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Roasted liver sausage on pumpernickel

updated

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Ingredients for 1 servings:

  • 1 onion(s)
  • 2 garlic cloves
  • 250 g veal liver sausage, fine
  • olive oil
  • 1 pack of pumpernickel (small round)
  • Salt and pepper, black
  • some parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very tasty and spicy, ideal as hearty finger food for a rustic buffet

Finely dice the onion and garlic cloves and sauté in olive oil until translucent. Add the veal liver sausage and mix well, but do not overheat. Season with salt and black pepper. Let cool and transfer to a piping bag. Pipe onto pumpernickel slices and garnish with parsley leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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