Liverwurst

The German leberwurst (anglicized as liverwurst), that translates literally as "liver sausage," is the typical sausage served in, , , , , the , , and  (especially in ). Liverwurst normally contains pigs' livers, rather than calves' livers and also contains. Another typical German sausage, Kalbsleberwurst, is translated as "calf liver sausage". Braunschweiger is a spreadable liver sausage that is sometimes called liverwurst or just "liver sausage" in.

Most liverwurst varieties are spreadable. The sausage is usually made with pork. Only about 10-20% of the sausage is actually made using, which is enough to give it a distinctive liver-taste. Other ingredients are meat, fat, and spices including ground, , , , ground , or. Many regions in Germany have distinct recipes for liverwurst. Adding ingredients like pieces of or  into the recipe make each variety of liverwurst very important to cultural identity. For example, the Thüringer Leberwurst has PGI protection throughout the EU. Recently, more exotic additions such as cowberries and have gained popularity.

Uses
Liverwurst is typically eaten as is and without further cooking. It is often served in traditional sandwiches or on open-faced sandwiches. It is popular in North America with red onion and mustard on a rye or whole grain bread. In Germany, the Southern USA, and the Western USA, liverwurst is served with slices of that are pickled with sugar, vinegar, and mustard seeds. In the Northeast USA, liverwurst is served with gherkins that are pickled with and a usual addition of.

Another German variety, especially in the region, is pan-fried liverwurst that is served with large amounts of fried onions, and a chunky mixture of mashed  and. Dishes, like this one served in the region, that have mixtures of spicy and sweet flavors are regionally common.

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