Liver Sausage – 1kg – German – Firm & Creamy – Just Delicious

£8.00

Liver sausages are a mixture of meat and liver, typically pork. Depending on the recipe they can be firm for slicing, or have a smooth, spreadable consistency like pâté. They are sold cooked and ready to eat

In most cases the smoking process is eliminated altogether and there is no need to go outside to check on smoke.

Liver sausages can be classified as: Regular liver sausages – coarsely comminute through 5 mm grinder plate and cooked in water. Delicatessen type liver sausages – finely comminute through 2 mm grinder plate and emulsified.

Putting liverwurst on a fresh piece of rye bread with some lettuce, mayo, and some red pickled onions is delicious simplicity at its finest.

Liver sausages are a mixture of meat and liver, typically pork. Depending on the recipe they can be firm for slicing, or have a smooth, spreadable consistency like pâté. They are sold cooked and ready to eat

Description

Liver Sausage – Delicate seasoned Pork Liver – Beautiful

Liver Sausage – Popular served with French Bread & Salad – Sublime

What are the different types of Liver Sausage

Liver sausages are a mixture of meat and liver, typically pork. Depending on the recipe they can be firm for slicing, or have a smooth, spreadable consistency like pâté. They are sold cooked and ready to eat

Liver Sausage
Liver Sausage

In most cases the smoking process is eliminated altogether and there is no need to go outside to check on smoke. Liver sausages can be classified as: Regular liver sausages – coarsely comminute through 5 mm grinder plate and cooked in water. Delicatessen type liver sausages – finely comminute through 2 mm grinder plate and emulsified.

Putting liverwurst on a fresh piece of rye bread with some lettuce, mayo, and some red pickled onions is delicious simplicity at its finest.

Liver sausages are a mixture of meat and liver, typically pork. Depending on the recipe they can be firm for slicing, or have a smooth, spreadable consistency like pâté. They are sold cooked and ready to eat

WHAT IS THE BEST WAY TO EAT LIVERWURST?

As we said before, there is no end to the options you have when making and eating liverwurst. Lots of people love to spread it on fresh bread, but you can also sauté it, fry it, eat it like a traditional sausage — you name it.

What we will say, is that the quality of the meats you use to make your liverwurst or the quality of the prepared liverwurst you buy will make the biggest difference in how enjoyable the experience is. The difference between liverwurst made with low-quality beef and liverwurst made with 100% grass-fed, non-GMO beef is startling. That’s because the feed and lifestyle of the cattle directly play into the texture and taste of the meat.

Remember that liverwurst has a strong flavor, and those factors alone could be the difference between someone loving liverwurst and someone deciding it’s not for them, so our advice is to buy the best, most natural liverwurst and meats as possible

HOW LONG DOES LIVERWURST LAST?

Liverwurst in the fridge only lasts a few days — definitely under a week depending on how well it’s sealed and how fresh it is. If you freeze liverwurst, regardless of whether it’s in pate or sliceable form, you should get around two months. In general, it’s best to eat it while it’s fresh, though!

Now, let’s get to the good part — making and eating liverwurst.

Although this quick and easy chicken liver pate recipe has a really rich and luxurious flavour, it’s surprisingly cheap to make. Chicken livers can be found in most large supermarkets either fresh or frozen. If you buy frozen ones allow them to defrost thoroughly and pat dry with kitchen paper before using. Once made the pate will keep in the fridge for 2-3 days or it can be frozen for up to one month.

Ingredients

  • 50g butter
  • 2 small shallots, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 450g chicken livers, thawed if frozen, chopped
  • 2tbsp dry sherry
  • 5tbsp double cream
  • Salt and freshly ground black pepper
  • 1tbsp capers, drained and rinsed
  • Finely crushed walnuts, to garnish
  • Toasted bread, to serve

Method

  • Heat the butter in a frying pan until just melted, add the shallots and garlic and fry gently for 5-6 mins until softened but not brown.
  • Add the chicken livers to the pan and cook over a medium heat for 5 mins. Stir in the sherry and double cream and simmer for a further 1-2 mins until the chicken livers are no longer pink. Season well with salt and freshly ground black pepper.
  • Cool the mixture for 10 mins then place in a food processor and blend until almost smooth. Transfer to a bowl and stir in the capers. Cover and leave to cool completely then chill for 1-2 hrs before serving on toasted bread garnished with crushed walnuts

Additional information

Weight 1 kg