Palatinate liver sausage

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Palatinate liver sausage, cut open, in artificial casing
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The Pfälzer Leberwurst is a traditionally cooked sausage made in the Palatinate and Electoral Palatinate .

ingredients

According to the principles of the German Food Book , the Palatinate liver sausage is made from fatty pork , connective tissue , pig masks , liver , but no other offal. It is coarse-grained and is not reddened or made without nitrite curing salt , which causes the typical grayish color.

The Palatinate liver sausage gets its typical taste from the seasoning with pepper , marjoram and nutmeg .

variants

Many types of sausage have standardized recipes that have developed in the butcher's trade. Examples of the Palatinate liver sausage are:

  • Preparation from 30% raw pork liver and 70% uncured and pre-cooked pork heads without a frontal leaf. In preparation, the pork heads are minced to 10 mm and mixed with finely chopped liver and onions. It is filled into fatty ends or middle intestines. If the mass is finely chopped and filled into fat ends, the variety is also called Worms liver sausage .
  • Instead of pork heads , a mixture of pork belly and fat dewlap is used.

use

The Palatine liverwurst is part of the Palatine variant of the meat platter is, above all, as a pate consumed. In addition, it is also seared, e.g. B. served together with fried potatoes . Corresponding recipes can be found in the Pfälzer Kochbuch cookbook published in 1858 . A collection of 1002 practically proven recipes of all kinds .

See also

Individual evidence

  1. ↑ Principles for meat and meat products of the German Food Book
  2. ↑ Palatinate liver sausage. ( Memento of the original from June 18, 2011 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. at meisterwurst.de, last accessed on April 13, 2011 @1@ 2Template: Webachiv / IABot / www.meisterwurst.de
  3. ↑ The production of fine meat and sausage products , Hermann Koch and Martin Fuchs, Deutscher Fachverlag 2009, 22nd edition ISBN 978-3-86641-187-6
  4. ^ Anna Bergner: Palatinate cookbook . A collection of 1002 practically proven recipes of all kinds, based on 30 years of experience, together with an appendix of 28 different menu slips. Pro Message, Ludwigshafen am Rhein 2008, ISBN 978-3-934845-44-2 .