemble canned pineapple rings.
  5. Heat butter in a skillet and first brown the apple slices on both sides, then add the leek and saute until lightly browned.
  6. Spread each slice of toast with even amounts of the liverwurst mixture, then top each with a sauteed apple ring.
  7. Scatter the sauteed leeks on top, followed by the shredded cheese.
  8. 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.
  9. Place in the preheated oven for about 10 minutes or until nicely browned.
  10. 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.
  11. Serve immediately.
  12. NOTE: 200 grams is a little less than 1/2 pound.

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