My first time eating a kosher dill pickle with liverwurst was pretty memorable. I was in the store with my mom, probably seven years old, sitting in the grocery cart with my legs hanging out. My mom was getting liverwurst, and she’d always eat a little piece while we shopped. And since I always wanted a pickle from the festering cesspool of bacteria that was the pickle barrel, one day, my mom just decided to rub some liverwurst on the pickle as a snack. It seemed natural enough, and I’ve been hooked on liverwurst ever since.