1. For the crumble: Melt butter in a pan, add the pumpernickel in small pieces roast at middle heat for about 4 minutes. Let cool down and mix with fine chopped parsley and sea salt.
2. Peel onions and cut into slices. Sauté with butter in a pan. Reduce heat and steam for about 10 minutes until the onions are soft and golden brown. Stir maple syrup in and roast for another 2 minutes.
3. Cut Ciabatta in slices and brown in a pan from both sides. Drain Kühne Gourmet Selection Fine Cornichons and cut into fine cubes and slices. Chop chive. Spread butter and liver sausage on the slices at will. Top with onions and Cornichons, season with salt and pepper. Garnish with chive and pumpernickel crumble.