Paleo Diet and Paleolithic Diet Questions & Answers

Question

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We grew up eating liverwurst on tasty European breads, but since grains are now out, we've taken to just eating liverwurst straight. This is fine, but does anyone have suggestions on what liverwurst might go well with, just to mix things up?

Not looking for how to cook/prepare it (there's another thread for that), but specifically what to eat it on.

flag	asked May 12 2011 at 20:49 WyldKard 2,302●2●10●28

See this thread "What's the best way to eat liverwurst?" for tips: paleohacks.com/questions/16602/… – familygrokumentarian May 12 2011 at 22:03

Thumper · Answer 1 · 2011-05-12 20:51:17Z UTC

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I just had liverwurst on cucumber slices for lunch last week - it was really good - i even added a little bit of goat chevre on a couple of them. Delicious!

answered May 12 2011 at 20:51

Thumper
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This sounds awesome! :-D – familygrokumentarian May 12 2011 at 22:03

Travis Culp · Answer 2 · 2011-05-12 20:53:13Z UTC

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If I wanted the crunch, I'd probably do rice crackers. I wonder if it'd be good on steak....

answered May 12 2011 at 20:53

Travis Culp♦
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being · Answer 3 · 2011-05-12 21:41:54Z UTC

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on top of a hamburger. or, under a poached egg. im really digging bree's cucumber sammie idea though....

answered May 12 2011 at 21:41

being
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lalabomba · Answer 4 · 2011-05-12 21:47:08Z UTC

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fennel works for me :) it has a celery-like quality that is good for spreading thing onto.

answered May 12 2011 at 21:47

lalabomba
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Flavio M. · Answer 5 · 2011-05-13 14:50:24Z UTC

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I put it on my finger and lick it. I'm a big fan of simplicity :)

answered May 13 2011 at 14:50

Flavio M.
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Henny · Answer 6 · 2011-05-12 21:02:26Z UTC

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I've been having it on sliced raw zucchini. Pretty good.

answered May 12 2011 at 21:02

Henny
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paleoprimal · Answer 7 · 2011-05-12 21:41:13Z UTC

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Romaine lettuce

answered May 12 2011 at 21:41

paleoprimal
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PersonMan · Answer 8 · 2011-05-13 00:04:08Z UTC

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The question is: how to make liverwurst?

answered May 13 2011 at 0:04

PersonMan

	It is actually pretty easy, it's basically finely ground liver, meat, and spices, packaged into a casing and simmered, really just a kind of meatloaf. This is in contrast to dried or cured sausages which require special ingredients (starter cultures, potassium nitrate, etc) and special techniques. – UncleLongHair May 13 2011 at 13:51
	Thanks UNCLE. Do you know if it would be possible to make a liverwurst that lasts(say under unrefridgerated/frozen conditions at room temp.) without the nasty additives? I am looking to make a Manna style food for my survivalist lifestyle(I haven't tried pemmican yet however). – PersonMan May 13 2011 at 14:40

organic one · Answer 9 · 2011-05-13 01:21:54Z UTC

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It gives me a headache now because it has chemicals and is processed...but I love it on home made mayo on crunchy Romaine lettuce leaves.

answered May 13 2011 at 1:21

organic one
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Not all brands do. – valkyrie May 15 2011 at 20:01

Håvard · Answer 10 · 2011-05-13 01:27:58Z UTC

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I love it plain with mustard

answered May 13 2011 at 1:27

Håvard
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Lisa · Answer 11 · 2011-05-13 13:49:05Z UTC

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I like it in a salad. I don't think the brand at Whole Foods has chemicals.

answered May 13 2011 at 13:49

Lisa
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Uggla · Answer 12 · 2011-05-15 19:26:42Z UTC

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There is a great recipe for it in the Primal Blueprint cook book! I eat it on lettuce rolled up with red pepper and avocado Mummsss...

answered May 15 2011 at 19:26

Uggla
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Casey · Answer 13 · 2011-05-15 21:40:34Z UTC

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I cut some thin slices and put it in an omelette, along with other various ingredients. I usually opt for cheese (I'm OK with dairy) and tabasco sauce.

answered May 15 2011 at 21:40

Casey
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What to put liverwurst on?

13 Answers