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While it may have an unappealing name, liverwurst contains pork liver and pork meat, for a creamy, rich sausage. Since liverwurst is cooked before it's sold, it can be eaten either raw or cooked. German recipes call for liverwurst to be served with fried onions, either fried or steamed. Once opened, liverwurst keeps in your refrigerator for one week. Choose your preferred cooking method, or try both.
Place you liverwurst on a cutting board. Using a knife, slice the liverwurst into 1/4-inch thick rounds. Also slice an onion into 1/4-inch thick rings.
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Place a skillet on the stove and heat the skillet on medium high heat. Add a dollop of oil, to coat the pan. Let the oil get hot, then swirl the pan to coat the skillet with oil.
Fry the onion rings in the pan. When the onions have wilted and begin to turn brown, caramelizing lightly.Add your liverwurst.
Cook until the liverwurst is heated through and crisped on the outside, and the onions are fully cooked. Serve hot.
Fill a pot with 3/4 cup of water and place it on the stove, turning the heat on low. Add your liverwurst to the water, then cover the pot.
Steam your liverwurst like this for 12 minutes, then take the pot off the heat. Use tongs to grab the liverwurst from the hot water.
Place a skillet on the stove and heat the skillet on medium high heat. Add a dollop of oil, to coat the pan. Let the oil get hot, then swirl the pan to coat the skillet with oil. Add your chopped onions when the oil gets hot.
Sautee the onions until they're cooked through. If you wish, add the liverwurst during the last couple minutes of cooking, so it can brown, or toss in the steamed liverwurst when the onions finish cooking.