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The German Leberwurst (anglicized as liverwurst), that translates as "liver sausage," is the typical sausage served in Poland, Germany, Austria, Hungary, Croatia, Slovenia, Serbia, the Netherlands, Finland, Denmark, Sweden, Norway and Romania (especially in Transylvania).
Most liverwurst varieties are spreadable. Liverwurst normally contains pigs' livers, rather than calves' livers and also contains veal. 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 liverwurst. Adding ingredients like pieces of onion or bacon to the recipe make each variety of liverwurst very important to cultural identity. For example, the Thüringer Leberwurst has a Protected Geographical Status throughout the EU. Recently, more exotic additions such as cowberries and mushrooms have gained popularity.
American Midwest 
In the Midwestern United States, Liverwurst is also known as Liver Sausage or Braunschweiger. It is the main course for Pre-Thanksgiving Pot Luck Lunches. Liverwurst is typically served on crackers or in sandwiches.
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.
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 called Lebar, but unlike the German sausage Leberwurst that uses beef, the Lebar uses only pork. Lebar is 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 with mustard and muraturi.
Liverwurst is typically eaten as is. It is often served as traditional or as open-faced sandwiches. It is popular in North America with red onion and mustard on rye or whole grain bread. In Germany, the Southern USA, and the Western USA, liverwurst is served with slices of gherkin that are pickled with sugar, vinegar, and mustard seeds. In the Northeast USA, liverwurst is served with gherkins that are pickled with salt and a usual addition of dill.
Pasztetowa is made using calf's liver, which is more substantial in texture than pork, is more refined taste and generally served on "Rye" bread with horseradish-style mustard. Pasztetowa is popular throughout the year, but is most frequently served at Christmas and Easter.
See also 
Notes and references 
|Look up liverwurst in Wiktionary, the free dictionary.|