Leberwurst auf Brot

Ingredients

• 300 gcoarse Leberwurst
• 8 slicesrye bread
• 2pickles — sliced
• 1onion — sliced into rings
• butterfor spreading
• to tastecoarse sea salt

Method

1. Begin by preparing all components for the Leberwurst auf Brot. Slice the 2 pickles into thin rounds and set them aside. Peel and finely chop the onion, ensuring the pieces are small and even for consistent flavor distribution.
2. Take the 8 slices of rye bread and spread a thin layer of butter on one side of each slice. The butter should be soft enough to spread easily but not melted, ensuring it enhances the bread's flavor without overpowering it.
3. In a medium-sized skillet, add a small amount of butter and heat it over medium heat. Once the butter has melted and begins to foam, add the chopped onion. Sauté the onion until it becomes translucent and slightly golden, releasing a sweet aroma. This process should take about 5 minutes, stirring occasionally to prevent burning.
4. Remove the skillet from heat and let the onions cool slightly. This step is crucial as it prevents the heat from wilting the bread when assembling the dish.
5. Take the buttered rye bread slices and spread approximately 37.5 g of coarse Leberwurst on each slice. Use a butter knife to evenly distribute the Leberwurst, ensuring a smooth and consistent layer that covers the entire surface of the bread.
6. Evenly distribute the sautéed onions over the Leberwurst layer on each slice of bread. The onions should be spread out so that each bite contains a bit of their sweet and savory flavor.
7. Top each slice with a few rounds of the sliced pickles. The pickles add a refreshing crunch and a tangy contrast to the rich Leberwurst and buttery onions.
8. Finish by sprinkling a pinch of coarse sea salt over each assembled slice to enhance the flavors. Serve the Leberwurst auf Brot immediately, allowing the combination of textures and flavors to be enjoyed at their peak.