Liverwurst

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Liverwurst (Leberwurst in German-speaking countries), literally meaning "liver sausage," is a typical sausage served in Germany and the Netherlands (Dutch: leverworst). This sausage is usually made with pork. Only about 10-20 % of the sausage is actually pork liver, which is enough to give it a distinctive liver taste. Other ingredients are meat, fat and some other organs. Every region in Germany has its own recipe for Liverwurst, often adding ingredients like pieces of onions or bacon. Braunschweiger is a spreadable liver sausage that is sometimes called liverwurst or just liver sausage in the U.S.

"Kalbsleberwurst", though the name translates to "calf liver sausage", normally does not contain the liver of calves, but of pigs. It only has to contain veal.

Liverwurst is often served in America in sandwiches, customarily served with red onion and dijon mustard on a rye or whole grain bread.

[edit] See also:

• Braunschweiger

[edit] External link

• "Liverwurst", a blog entry on the history and nutritional value of sausage meats, by Brad Edmonds