Liverwurst

Liverwurst is a spreadable, partly cut-resistant cooking sausage from skeletal muscle, fat, liver, and partly also other offal and various spices and food additives such as pepper, onion, ginger, nutmeg, vanilla, marjoram, thyme, truffle or Pickling salt is produced. The liver accounts for between ten and 30 percent. Portion of the liver over 35 % cause an undesirable bitter taste.

Liver sausage generally comprises pork and pork liver, beef seldom processed.

High-quality varieties such as Delikatessleberwurst, Fine liverwurst or calf liver sausage have a particularly high proportion of muscle protein ( BEFFE ) and contain, besides liver, no other innards. These may be used in other species.

Liverwurst there from very fine to coarse crushed in natural casings (usually pork fat end or ring casing ), in artificial casings, canned and bottled, smoked and unsmoked. Small hot liver sausages go together with blood sausage and pork belly for meat platter.

Known regional sausage specialties include the Palatinate liver sausage or sausage Frankfurter Zeppelin.

Calf liver sausage

Calf liver sausage containing a proportion of at least 15 % veal or young beef entsehntem. Since early 2010, calf liver sausage must contain in Germany also accounted calf liver. Does it contain only pork liver, is their name under veal sausage. In general, the available on the market calf liver sausage contains a significantly higher proportion of pork and veal to raw materials. This is in accordance with the provisions applicable to foodstuffs in Germany.

Poultry sausage

Poultry sausage contains a proportion of poultry meat and / or poultry liver, partly different innards.