food Sandwich of the Month

Zippy said:
So that is how you make liver edible! I learn so much from the cooking threads.
Click to expand...
 
I can't stand liver.
 
I hate it like the devil.
 
Why just the other day my dear sweet ma.
 
Suggested we go visit my sister in Corpus Christi.
 
And go have lunch at Luby's for liver and onions.
 
I told her thats a big fat nope.
 
However.
 
Liverwurst with onions and mustard on a sammich ain't that bad.
 
One of the oldest pubs in NY, McSorley's, has liverwurst and onions and they have a little jar of their hot mustard on the side. It's not a spicy brown it's like a really hot dijon or chinese mustard. Like, really hot, nasal burn mustard. It's sooooooooo good on the liverwurst and onions sammie.
 
Liverwurst was a standard when I grew up, Goose version came out on Holidays. The Mustard we used was Dusseldorf Mustard, was Hot, but here in Ca the heat is turned down for "Canadian Taste", I emailed them long time ago asking why its week here :(
 
Leftover ribeye with horseradish havarti cheese and harissa sauce.

image.jpg
 
The Hot Pepper said:
One of the oldest pubs in NY, McSorley's, has liverwurst and onions and they have a little jar of their hot mustard on the side. It's not a spicy brown it's like a really hot dijon or chinese mustard. Like, really hot, nasal burn mustard. It's sooooooooo good on the liverwurst and onions sammie.
Click to expand...
 
Thats da kine I can eat.
 
Onions and hot mustard.
 
Not necessarily to bury the liver flavor.
 
But take the edge off so its not so livery.
 
I believe most commercial liverwursts here in the states use pig livers mixed with other pork.
 
You must log in or register to reply here.
Back
Top