East Westphalian "Burger"

Ingredients for 4 servings:

• 4 slices of brown bread, thickly sliced
• 4 pumpernickel coins from the can
• 4 slices of liver sausage (homemade fried liver sausage)
• 1 cup coleslaw
• 1 small jar of mixed pickles
• 1 cup herb cream cheese
• 1 tube(s) mustard, medium hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

autumn specialty

Place the homemade liverwurst in the cold pan and set the pan over medium heat. Then toast the slices of brown bread and cut off the crusts, then cut the slices into rounds as desired. Generously spread the slices with herbed cream cheese and place the round pumpernickel slice on top. Place about a heaped tablespoon of coleslaw on the pumpernickel. While you’re doing this, brown the liverwurst on both sides. Open a jar of mixed pickles, cut a small cucumber into a fan shape, and place it on a wooden skewer. Arrange the other pickled vegetables from the jar on the plate around the bread, dabbing mustard between them. Finally, place the fried slice of liverwurst on the coleslaw and pierce the skewered cucumber on top to bring everything together. Serve the burger immediately.