Pork Liver

Drob po selski, meaning liver cooked village-style, is a traditional dish that is made by cooking liver with vegetable chunks and (optionally) mushrooms in a clay earthenware pot. Pieces of chicken, beef, or pork liver are first roasted w... READ MORE

Braunschweiger is a German dish using liverwurst sausage as the main ingredient. The sausage is first sliced into smaller pieces, then combined with smoked meat (such as bacon) in a pan. The two are fried together until they develop a nice, browne... READ MORE

Chok is the Thai version of traditional Chinese congee, a type of rice porridge. It is typically prepared with boiled jasmine rice cooked with water, chicken broth, or pork broth until the dish becomes very thick. Pork meatballs, liver slices, shr... READ MORE

Hurka is a popular Hungarian sausage consisting of ground pork and pork liver, rice, and onions. There are two main varieties: májas hurka, made with liver and rice, and véres hurka, made with blood, rice, and seaso... READ MORE

Leberknödelsuppe is a traditional and Austrian soup featuring liver dumplings. The dumplings, or "leberknödel," are made from ground liver (typically beef or pork), stale bread rolls (or bread), onions, eggs, and various herbs and spices... READ MORE

Leberwurst is a spicy German sausage consisting of a combination of ground pork liver, onions, and spices. The sausage is traditionally consumed with sauerkraut, although it can also be used in sandwiches, where leberwurst is sliced and paired wit... READ MORE

Jitrnice are one of the most common pork sausages in the Czech Republic. Although there are numerous regional varieties, they mostly consist of pork cuts, various internal organs, and pork liver. Depending on the tradition, some prefer to incorpor... READ MORE

This versatile liver pâté is one of the most common Danish spreads known as leverpostej. Since it is incredibly popular throughout the country, it appears in numerous varieties which differ in ingredients, flavors, and textures. Next ... READ MORE

Knipp is a German sausage that is believed to have originated in Bremen. It is made with pork or beef, oats, onions, allspice, salt, pepper, and various herbs. Although knipp is visually unappealing, when fried in butter and served on a slice of t... READ MORE

Dyrlægens natmad, which translates to veterinarian's midnight snack, is a popular variety of the Danish smørrebrød. The sandwich is assembled with rye bread that is spread with butter and used as a base to hol... READ MORE

Freginat is a traditional Catalan dish originating from the city of Lleida. Although there are many versions, the dish is usually made with a combination of thinly sliced boneless pork, pork liver, white beans, onions, lard, bacon, salt, and black... READ MORE

Fegato al limone is a traditional dish prepared with liver as they key ingredient, whether from calf, ox, pig, lamb, or chicken. The dish is usually prepared with a combination of sliced liver, flour, butter, olive oil, lemon juice, parsley, and s... READ MORE

Iscas de fígado com cebolada is a traditional dish featuring liver, typically pork or beef, cooked with onions. The liver is marinated in a mixture of white wine, garlic, bay leaves, and sometimes vinegar, which helps to tenderize it and in... READ MORE

For over 120 years, Aachen's Christmas sausage has played an integral part in the cultural tradition of the city and has made its butcher shops famous. Aachener Weihnachts-Leberwurst dates back to the 19th century, when the butchers of Aachen perf... READ MORE

Candinga is a traditional stew that's simple, yet hearty. It's made with a combination of pork liver, oil, onions, bell peppers, tomatoes, stock, and seasonings. The ingredients are simmered over low to medium heat until they become tender. The st... READ MORE

This is a specialty blood sausage made from pork, a small amount of pork liver, and spices and seasonings such as salt, black pepper, marjoram, allspice, cloves, and onions. It can often be found in butcher shops throughout Thuringia, and it has b... READ MORE

Civet de sanglier is a traditional dish made from wild boar (sanglier), prepared as a rich, hearty stew. The meat is typically marinated in red wine with herbs and spices to tenderize and infuse it with flavor. The dish is slow-cooked with ingredi... READ MORE

Figatells are a traditional Valencian dish, particularly popular in the regions of Valencia and Alicante in Spain. They are a type of pork sausage made with a mixture of ground pork, liver, and various spices. The main ingredients include minced p... READ MORE

At least 51% of the ingredients for this liver sausage must come from Thuringia. Added spices and seasonings such as salt, braised onions, ground pepper, and Thuringian marjoram give this sausage its special flavor. After preparation, the sausages... READ MORE