Liverwurst is the darling of Dutch birthday parties. Much like in Germany, The Netherlands are very fond of this soft, unctuous sausage. Both kids and grown-ups love it. Fanatics eat it at breakfast, on a sandwich or a roll.
Our traditional Dutch liverwurst is deeply rich and irony, with a smooth texture. It’s made with pork liver, with added bacon for flavour. The colour is pinkish-gray, not bright pink like other liver sausages: no artificial colouring or flavourings are added.
This is the real thing: traditional liverwurst from the Netherlands. To be precise, from Zeeland, the prettiest Southern province. It’s made from fresh pork liver, with extra pork meat and some bacon for an even better taste. This sausage is soft, unctuous and delicious. Spiced with love. And with white pepper, nutmeg, coriander and some ginger.
Our liverwursts are made according to Grandpa Wilthagen’s recipe. The meat is pressed into plastic casings and slowly cooked in large kettles. So they’re perfectly safe to eat or to store for a while.
The Dutch like to eat their liverwurst on sandwiches. It’s also a staple snack on the best of birthday parties. We like to eat our liverwurst with mustard, but some folks love it with blueberry or cranberry jam.
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