Pronunciation: [LIHV-uhr-wurst; LIHV-uhr-vursht]

A broad term for "liver sausage" referring to well-seasoned, ready-to-eat sausage made from at least 30 percent pork liver mixed with pork or other meat. The texture of liverwurst can range from firm enough to slice to creamy-smooth and spreadable. Liverwurst (the most popular of which is braunschweiger) can be smoked or plain and comes in large links, loaves and slices. It's typically served for snacks and sandwiches and is especially suited to rye breads.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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