Editing Liverwurst (section)

{{Short description|Type of sausage}}
[[File:Liverwurst slices on bread..jpg|right|thumb|Slices of liverwurst]]
[[File:Leberwurst gekocht.jpg|right|thumb|Liverwurst, boiled and [[Smoking (cooking)|smoked]]]]
'''Liverwurst''', '''leberwurst''', or '''liver sausage''' is a kind of [[sausage]] made from [[liver (food)|liver]]. 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 (notably [[veal]]), fat, and spices including ground [[black pepper]], [[marjoram]], [[allspice]], [[thyme]], ground [[mustard seed]], and [[nutmeg]]. Many regions in Germany have distinct recipes for liverwurst. Adding ingredients like pieces of [[onion]] or [[bacon]] to the recipe make each variety of liverwurst very important to cultural identity. For example, the ''Thüringer Leberwurst'' ([[Thuringia|Thuringian]] liverwurst) has a [[Protected Geographical Status]] throughout the EU. Recently, more exotic additions such as [[Vaccinium vitis-idaea|cowberries]] and [[Edible mushroom|mushrooms]] have gained popularity.