Liverwurst or Leberwurst in German is a spreadable sausage for breakfast or cold supper. Most people love these sausages here. Even if several of those sausages do no longer contain liver. Important for this sauce is chunky liverwurst, not the creamy ones. Do not use Paté.
When I saw this sauce in a newspaper clip I was surprised that nobody made a dish like that a lot earlier.
The preparation is simple. I added two green zebra tomatoes to my sauce fresh off .the vine. But you can leave them out or use any other kibd of veggie you like.
Important are the spring onions. They are a good contrast to the liverwurst.
Recipe for 2:
240 g short pappardelle
100 g chunky liverwurst - I used suckling pig liverwurst
2 spring onions, 2 cloves of garlic
2 green zebra tomatoes, olive oil, pepper, parsley.
Cook the pasta in good salted water. You will need a lot of spoons of the pasta water for the sauce.
Chop spring onions and garlic and get it started in the oil. After 3 min add the sausage and break it down, When it gets very thick, start adding pasta water spoon wise.
Chop the tomatoes and get them in too.
Drain the pasta and add it to the sauce, ground fresh pepper over it and finish with parsley.
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