Leberwurst is the German sausage that is commonly made as a spreadable liver sausage and served cold on bread.
It is produced from liver and other meat, usually pork, together with fat, salt, and spices. The mixture may be finely smooth or more coarsely textured, depending on the regional style. Spreadable Leberwurst is a familiar component of German cold meals, often eaten with bread, pickles, or onions.
The name comes from Leber, the German word for liver. This distinguishes Leberwurst from Leberkäse, whose traditional Bavarian version contains no liver and is baked into a loaf.
Leberwurst should also not be confused with Mettwurst, a separate sausage family that may be smoked, cured, or spreadable but is not defined by liver.