Talk:Liverwurst

message: I question why this page is not at "Liverwurst." This is the English-language wikipedia, and in English this food is called Liverwurst, not Leberwurst. If this was the German wikipedia it would be different, but it's not. Sylvain1972 14:29, 20 January 2006 (UTC)
replies: text: Odd. I've always known it as "liver sausage". Hairy Dude 19:31, 16 May 2006 (UTC)
replies: text: Perhaps I should have said "in America," then. Didn't realize the UK was otherwise.Sylvain1972 19:39, 16 May 2006 (UTC)
replies: text: It's also known as "liverwurst" in parts of the UK, just as it's also known as "liver sausage" in parts of North America.  The distinction is not national or even continental.  If you grew up in an area originally settled by people who traditionally called it one and not the other, then you learn to call it whatever it's called in that area.  I think Sylvain is onto something with the liverwurst/leberwurst comment.  Regardless of what we English-speakers call it or where we live, none of us call it "leberwurst". Canonblack 00:14, 28 June 2006 (UTC)
replies: text: I agree with the above.  I took a crack at switching it to Liverwurst and redirecting Leberwurst and Liver sausage accordingly.  I hope I didn't screw it up; if so, I apologize in advance.  Jzerocsk 19:46, 1 August 2006 (UTC)

message: Are you supposed to cook it?  —Preceding unsigned comment added by 68.9.59.249 (talk) 00:30, 22 October 2008 (UTC)
replies: text: It doesn't need to be cooked, but it can be cooked.  Usually it would be pan fried or grilled. Jzerocsk (talk) 16:07, 22 October 2008 (UTC)
thread_title: cooking?

message: This page needs a brief listing of different types methinks; e.g. Kasseler, Oldenburger, Goose/Calves', etc. Surprisingly the German page doesn't really have it either, otherwise I would do a quick and dirty translation. Historian932 (talk) 16:12, 28 February 2011 (UTC)
thread_title:  Varieties 

message: About the fried dish from Rhineland mentioned in the article. As far as I can tell, the dish is called "Himmel und Erde" and it also includes Blutwurst(blood sausage). Sometimes it apparently doesn't contain Leberwurst but only Blutwurst. Also maybe the article should mention that in certain parts of Germany (I know in Württemberg for sure) liverwurst is used almost exclusively as spread. A lot of people had never even heard of it being cut into slices when I was there.--75.80.43.80 (talk) 07:05, 22 March 2011 (UTC)
replies: text: Or served that way I should clarify. It would obviously be cut if you bought a piece of it from a butcher.--75.80.43.80 (talk) 07:06, 22 March 2011 (UTC)
replies: text: Himmel und Erde is served with blood sausage (in Hamburg somtimes with Grützwurst, a special blood sausage containing groat) fried onions and mashed potato with apple sauce but never with liverwurst. There is no dish with fried liverwurst, fried onions, mashed apples and mashed potatoes. The section should be deleted. --StefanWesthoff (talk) 08:02, 2 October 2012 (UTC)
thread_title:  rhineland 

message: I loved to read your article but still - you omit the most eaten, most loved most served liverwurst in your articles! http://upload.wikimedia.org/wikipedia/commons/e/e0/Leberwurst.jpg <-- this is a kind of pate as a cook just explained to me, it is spread on a slice of bread with a knife and it can contain things like herbs e.g. it is called "Sahneleberwurst" or "Kalbsleberwurst" ..which doesn't mean it has a lot of calves in it ... 
109.84.0.64 (talk)  —Preceding undated comment added 18:34, 20 February 2013 (UTC)
thread_title: Liverwurst the usual way?

message: Pasztetowa is made using calf's liver, which is more substantial in texture than pork, is more refined taste and generally served on "Rye" bread with horseradish-style mustard, but not usually. Pasztetowka is popular throughout the year, but is most frequently served at Christmas and Easter.
Is the word rye in quotes to suggest it is so-called rye, or did the person who added it just mistakenly believe it deserved quotes?
Basically the same question for the capitalization.
--Mfwills (talk) 00:53, 18 September 2014 (UTC)
replies: text: The sentence, especially when originally added, had enough small grammatical errors to suggest it wasn't written by a fluent English speaker, so I wouldn't read too much into the grammar. Of course, it very well could be some sort of false-rye, but lacking sources I think the best thing it to either remove the statement, or simplify it to standard English. Grayfell (talk) 01:15, 18 September 2014 (UTC)
replies: text: Another problem I see is the description "more substantial in texture and refined in taste".  Does this mean denser or thicker?  Why exactly is it "more refined in taste", does it taste less, or more?  The current wording appears to only represent a personal opinion or taste without providing a proper description. 76.10.128.192 (talk) 16:33, 10 February 2016 (UTC)
replies: text: I have removed the uncited and imprecise POV sentence.  PaleoNeonate (talk) 13:51, 24 March 2017 (UTC)
thread_title:  Poland 

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thread_title:  External links modified 

message: As is currently written, this "sentence" exists: "It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, Latvia, the Netherlands, Norway, Poland, Romania (especially in Transylvania), Russia, Serbia, Slovakia, Slovenia, Sweden, Ukraine, United Kingdom; it is also found in North and South America, notably in Argentina and Chile."
Really?  Are we going to keep enumerating every single country where it's eaten?  This is ridiculous.  People everywhere eat Liverwurst.  73.6.96.168 (talk) 09:36, 11 April 2021 (UTC)
thread_title:  Please Fix The Lede 

message: I'm surprised the article doesn't mention even once what animal the liver typically comes from to make liverwurst. 2601:193:8201:C040:A140:DC22:1A27:FC5 (talk) 00:09, 5 January 2024 (UTC)
thread_title:  Yeah, but what KIND of liver?