Liverwurst , also known as Kentucky Paté, is an anglicisation of the German Leberwurst (Dutch leverworst, Hungarian kenőmájas, Serbian dzigernjaca, Slovene jetrnica, Swedish leverkorv, Finnish maksamakkara), literally meaning "liver sausage". It is a typical sausage served in Germany, Hungary, Serbia, Slovenia, The Netherlands, Finland, and Sweden.
Most liverwurst varieties are spreadable. The sausage is usually made with pork. Only about 10-20% of the sausage is actually pork liver, which is enough to give it a distinctive liver taste. Other ingredients are meat, fat, and spices such as ground black pepper, marjoram, allspice, thyme, ground mustard or nutmeg. Many regions in Germany have their own recipes for liverwurst, often adding ingredients like pieces of onion or bacon. Recently more exotic additions such as cowberries and mushrooms have gained in popularity. Though the German name Kalbsleberwurst is translated as "calf liver sausage", it normally contains pigs' livers, rather than calves' livers. It also contains veal. Braunschweiger is a spreadable liver sausage that is sometimes called liverwurst, or just liver sausage, in North America.
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