Liverwurst on Rye Bread
Liverwurst on rye bread is a classic German open-faced sandwich, featuring a smooth, spreadable liver sausage (often made from pork or veal liver) served on a slice of dense, earthy rye bread. It's a staple in German delis and beer gardens, representing a hearty, traditional way to enjoy cured meats.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the bread. It provides significant amounts of iron, vitamin B12, and selenium, with a typical serving containing roughly 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 18 g |
| Carbs | 22 g |
| Fat | 21 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 850 mg |
| Vitamin B12 | 12.0 mcg |
| Iron | 4.5 mg |
| Selenium | 28 mcg |
| Zinc | 3.2 mg |
| Phosphorus | 250 mg |
| Niacin (B3) | 6.0 mg |
| Vitamin A | 300 mcg RAE |
| Potassium | 320 mg |
Per 1 serving (2 slices rye bread with 70g liverwurst) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a quintessential example of German 'Brotzeit' (bread time), a social meal centered around bread and toppings. Nutritionally, the combination of iron-rich liver with the fiber in rye makes it a surprisingly nutrient-dense option for a quick meal.
