Liverwurst,leberwurst, orliver sausage is a kind ofsausage made fromliver. It is eaten throughout Europe, as well as North and South America, notably in Argentina and Chile.
Some liverwurst varieties are spreadable. Liverwurst usually contains pigs' or calves' liver. Other ingredients are meat (notablyveal), fat, and spices including groundblack pepper,marjoram,allspice,thyme, groundmustard seed, andnutmeg. Many regions in Germany have distinct recipes for liverwurst. Adding ingredients like pieces ofonion orbacon to the recipe make each variety of liverwurst very important to cultural identity. For example, theThüringer Leberwurst (Thuringian liverwurst) has aProtected Geographical Status throughout the EU. Recently, more exotic additions such ascowberries andmushrooms have gained popularity.
The wordliverwurst is apartial calque of GermanLeberwurst (pronounced[ˈleːbɐˌvʊʁst]ⓘ) 'liver sausage', and 'liver sausage', a fullcalque.[1]
A fourteenth century mention in Latin however uses the term "liverworsted":[2] "Hec fercula dari solent magna sulta, porrum, pulli, farti seu repleti, ferina apri, carnes piperis, XII tybie gesenghet, XII pulli in suffene seu sorbicio, liverworsted gherostet, assaturam, magnas carnes, oblatas et crumbrod."
In some parts of Germany, liverwurst is served sliced on a plate, often with mustard or pickled cucumber. It is most commonly eaten spread on bread, as it is very soft.
In the Netherlands, liverwurst (Dutch:leverworst) is customarily served in slices, often with mustard.Groningen andThe Hague are known for their own types of liverwurst:Groninger leverworst in Groningen andHaagse leverworst from The Hague.
In Hungary, liverwurst is customarily served on open sandwiches, or with cheese as a filling for pancakes which are baked in the oven.
In Romania, liverwurst is calledlebărvurst,lebăr, orcârnat de ficat.[3] Unlike the German sausageLeberwurst that uses beef, thelebăr uses only pork.
Lebăr is eaten mainly for the winter holidays. It tastes fragrant and sweet with liver pâté. It is generally used as Christmas Eve dinner, sliced on bread withmustard andmurături.[4]
Liverwurst is typically eaten as is, and often served as traditional or as open-faced sandwiches. It is popular in North America with red onion and mustard onrye or whole grain bread. In the Southern and Midwestern US, liverwurst is served with slices of sweet pickles (gherkins pickled with vinegar, sugar, and mustard seeds). In the Northeast US, liverwurst is served with dill pickles (gherkins pickled with vinegar, salt, and dill).
In the Midwestern US, liverwurst is also known as liver sausage. If smoked, it is known asbraunschweiger. Liverwurst is typically served on crackers or in sandwiches. It is often sold pre-sliced.
The Polishpasztetowa is made using calf's liver. It is often served on rye bread with horseradish-style mustard.Pasztetowa is popular throughout the year, but is most frequently served at Christmas and Easter.
Media related toLeberwurst at Wikimedia Commons
The dictionary definition ofliverwurst at Wiktionary| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
| ||||
| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
