Liverwurst
Liverwurst
Liverwurst, also known as liver sausage, is a type of sausage made from liver. It is a popular food item in various parts of the world, including Europe and North America.
Pronunciation
Liverwurst: /ˈlɪvərwɜːrst/
Etymology
The term "liverwurst" is derived from the German words "Leber" (liver) and "Wurst" (sausage).
Description
Liverwurst is typically made from pigs' or calves' livers, and often includes additional meat and spices. The mixture is then stuffed into casings and cooked. The result is a rich, creamy sausage that can be spread on bread or eaten as is.
In Germany, liverwurst is often served as part of a hearty breakfast or lunch, accompanied by pickles and mustard. In the United States, it is commonly used as a spread for sandwiches.
Related Terms
- Sausage: A type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavorings.
- Liver: A large lobed glandular organ in the abdomen of vertebrates, involved in many metabolic processes.
- Casing (sausage): A thin cover used in the production of sausages.
- Spread (food): A food that is literally spread, generally with a knife, onto bread, crackers, or other bread products.
External links
- Medical encyclopedia article on Liverwurst
- Wikipedia's article - Liverwurst
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