This special sausage delicacy has likely existed for as long as the butcher's trade in Thuringia. With a distinct liver flavor, this cooked spreadable sausage remains very popular to this day. At traditional regional slaughtering festivals, the locals still eat Thuringian liver sausage fresh from the sausage vat.

Pork, pork liver, curing salt, braised onions, pepper, and Thuringian marjoram are the basic ingredients of this specialty. Smoking gives the liver sausage its special flavor.

Smoking provides special aromas

First, the bile ducts are removed from the freshly slaughtered liver before it is ground in a meat grinder. Producers cure the lean pork and rindless bacon before boiling both ingredients and then finely chopping them in a cutter. After mixing both meat components, the sausage is smoked over beech wood. Butchers fill the finished liver sausage mixture exclusively into natural casings, glass jars, or tins. The use of artificial casings is not permitted in the production of Thuringian liver sausage.

Thuringian liver sausage tastes spicy and hearty and has a pleasant note of liver. It is well-suited for robust breads and is often served regionally with pickles. The spreadable cooked sausage also pairs very well with apple.

The name Thuringian liver sausage is protected, and the specialty may only be produced in Thuringia.