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"For those of us - and I know you're out there! - who really do like liverwurst. I love the stuff! This recipe came from my grandparents."

Ingredients: Dijon mustard, dill pickle relish...

"This recipe takes awhile but is sooo good."

Ingredients: lemon juice, milk, oil...

"Leberklosse, or Liver Dumplings make a wonderful soup to serve with your German or Austrian style dinner. Posted in reply to a request."

Ingredients: chives, cracker crumbs...

"In my quest to find recipes to use up liverwurst, I was directed to a very nice German language website called wurstladen.de where I happily found this delicious sounding recipe for open face sandwiches. I translated it directly from the German to share will you all. I would recommend a good quality bread for the toast - such as a deli cut rye. Cooking..."

Ingredients: liverwurst, egg yolks...

"Wonderful South German/Austrian soup; Also called "Leberklosse""

Ingredients: pepper, eggs, fresh parsley...

"A quick and easy spread for crackers, toast, chips, whatever for any party or get together."

Ingredients: cream cheese, braunschweiger sausage...

"Try this tender dumpling with sauerkraut or buttered noodles. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: eggs, onions, parsley...

"My uncle used to eat calf brains sauteed in butter and onion than served with eggs for breakfast. This version can be served with potato salad and remoulade sauce. Found this recipe on recipehound.com and posted for ZWT 4 - Germany."

Ingredients: eggs, fresh parsley...

"Nice dish to snack on over a good game of Chinese Checkers"

Ingredients: eggs, hormel wurst...

"I have made this dish using chicken livers and chicken consume and it turns out just as well. It is a bit of trial and error when forming the dumplings so take the time to do the test one first and have some dry breadcrumbs on hand."

Ingredients: pepper, beef consomme...

"My mother used to make this wonderful dumpling served in broth. German in origin, this dish tastes so much better than it looks. You will be going back for seconds and thirds. My mother would grind the liver in her own meat grinder. I never had one, but if I caught the butcher at the supermarket in a good mood he would do it for me."

Ingredients: dried onions, eggs...