Liverwurst

I love liverwurst, and unlike this guy I know that there's stuff out there that's way better than Oscar Mayers. Usinger's (I think product number 2 in that picture, to be precise) was my favorite until my friend GEP introduced me to Drier's, made in Three Oaks, Michigan. Although they sell some products on-line, the liverwurst is not among them. Excuse me, liver "best."

The mustard, while lovely (especially in egg salad), is actually too much for the liverwurst. But plain, or maybe with a slice of pickle, on an onion bagel? Heaven.

I'd be happy to hear of any equally great liverwursts closer than Three Oaks.

Paulina market has multiple braunschweigers and liverwursts.

None are on the website.

http://www.paulinameatmarket.com/

Hi,

Another liverwurst you might take a shining to is from Koenemann's Sausage in McHenry. They sell several different kinds with natural and plastic casings. I especially like veal liver with bits of fat chunks in it ... I hope I am correct in my description, it has been a while.

I especially like Koenemann's head cheese which is very liberally seasoned with vinegar. I once bought it without tasting first to find a batch without the vinegar zing. I won't buy it any longer without a taste first. They are shaped in rectangles, which fit very nicely on Baltic Bakery dark bread.

Koenemann's Sausage Company
27090 Volo Village Road
Mchenry, IL 60050
815-385-6260

Regards,

Last year, I bought some mighty tasty liverwurst--in very similar packaging as Drier's--from the Delicatessen Meyer in Lincoln Square.

Delicatessen Meyer
4750 N. Lincoln
(773) 561-3377

I believe Kuhn’s Delicatessen (in Des Plaines and Deerfield) carries many of the Koenemann's sausages.

I don’t think it’s very easy to find but I was quite pleased with Usinger’s Strassburger Liver Sausage. It contains pistachio nuts and chunks of pork tongue and is distinctively seasoned with a touch of clove. I bought it mostly as a curiosity and was surprised how much I enjoyed it.

I’ve been wanting to visit Drier’s for a long time now. Thanks for the reminder.

funkyfrank wrote:Paulina market has multiple braunschweigers and liverwursts.

None are on the website.

http://www.paulinameatmarket.com/

I've become a huge fan of Paulina's double smoked liver sausage. They ususally carry it at Bornhofen's, which is where I get mine. It's very smooth and creamy and delicious.

Another vote for Paulina's various liver sausages (including goose).

Ann,

ViaChgo rmentions Paulina Market's double smoked liverwurst. I believe he is referring to their Hildeberg liverwurst, which is a coarsely ground smoked liverwurst with bacon, in a natural casing. If you try it, please let us know what you think. I consider this sausage to be right up there alongside the finest French charcuterie. I also highly recommend Paulina's veal liverwurst, more of a traditional smooth one, and not smoked. I'm not particularly fond of their goose liver sausage, which, in my opinion, has just a bit too much starch, gelatin, or other such stabilizer in it. You might also want to try their Mettwurst.

Schmeisser's on Milwaukee Ave. in Niles has good, homemade liverwurst and sausages, too -- including calves' liver liverwurst, for those who don't want pork.

there is no liverwurst like drier's liverbest.