Livery sausage

Livery sausage in many consumers quite often causes persistent associations with pet food, as it is especially cheap and affordable. However, this is not entirely true. High-quality liverka, as it is often called, can rightfully be classified as relatively inexpensive, but very tasty and satisfying sausages. By the way, the calorie content of the livery sausage is not much, and 326 kcal per 100 grams of product.

For the preparation of such sausages, pork or beef insides are mainly used along with meat, which are flavored with all kinds of spices. These insides are called leaver, hence the name of the sausage. Liver, lungs, kidneys, heart, stomach, diaphragm, mesh and trachea are observed in the livery.

The most valuable product is the liver of animals - it goes to the manufacture of various pates, canned food, and is also used directly for the preparation of main dishes. Kidneys, heart and stomach are great for use in soups, pickles and second dishes, but such products require careful processing and long-term preparation. As for the mesh or in a different mesentery, here we can say that this part of the liver is used in Belarusian and Russian cuisines as a natural wrapper for preparing melted dishes based on porridge.

Returning to the livery sausage, it is worth noting that it can be consumed not only as an independent dish, but also in the form of a delicate pate for sandwiches and canapes. In addition, many hostesses use it instead of crushed liver as a filling for pancakes. Liver-based livery sausage is a very valuable and incredibly useful product, as it contains amino acids, a lot of vitamins and trace elements, as well as substances that help strengthen bones.

Livery sausage composition

The composition of the livery sausage directly depends on the quality of this meat product. So, absolutely all types of this sausage are characterized by the presence of such components as liver, pork lard, veal, salt, pepper and other spices. Sometimes potato or wheat flour is used for binding, as well as chicken eggs.

Interestingly, the highest grade livery sausage (the so-called pate sausage) mainly includes calf and pork liver, while exclusively bovine cookies are used to make a low-quality product. In addition, such sausage often contains trimmings of pork and beef meat, cheek, pork ears, heart, lungs, respiratory throat and spleen.