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Liver pate is a pâté and meat spread popular in Northern and Eastern Europe. Made from finely or coarsely ground pork liver and lard , [ 1 ] it is similar to certain types of French and Belgian pâtés.
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 ...
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
The consistency is solid, intended for slicing very thinly. They make a very good starter. Eaten as they are bought, no cooking required. A/B supermarkets and local butchers sell sausages under this name. Seftalia – minced meat wrapped in reticulate fat. It is usually sheep's meat or pork. A small amount of salt, pepper and oregano is present.
Liverwurst (another type of pork liver sausage), however, is never smoked, nor does it contain bacon. The USDA requires that the product contain a minimum of 30% liver. [ 3 ] A typical commercial formula is about 40% pork liver or scalded beef liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends and pieces.
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Examples include liver sausage (braunschweiger) and pâté. Liver and onions is a traditional, "classic" menu item in diners throughout the country, [39] often as a "blue plate special". Mammal offal is somewhat more popular in certain areas. In the American South, some recipes include chitterlings, livers, brain, and hog maw.