Liver sausages in natural casings are smoked in order to preserve them and to give them a special taste. This type of liver sausage is very popular in Germany. Liver sausages are prepared from fresh or cooked liver, cooked meats (pork, veal or poultry), fat and a little meat stock. These ingredients are chopped into a fine or coarse texture and then stuffed into natural or synthetic casings. When the liver sausage ingredients are poured into forms rather than casings and are then cooked or baked, they are then called Pates. In Germany there are almost 700 different kinds of recipes for liver sausage. We carry just 11
Liver sausages are prepared from fresh or cooked liver, cooked meats (pork, veal or poultry), fat and a little meat stock. These ingredients are chopped into a fine or coarse texture and then stuffed into natural or synthetic casings.