Liverwurst, is an anglicisation of the German Leberwurst (Dutch leverworst, Hungarian kenőmájas, Serbian dzigernjaca, Slovene jetrnica, Swedish leverkorv, Finnish maksamakkara), literally meaning "liver sausage". It is a typical sausage served in Germany, Hungary, Serbia, Slovenia, The Netherlands, Finland, and Sweden.
Most liverwurst varieties are spreadable. 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 spices such as ground black pepper, marjoram, allspice, thyme, ground mustard seed or nutmeg. 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. Though the German name Kalbsleberwurst is translated as "calf liver sausage", it normally contains pigs' livers, rather than calves' livers. It also contains veal. Braunschweiger is a spreadable liver sausage that is sometimes called liverwurst, or just liver sausage, in North America.
Uses
Liverwurst is eaten as is; no further cooking is needed. Liverwurst is often served in sandwiches or open sandwiches, in North America with red onion and mustard on a rye or whole grain bread. In Germany, in the South and West with slices of gherkin pickled with sugar, vinegar and mustard seeds, and in the Northeast served with gherkins which are pickled with salt and dill are the usual addition.
In Hungary, liverwurst is customarily served on open sandwiches, or as a filling with cheese for pancakes baked in the oven.
References
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