Translation:He eats many pieces of rye bread with liver pâté.
Having never had liverwurst, it's hard for me to say, but they don't really look similar. It's like a coarser pâté
"In Denmark, liver is formed into a paste to which herbs, salt, pepper and other desired seasoning are added. It is then put into a loaf pan and baked in an oven.
Leverpostej is sliced or spread on Danish dark rye bread (rugbrød) and is eaten as an open faced sandwich. It may also be topped with a variety of pickled accompaniments, such as beets or cucumbers, or onions, fried onions or bacon. The Leverpostej is served both hot and cold and can be bought pre-made in Danish supermarkets and butcheries."