Liverwurst

From Wikipedia, the free encyclopedia

Liverwurst is an anglicisation of the German Leberwurst (Dutch leverworst, Finnish maksamakkara), literally meaning "liver sausage". It is a typical sausage served in Finland, Germany and the Netherlands. The 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. Many regions in Germany have their own recipes for Liverwurst, often adding ingredients like pieces of onion or bacon; recently, more exotic additions such as cowberries and mushrooms have gained in popularity. Most German varieties are spreadable. Braunschweiger is a spreadable liver sausage that is sometimes called liverwurst, or just liver sausage in North America.

Though the name Kalbsleberwurst translates as "calf liver sausage", it normally contains pigs' livers rather than calves'. It must contain veal.

Liverwurst is often served in North America in sandwiches, customarily served with red onion and mustard on a rye or whole grain bread. In Germany, slices of gherkin - pickled with sugar, vinegar and mustard seeds the South and West, fermented with salt and dill in the Northeast - are the usual addition.

[edit] See also:

• Braunschweiger