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Liverwurst (or leberwurst) is a liver sausage. Long popular in Europe, German immigrants popularized the dish in America in the mid-19th century. It is usually made of calvesâ livers mixed with spices and is firmer than pÃ¢tÃ© but softer than a sausage.
Liver sausages such as Braunschweiger and liverwurst are also a valued meal and may also be used as spreads. A traditional South African delicacy, namely skilpadjies, is made of minced lamb's liver wrapped in netvet (caul fat), and grilled over an open fire. Some fish livers are valued as food, especially the stingray liver.