The way to achieve a perfect product
All products in this group have one thing in common: The raw material used is predominantly pre-cooked. However, there are big differences in production, granulation and inlay material, as well as in the casing type and diameter.Liver Sausage
When cool, consistency is determined by solidified fat or coagulated liver protein. Liver sausage is a cooked sausage that contains more than 10 % liver.
Blood Sausage
When cool, sliceability is determined by skin emulsion or by congealed heated blood protein. Blood sausage comes with or without meat cubes.
Jellied Brawn
When cool, sliceability is determined by the cooled gelatinous substance (aspic or skin emulsion).
Other
Lard or spread without liver.
