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The word liverwurst is a partial calque of German Leberwurst (pronounced [ˈleːbɐˌvʊʁst] ⓘ) 'liver sausage', and 'liver sausage', a full calque. [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 ...
Leberkäse ⓘ (German, literally 'liver-cheese'; sometimes also Leberkäs or Leberka(a)s) in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland. [1]
Kochwurst is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat. The individual ingredients are held together by solidified fat (as in Streichwürste or string sausages), gelatine (as in Sulz - cured meat in gelatine) or blood proteins coagulated by ...
Schlachteplatte. A Schlachteplatte, Schlachtplatte, Schlachtschüssel (Southern German), or Metzgete (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German dish [1] that primarily consists of boiled pork belly (Kesselfleisch) and freshly cooked Blutwurst and Leberwurst sausages.
5 Discontinued Southern Foods We Wish We Could Still Buy At The Grocery Store. Jenna Sims. February 8, 2025 at 7:35 AM. Getty Images.
A traditional dish of German, Austrian and Czech cuisines that literally means "Liver dumpling soup". Schlachtschüssel: Snack Lt.: Butchers plate; a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut. Saures Lüngerl Main course A ragout from lung and sometimes heart from the veal. Bayrisch Kraut
Leberwurst – Type of sausage Mettwurst – German pork sausage ... Zungenwurst – German head cheese with tongue Zwiebelwurst [7] Greece. Loukaniko ...
Only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, caraway, marjoram, and garlic are used.