Liverwurst,leberwurst,orliver sausageis a kind ofsausagemade fromliver.It is eaten throughout Europe, as well as North and South America, notably in Argentina and Chile.
Some liverwurst varieties are spreadable. Liverwurst usually contains pigs' or calves' liver. Other ingredients are meat (notablyveal), fat, and spices including groundblack pepper,marjoram,allspice,thyme,groundmustard seed,andnutmeg.Many regions in Germany have distinct recipes for liverwurst. Adding ingredients like pieces ofonionorbaconto the recipe make each variety of liverwurst very important to cultural identity. For example, theThüringer Leberwurst(Thuringianliverwurst) has aProtected Geographical Statusthroughout the EU. Recently, more exotic additions such ascowberriesandmushroomshave gained popularity.
Etymology
editThe wordliverwurstis apartial calqueof GermanLeberwurst(pronounced[ˈleːbɐˌvʊʁst]) 'liver sausage', and 'liver sausage', a fullcalque.[1]
A fourteenth century mention in Latin however uses the term "liverworsted":[2]"Hec fercula dari solent magna sulta, porrum, pulli, farti seu repleti, ferina apri, carnes piperis, XII tybie gesenghet, XII pulli in suffene seu sorbicio, liverworsted gherostet, assaturam, magnas carnes, oblatas et crumbrod."
Variants
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In some parts of Germany, liverwurst is served sliced on a plate, often with mustard or pickled cucumber. It is most commonly eaten spread on bread, as it is very soft.
In the Netherlands, liverwurst (Dutch:leverworst) is customarily served in slices, often with mustard.GroningenandThe Hagueare known for their own types of liverwurst:Groninger leverworstin Groningen andHaagse leverworstfrom The Hague.
In Hungary, liverwurst is customarily served on open sandwiches, or with cheese as a filling for pancakes which are baked in the oven.
In Romania, liverwurst is calledlebărvurst,lebăr,orcârnat de ficat.[3]Unlike the German sausageLeberwurstthat uses beef, thelebăruses only pork.
Lebăris eaten mainly for the winter holidays. It tastes fragrant and sweet with liver pâté. It is generally used as Christmas Eve dinner, sliced on bread withmustardandmurături.[4]
Liverwurst is typically eaten as is, and often served as traditional or as open-faced sandwiches. It is popular in North America with red onion and mustard onryeor whole grain bread. In the Southern and Midwestern US, liverwurst is served with slices of sweet pickles (gherkinspickled with vinegar, sugar, and mustard seeds). In the Northeast US, liverwurst is served with dill pickles (gherkins pickled with vinegar, salt, and dill).
In the Midwestern US, liverwurst is also known as liver sausage. If smoked, it is known asbraunschweiger.Liverwurst is typically served on crackers or in sandwiches. It is often sold pre-sliced.
The Polishpasztetowais made using calf's liver. It is often served on rye bread with horseradish-style mustard.Pasztetowais popular throughout the year, but is most frequently served at Christmas and Easter.
See also
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Notes and references
edit- ^"liverwurst".Oxford English Dictionary(Online ed.).Oxford University Press.(Subscription orparticipating institution membershiprequired.)
- ^Konrad von Furstenthal; Friedrich Johann Anton von Gonzenbach (1853)."Aufzeichnung über die Güter und Einkünfte des Domkapitels".Urkundenbuch der Abtei Sanct Gallen: Vom Jahre 821-1200.Huber & Co. p. 1068.
- ^"Bon appétit!".Bucarest hebdo(in French). Archived fromthe originalon 27 October 2016.Retrieved3 March2012.
- ^"Lebarvurst".Ele(in Romanian). Archived fromthe originalon 9 November 2010.
External links
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Media related toLeberwurstat Wikimedia Commons
The dictionary definition ofliverwurstat Wiktionary
