14 hours ago, Baron d'Apcher said:Anything "wurst" is a sausage and there are quite a few varieties of Bauer. Bauerwurst is a coarse ground sausage, smaller than Bauernwurst, which is smoked pork & beef but I'm confident there are fluctuations by region, town, personality and temperament. Bauernleberwurst is invariably put in a casing raw and not much different than liverwurst, except that liverwurst has more liver and is generally eaten cold.
Headcheese qualifies as a terrine. The parts of the head are cooked first, diced up and then put in a mold with some very gelatinous juices which makes it nice and firm. Scrapple is also a sort of terrine. Cooked parts of the head ground up with raw liver and then the paste is cooked with buckwheat or cornmeal until thick and left to cool in a mold.
At least over here, the Bauer/Bauern prefix typically denotes a rustic preparation: coarse, mostly with all parts of the pig (beef is not often used here), robust spices (think majoram, caraway, allspice, ...). Country-style or de campagne will head in the same direction.
