Billy suggested “liver sausage” as a translation for Leberwurst but no, that’s just wrong. There isn’t much that’s sausage-y about Leberwurst. Rather, it’s a delicate, fine-textured spread, not unlike paté. Translation questions notwithstanding, Forsthaus Strelitz’s Leberwurst is everything a Leberwurst should be. It’s made from Husumer Sattelschwein pork, onion, salt, and marjoram. That’s all. It’s as pure and delicious as it gets.
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