Germans make sausage (Leberwurst) out of them and French make pâté.
I remember having to eat livers as a child but did not like them. They were just fried in a pan with lots of onions to help cover the disgusting taste. The Leberwurst was OK on bread because they spiced it well. We also ate Wurst made of tongues and blood (Zungenwurst) on bread.
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