Homemade liver sausage – healthy taste
One of the oldest sausage varieties in Europe - In Germany, liver sausage is one of the most famous spreadable sausage varieties and is served for both breakfast and dinner for many people. It was first mentioned in the 11th century and gradually spread from Germany throughout the world. Today, it is particularly popular in Central Europe and is produced according to a variety of recipes and in seasonal variations.
Germany Sausage Land - by tradition
Germany is and has always been the driving force behind sausage production worldwide, as sausage is a traditional part of culinary life here. With over 1,500 different varieties, Germany leads the rankings by a wide margin. The multitude of varieties has both culinary and historical reasons. The fragmentation of the German Empire into many smaller principalities led to different recipes, spices, and weights, which offer us an incredible variety today. One of the stars of this development is liverwurst.
Liver sausage: healthy or unhealthy?
Liver sausage is one of the spreadable cooked sausages. The name comes from the liver, which is processed with other ingredients in the sausage. This type of sausage is one of the vitamin A bombs. A 100 g serving provides up to 10,478 µg of the vitamin. Vitamin A is important for eye function and cell growth. It also strengthens the skin and mucous membranes. Taste that makes you healthy, so to speak.
Offended liver sausage
This cooked sausage is also known by the saying “offended liver sausage”. This is based on a very old story about a liver sausage that burst in anger in the pot because the butcher left it in the pot until the last moment and took out all the other types before it.
Further product information
- Ingredients: 65% pork, pork fat, pork liver, nitrite curing salt (table salt, preservative: E250), onion, spices, beechwood smoke
- Allergens: may contain traces of mustard
- Net filling quantity: 475 g
- Company address: Slaughterhouse GmbH Perleberg, Ackerstr. 4, 19348 Perleberg
Use of liver sausage
The mild taste of liver sausage makes it very popular with all generations. Therefore, the range extends from healthy snack at school until participation in the classic meat platter with black pudding and belly meat. Especially in Austria, however, liverwurst is often fried in a pan with lard after the casing has been removed. Served with fried potatoes.
Creative preparations
Liver sausage, however, is experiencing a renaissance as a classic product in many creative kitchens. Food pairing plays a major role here. For example, trout or char can be filled with liver sausage and fresh herbs and then prepared normally in a pan, in the oven or on the grill.
Nutritional values per 100 g sausage:
- Calorific value: 1276 kJ / 305 kcal
- Fat: 25 g
- ...of which saturated fatty acids: 10 g
- Carbohydrates: 6 g
- ...of which sugar: 1.7 g
- Protein: 12 g
- Salt: 1.7 g
