Liverwurst

Liverwurst

[liv-er-wurst, -woorst, -woosht]

Liverwurst, also known as Kentucky Pâté, is an anglicisation of the German Leberwurst (Dutch leverworst, Hungarian kenőmájas, Swedish leverkorv, Finnish maksamakkara), literally meaning "liver sausage". It is a typical sausage served in Germany, Hungary, 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 spicy liver taste. Other ingredients are meat, fat and spices like ground black pepper, marjoram, allspice, thyme, ground mustard 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, as well as veal. Braunschweiger leberwurst is a spreadable liver sausage that is sometimes called liverwurst, or just liver sausage in North America.

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

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