John Myers
Liver sausage is a spreadable cooked sausage product. It mainly consists of pre-cooked pork, liver, bacon, and pork rinds. Depending on the raw material and the manufacturing process, the liver content is between 10 and 30 percent. Liver proportions over 35 percent would result in an undesirable bitter taste.
Origin
The exact origin of the liver sausage is not clear. According to tradition, it was first mentioned around the 11th and 12th centuries. In the meantime, it is mainly produced and offered in Germany in a wide variety of variations, depending on the region.
Season/purchase
Liverwurst is available in its various variations all year round.
Taste/consistency
The taste of the liver sausage depends largely on the spices added and the liver content. All flavors are represented, from mild to strong and spicy.
Use
Due to its spreadable consistency, liver sausage is mainly eaten as a topping for bread.
Storage/shelf life
The shelf life of fresh boiled sausages is limited. There are refrigerated and non-refrigerated liver sausages.
Nutritional value/active ingredients
100 g fine liver sausage provide approx. 333 kilocalories or 1395 kilojoules, 29 g fat (of which around 41% is saturated fatty acids), 15 g protein and 0.9 g carbohydrates.
