Cooked sausage

Cooked sausage is a sausage start. It belongs to the cook sausages and is characterized by its consistency from the cooled condition by solidified fat or coherently coagulated liver protein is determined.

A basic distinction is made between pates and liver sausages , which generally have a liver content of 10% to 30%. Exceptions in the recipe with higher or lower proportions are possible. Examples of these are:

• Liver parfait , foie gras pate, fillet pate, game pate, tongue pate

According to the German food book, cooked sausages also belong to this sausage.

Individual evidence

1. ↑ BMELV: The principles of the German food book for meat and meat products