liverwurst

Liverwurst is a type of coarse or smooth sausage made from liver, meat, fat, and seasonings. It is a spreadable sausage that is popular in many European countries, particularly Germany, Austria, and Poland. Liverwurst can be made from the liver of various animals, including pork, beef, veal, or poultry. The liver is typically cooked and then ground or pureed with other ingredients. Common additions include pork fat, onions, salt, pepper, and various spices like marjoram, nutmeg, or cloves. The mixture is then stuffed into casings and cooked.

There are many regional variations of liverwurst. Some are very finely ground, resulting in a smooth, spreadable pâté-like texture, while others are coarser. The flavor profile can range from mild and savory to rich and strongly liver-flavored, depending on the type of liver used and the seasonings. Liverwurst is often served as a spread on bread or toast, or as part of a charcuterie board. It is also used as a filling for pastries or as an ingredient in other dishes. Some varieties are intended to be eaten cold, while others can be lightly heated. The shelf life of liverwurst varies, with some types being cured and shelf-stable, while others require refrigeration.