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Leberwurst also known as liverwurst in English speaking countries, translates literally as "liver sausage". This dish is a typical sausage served in Germany. Leberwurst normally contains pig's livers, rather than calve's livers and also contains veal. Another typical German sausage, Kalbsleberwurst, is translated as "calf liver sausage". Most leberwurst varieties are spreadable. The sausage is usually made with pork. Only about 10-20% of the sausage is actually made using pork liver, which is enough to give it a distinctive liver-taste. Other ingredients are meat, fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, or nutmeg. Many regions in Germany have distinct recipes for this type of sausage. Adding ingredients like pieces of onion or bacon into the recipe make each variety of the sausage very important to cultural identity.

Leberwurst is typically eaten as it is, without further cooking. It is often served in traditional sandwiches or on open-faced sandwiches. In Germany, leberwurst is served with slices of gherkin that are pickled with sugar, vinegar, and mustard seeds. Another German variety, especially in the Rhineland region, is pan-fried liverwurst that is served with large amounts of fried onions, and a chunky mixture of mashed apples and potatoes. Dishes, like this one served in the Rhineland region, that have mixtures of spicy and sweet flavors are regionally common.

This dish is very popular not only in Germany, but also in other countries such as Austria, Hungary, Serbia, Slovenia, the Netherlands, Finland, Sweden and Romania (especially in Transylvania).

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German Homemade Leberwurst (Pork and Liver Sausage),

Homemade Liverwurst - Leberwurst,