Editing Liverwurst (section)

== Variants ==
[[File:Pfälzer-Leberwurst.JPG|thumb|Liverwurst from the [[Rhineland-Palatinate]] in Germany]]

In some parts of Germany, liverwurst is served sliced on a plate, often with mustard or pickled cucumber. 
It is most commonly eaten spread on bread, as it is very soft.

In the Netherlands, liverwurst (Dutch: {{Lang|nl|leverworst}}) is customarily served in slices, often with mustard. [[Groningen]] and [[The Hague]] are known for their own types of liverwurst: {{Lang|nl|Groninger leverworst}} in Groningen and {{Lang|nl|Haagse leverworst}} from The Hague.

In Hungary, liverwurst is customarily served on open sandwiches, or with cheese as a filling for pancakes which are baked in the oven.

In Romania, liverwurst is called {{Lang|ro|lebărvurst}}, {{Lang|ro|lebăr}}, or {{Lang|ro|cârnat de ficat}}.<ref>{{Cite web |url=http://www.bucarest-hebdo.ro/index.php?page=detalii&categorie=special&id=20101222-397 |title=Bon appétit ! |work=Bucarest hebdo |language=fr |access-date=3 March 2012 |archive-url=https://web.archive.org/web/20161027061823/http://www.bucarest-hebdo.ro/index.php?page=detalii&categorie=special&id=20101222-397 |archive-date=27 October 2016 |url-status=dead }}</ref> Unlike the German sausage {{Lang|de|Leberwurst}} that uses beef, the {{Lang|ro|lebăr}} uses only pork.

{{Lang|ro|Lebăr}} is eaten mainly for the winter holidays. It tastes fragrant and sweet with liver pâté. It is generally used as Christmas Eve dinner, sliced on bread with [[Mustard (condiment)|mustard]] and [[murături]].<ref>{{Cite web |url=http://gastronomie.ele.ro/Lebarvurst_--r782.html |title=Lebarvurst |work=Ele |language=ro |url-status=dead |archive-url=https://web.archive.org/web/20101109024611/http://gastronomie.ele.ro/Lebarvurst_--r782.html |archive-date=9 November 2010 }}</ref>

Liverwurst is typically eaten as is, and often served as traditional or as open-faced sandwiches. It is popular in North America with red onion and mustard on [[rye bread|rye]] or whole grain bread. In the Southern and Midwestern US, liverwurst is served with slices of sweet pickles ([[gherkin]]s pickled with vinegar, sugar, and mustard seeds). In the Northeast US, liverwurst is served with dill pickles (gherkins pickled with vinegar, salt, and dill).

In the Midwestern US, liverwurst is also known as liver sausage. If smoked, it is known as [[Braunschweiger (sausage)|braunschweiger]]. Liverwurst is typically served on crackers or in sandwiches. It is often sold pre-sliced.

The Polish {{Lang|pl|pasztetowa}} is made using calf's liver. It is often served on rye bread with horseradish-style mustard. {{Lang|pl|Pasztetowa}} is popular throughout the year, but is most frequently served at Christmas and Easter.