I’m not going to defend my love of liverwurst here, mostly because we are all adults and if we like something, we like it, and if we don’t, we probably know it already, and we usually avoid it. So if you’re still reading, you probably like liverwurst (almost) as much as I do. We are in the Flatbread Liverwurst Love Zone, now, from here on out.
I fell in love with liverwurst at a very tender young age, when my parents would take me to the butcher for cold cuts and meats. Yes, we went to a butcher for our meat, a bakery for our bread, a produce place for our fruit and vegetables, and a regular grocery store for everything else, like coffee and plastic bags. Sounds fancy or unusual, but that’s how it was, everyone did it. My mom would bring home paper wrapped packages of freshly sliced meat and arrange them in a Tupperware container to store in the refrigerator (not an icebox, I’m not that old!) and we would use it all to make our lunches.
The butcher shop, still in business to this day, is hands down one of my favorite places in the whole world. First of all, the smell when you walk into the shop is intoxicating, especially if they’re smoking meat that day. Giant enamel and glass meat cases filled with goose, sausages, bratwurst, smoked and fresh. Huge paintings of cows and sheep in pastoral settings hanging on the wall, Swiss cow bells draped here and there. Everything is still wrapped in paper by men and women who know the trade, their cuts, and how things are made. It’s pure heaven.
They make their own liverwurst, smoked and fresh, so whenever I visit, I make sure to have them make me a liverwurst sandwich on rye with yellow mustard. Simple and delicious. If you like pâté, you’ll love this fresh liverwurst.
This flatbread wrap uses the sausage like you would a fine pâté, with all the trimmings: pickles, wholegrain mustard, and onion. It’s a totally satisfying lunch, all wrapped up in the flatbread of your choice. In a word: yum.
-Amy at Flatout
- 1 Flatout flatbread
- 4 ounces fresh or smoked liverwurst
- 4-6 small cornichon pickles or 1-2 sweet gherkins, your choice
- 1 tablespoon stoneground mustard
- 2-3 onion slices
- 1 leaf Romaine lettuce, for crunch
Arrange liverwurst slices on flatbread, then spread on the mustard. Scatter pickles, onions, and lettuce evenly over flatbread, roll up, and cut in half.