Thuringian liver sausage
Thuringian sausage is a meat paste and cooked sausage . It consists of pork , pork liver , nitrite curing salt , braised onions and a mixture of spices. The typical taste is created by adding marjoram and ground pepper as well as smoking .
With the EU Regulation No. 510/2006 of the Council for the protection of geographical indications and designations of origin for agricultural products and foodstuffs, the name Thuringian liver sausage was protected as a geographical designation of origin ( PGI ).
Manufacturing
Due to the protected geographical designation of origin, at least 51% of the raw materials must come from Thuringia and all processing must take place there.
In modern production, the bile ducts are first removed from the freshly slaughtered pig liver and the liver is minced . Lean pork and de-waiting bacon or dewlap are first cured and then brewed at 80 ° C. The cooked meat is finely chopped and, if necessary, an emulsifier is added. The pre-minced liver is chopped at 45-50 ° C until the desired emulsion is produced. Now both masses are mixed, seasoned and filled into the prepared intestines at a temperature between 40 and 50 ° C. The filled sausage is cooked in a water bath at 75–78 ° C and then cold smoked at 25–30 ° C over beech wood.
Instead of natural casings, the sausage can also be filled into screw-top jars or cans. Filling into artificial casings is not permitted for genuine Thuringian liver sausage , blisters, beef wreath casings or pork curls are used as sausage casings .
Individual evidence
- ↑ a b EU Regulation 510/2006 in the current version (PDF)
- ↑ Preparation instructions according to the German Food Book ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. , accessed December 9, 2011
- ↑ Allgemeine Fleischer-Zeitung / Journal 10/2008, p. 5
