This has bits of ham in it. It's traditionally served hot on rye bread. This is a Hungarian smoked sausage that's heavily seasoned with paprika. Rings of it are sold in German delis. When aged, it becomes very rich and flavorful.
Goose livers are tastier and more expensive than duck livers.
Some people refuse to eat foie gras because the animals are force-fed to enlarge their livers. You can put it into sandwiches or pan-fry it. The result is a mosaic of meat chunks. It's good in sandwiches. This is a coarse, mild German cold cut that's often served on sandwiches with mustard.