hausmacher, Lean and streaky pork, chaps and pork liver are used for the dough.

In particular, the grinding of the meat is coarser than the normal liver sausage, which creates a beautiful drawing and the different meat parts can be easily distinguished.

Together with spices such as pepper, mace, cardamom and marjoram, cloves and onion give this sausage its specific taste.

• old-fashioned recipe,
• 550 grams

Contains gluten,soy and lactose