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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 ...
Braunschweiger Mettwurst is a smoked, soft and spreadable sausage usually made from raw minced pork [2] and spiced with garlic, salt and pepper. Produced by Brunswick butchers as a regional speciality since the early 19th century, it became widespread with the advent of food preservation by canning. Several different recipes exist, some also ...
Letchworth - a traditional pork sausage with the addition of tomatoes. Lincolnshire sausage. Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves [32] Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage [33] Newmarket sausage.
Livermush. Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine that is common in Western North Carolina. It is typically consumed as a breakfast and lunch food. It has been suggested that livermush derives from scrapple.
Mazzafegato sausage ('liver mash', or 'liver sausage') is a sausage typically from Abruzzo, Lazio, Marche, Umbria, and Tuscany regions that includes mashed liver. The style from Abruzzo includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, and bay leaves . [ 39 ]
Lap cheong (Cantonese, or simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng; Jyutping: laap6 coeng2; Cantonese Yale: laahp chéung) (lit."preserved sausage") is a dried, hard sausage usually made from pork and pork fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce. [1]
Slátur (Icelandic pronunciation: [ˈstlauːtʏr̥], "slaughter") is an Icelandic food made from the innards of sheep. There are two types of slátur; blóðmör (Icelandic) or "blood pudding" and lifrarpylsa ("liver sausage"). The first is similar to Irish and British black pudding, although it does not contain the spices used in British and ...
Popular varieties include Thüringer Mettwurst (a spreadable cured sausage), Feldkieker (a cured, air-dried sausage dried up to eight months), Thüringer Leberwurst (a steamed pork and liver sausage), Thüringer Rotwurst (a steamed blood sausage packed in a bladder or other natural casing) [89] and Mett (minced pork).