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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.
WeiÃwurst is brought to the table in a large bowl together with the cooking water. A Weisswurst (German WeiÃwurst [ËvaÉªsvÊÉÌ¯st], literally white sausage; Bavarian: WeiÃwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations.