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Liverwurst sauce

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Ingredients for 4 servings:

  • 250 g liver sausage, homemade
  • 1 small onion(s)
  • 1 tbsp sunflower oil
  • 2 tbsp, heaped flour
  • 1 tbsp vinegar
  • 750 ml water
  • 1 tsp salt
  • 1 pinch(s) pepper, mixed, freshly ground

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Dice the onion and fry in oil, then squeeze the liverwurst out of its casing and fry it with the onion until crumbly. Sprinkle with the flour and toast briefly, then deglaze with the water and bring to a boil. Season with the spices and vinegar and let it simmer on low heat for about 10 minutes. We always serve it with boiled potatoes and salad.

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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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