Weird bread spreads from around the world

It’s incredible the diversity of flavours that can fit into a small jar. Weird bread spreads from around the world pack their own unique punch. Here’s a roundup of some of the strangest continental bread spreads, and how you can use them as inspiration for your own scrumptious sandwiches:

Germany, Liverwurst
Part sausage, part spread, this strangely soft combination of pork, liver and spices is usually spread on open sandwiches and eaten with pickles and mustard. It’s a favourite for meat-lovers in Germany. For the slightly less adventurous, a similar treat might be chicken liver pate on crispy toast with gherkins.

USA, Grape jelly and peanut butter
Salty, rich peanut butter paired with tart, fruit jam is delicious, but ever seen it in the same jar? In the USA, grape-flavoured jam (or ‘jelly’) is packaged in a jar, alongside peanut butter. It’s a strange, all-in-one spread for ultimate convenience. If you’re a fan of keeping spreads separate, try gooseberry jam with peanut butter – it gives the same sweet-and-salty flavour.

Holland, Chocolate sprinkles
Although not technically a spread, these dark chocolate sprinkles are hugely popular in Holland, often paired with margarine on white bread. In fact, the average Dutch person eats around one kilogram of chocolate toppings per year and the collective population devours 600 million sandwiches filled with chocolate sprinkles. If you’re a fan of Nutella, it’s easy to imagine why. Try the same kind of topping with dark chocolate chips or chocolate vermicelli – kids will love it.

Switzerland, Malt spread
Hot Horlicks is the ultimate tummy-warmer, so why not turn it into a spread? This dreamy, creamy jar of goodness is made from malt powder, blended with cocoa and hazelnuts, and also features crunchy pieces of malt. Sounds like a great alternative to peanut butter.

Belgium, Cookie spread
Speculaas is a traditional biscuit made from cinnamon, butter and sugar. And because Belgians are so mad for these tea biscuits, they decided to turn it into a bread spread. The spread has a gingerbread-like, caramel flavour with crunchy pieces of actual Speculaas biscuits. Keen to experiment? Try blending gingerbread cookies with cinnamon and peanut butter and spreading onto hot toast – decadent, but delicious.

Australia, Salmon and lobster spread
Seafood lovers, unite! This strong, salty mixture of ground lobster and shrimp is a favourite for Aussies, traditionally spread on crackers, toast or sandwiches for a quick (flavourful) snack. The paste was originally conceived as a cheap way to add protein to the diet, as its pungent flavour means it goes a long way – and can be made from seafood off-cuts.

A little too daring for some, but there’s certainly nothing wrong with a seafood sandwich. Try combining chopped cooked prawns with a little mayonnaise and tomato sauce, then sandwiching between slices of fresh white bread.

Phillipines, Yema spread
This scrumptious caramel spread is rich and decadent – think Caramel Treat, in a jar. It’s mostly eaten on soft, fresh white bread or toast as is, but sometimes with the addition of fresh, sliced banana. Make your own by pouring sweetened condensed milk into a double boiler and cooking over a low heat, stirring occasionally, until it turns into a thick caramel. Cool completely before spreading on white toast or bread. Sounds like heaven.