Liverwurst

Liverwurst, also called leberwurst or liver sausage, is a sausage made from pigs' or calves' liver combined with meat, especially veal, fat and spices such as black pepper, marjoram, allspice, thyme, mustard seed and nutmeg, with regional recipes adding onion, bacon, mushrooms or cowberries; some varieties are spreadable. It is eaten throughout Europe, especially northern Germany, where Thuringian liverwurst holds Protected Geographical Status, and is popular in North and South America, particularly among German communities in Argentina and Chile. Germans typically spread it on bread or serve it sliced with mustard, while in North America it is eaten on rye or whole-grain bread with red onion and mustard, or with sweet pickles in the Midwest.