A broad term for “liver sausage” referring to well-seasoned, ready-to-eat sausage made from at least 30 percent liver mixed with other meat. The texture of liverwurst can range from firm enough to slice to creamy-smooth and spreadable. It can be smoked or plain and comes in large links, loaves and slices. It’s generally used for snacks and sandwiches and is especially suited to rye bread and crackers. See also sausage; braunschweiger the most popular of the liverwursts.