Gypsy Jan - 3-31-2007 at 04:09 PM
(Recommended Supply Option – on the way to the border, make a stop for some of the ingredients from Sausage King Deli on Washington Street in the
Mission Hills District of San Diego.)
Liverwurst
Streit’s Bavarian Rye Bread
Handlmaier’s Sweet Bavarian Mustard
Baja White Onion
Butter
Oil
Sugar
Balsamic Vinegar
Caramelize the onions (there are several methods, I used Mark Bittman’s from his book, “How to Cook Everything” – heat butter and oil on medium heat,
add onions and wilt, add pinch of sugar and water or broth, raise heat to medium high and cook until most of the liquid is reduced (about ten-fifteen
minutes). Watch carefully and stir frequently to prevent burning. When the onions are light brown, add dash of balsamic vinegar and cook for two
minutes until they have a syrupy appearance. Trust me, the results are worth the effort!
Brush one side of a slice or the bread with the mustard, add liverwurst, add the caramelized onions and top with another slice of the rye.
Squish together and enjoy!
BajaBruno - 4-1-2007 at 12:06 AM
Those onions sound great. I'm going to try them, but on something other than liverwurst. 
The Sausage King!
Dave - 4-2-2007 at 07:29 AM
THE place to go for European sausage (Except Italian). For that, you gotta go to Pete's on India.
Slowmad - 4-3-2007 at 10:24 AM
Sounds killer.
Caramelized onions are great to have on hand when camping.
I cook down five or six at home before a trip, and keep them in a tupperware bowl.
Excellent in an egg scramble with a dollop od cream cheese and some lox, great on sandwiches and burros, and a half spoonful on a pismo with a blast
of Chipotle Tabasco is deluxe.
Hook - 4-3-2007 at 04:33 PM
What, no crisp iceberg lettuce?
I 'm not a fan of iceberg, but this is about the one sandwich that it works on. It's due to the consistency of liverwurst; I've just gotta have some
crunch in any sandwich.