Editing Liverwurst

{{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.

==Etymology==

The word ''liverwurst'' is a [[partial calque]] of German {{Lang|de|Leberwurst}} ({{IPA|de|ˈleːbɐˌvʊʁst|pron|audio=De-Leberwurst.ogg}}) 'liver sausage', and 'liver sausage', a full [[calque]].<ref>{{Cite OED|liverwurst }}</ref>

A fourteenth century mention in Latin however uses the term "liverworsted":<ref>{{cite book |title=Urkundenbuch der Abtei Sanct Gallen: Vom Jahre 821-1200 |chapter-url=https://books.google.com/books?id=SosxAQAAMAAJ&dq=intitle%3AUrkundenbuch%20%20fercula&pg=PA1068 |publisher=Huber & Co. |date=1853 |author1=Konrad von Furstenthal |author2=Friedrich Johann Anton von Gonzenbach |page=1068 |chapter=Aufzeichnung über die Güter und Einkünfte des Domkapitels }}</ref> "Hec fercula dari solent magna sulta, porrum, pulli, farti seu repleti, ferina apri, carnes piperis, XII tybie gesenghet, XII pulli in suffene seu sorbicio, liverworsted gherostet, assaturam, magnas carnes, oblatas et crumbrod."

== 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.

==See also==
{{Portal|Food}}
* [[Chopped liver]]
* [[List of smoked foods]]
* [[Livermush]]
* [[Liver pâté]]
* [[Mazzafegato]]

==Notes and references==
{{Reflist}}

==External links==
* {{Commons-inline}}
* {{Wiktionary-inline|liverwurst}}

{{Sausage}}
{{Sandwiches}}

[[Category:German sausages]]
[[Category:Hungarian sausages]]
[[Category:Liver (food)]]
[[Category:Cuisine of the Midwestern United States]]
[[Category:Romanian cuisine]]
[[Category:Smoked meat]]
[[Category:Precooked sausages]]