Leberwurstbrot Recipe

Name: Leberwurstbrot
Prep time: 10 min
Total time: 10 min
Yield: 1 sandwich
Cuisine: German
Ingredients: 2 slices rye bread (or pumpernickel); 3 oz (85g) liverwurst (Leberwurst), at room temperature; 1 tbsp butter, softened (optional); 2-3 thin slices red onion; 2-3 cornichons or small pickles, sliced lengthwise; Salt and freshly ground black pepper to taste; Fresh parsley or chives for garnish (optional)

German · Main course · 10 min total

Leberwurstbrot recipe videos

A classic German open-faced sandwich featuring creamy, savory liverwurst spread on hearty rye bread, often topped with pickles and onions for a tangy crunch. This quick and satisfying snack is perfect for lunch or a light dinner.

10
min prep

1
servings

420
kcal/serving

Ingredients

2 slices rye bread (or pumpernickel)
3 oz (85g) liverwurst (Leberwurst), at room temperature
1 tbsp butter, softened (optional)
2-3 thin slices red onion
2-3 cornichons or small pickles, sliced lengthwise
Salt and freshly ground black pepper to taste
Fresh parsley or chives for garnish (optional)

Instructions

If desired, spread a thin layer of butter on each slice of bread for extra richness.
Spread the liverwurst evenly over both slices of bread, covering the entire surface.
Arrange the sliced red onion and pickle slices on top of the liverwurst.
Season with a pinch of salt and pepper.
Garnish with fresh herbs if using. Serve immediately.

Tips

For best flavor, let the liverwurst come to room temperature before spreading.
You can add other toppings like sliced radishes or cucumber for extra crunch.
Serve with a side of German potato salad or a simple green salad for a heartier meal.

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