by Max Barry

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Region: Lazarus

Loftegen 2 wrote:Except ours looks like this:
http://www.meatsandsausages.com/public/images/sausage-recipes/braunschweiger.jpg
Much more finely ground, with a creamy texture. The only way I'll willingly eat liver. :)

More like this?

https://www.erlebnisladen.de/images/produkte/i47/4779-9908020-leberwurst-fein.jpg

We simply call this Leberwurst. Finely ground would be "feine Leberwurst" and roughly ground would be "grobe Leberwurst"

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