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Goose Liverwurst Smorrebrod

Goose Liverwurst Smorrebrod

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Liverwurst made with goose liver and goose fat works best for this smorrebrod, but regular pork liverwurst is also fine. If you cannot obtain the goose liverwurst, use a bit less of the more pungent pork product. Another possibility is a smooth liver pâté purchased from a delicatessen

SKU 686-Recipe

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Ingredients:

6 slices bacon
1/4 pound sweet onion, sliced fairly thin
1/2 stick (1/4 cup) lightly salted butter
6 slices of square rye bread
12 lettuce leaves, washed and dried
3/4 pound goose liverwurst
freshly ground pepper to taste
finely chopped fresh parsley

Directions:

Gently fry the bacon slices over moderate heat in a heavy sauté pan. Remove and drain on paper towels. Pour out all but 1 tablespoon of the rendered bacon fat, turn heat to high, and add the sliced onion to the pan. Sauté over high heat for 2 minutes, or until the onion just begins to turn brown. Remove onion and drain on paper towels.
Spread 1 teaspoon of butter on each of the bread halves. Top each half with a lettuce leaf that overlaps slightly on all sides. Spread about 1 ounce of liverwurst across each lettuce leaf. Cut the bacon slices in half, and top each smorrebrod with a half-slice of bacon. Divide the sautéed onion rings evenly among the 12 smorrebrod, top with freshly ground black pepper, and garnish each smorrebrod with parsley.