Leberwurst

Leberwurst or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Romania (especially in Transylvania), Russia, Sweden, Ukraine, United Kingdom...; it is also found in North and South America, notably in Argentina and Chile.

Some Leberwurst varieties are spreadable. Leberwurst usually contains pigs' or calves' livers. Other ingredients are meat (notable veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, or nutmeg. Many regions in Germany have distinct recipes for Leberwurst. Adding ingredients like onion or bacon to the recipe makes each variety of Leberwurst very important to cultural identity.

Leberwurst is a spicy German sausage consisting of ground pork liver, onions, and spices. The sausage is traditionally consumed with sauerkraut, although it can also be used in sandwiches, where Leberwurst is sliced and paired with cheese, mustard, pickles, and bread.