Author Topic: Liver sausage  (Read 1608 times)

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Offline tel

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Liver sausage
« on: January 21, 2008, 10:58:20 AM »
I don't mean the flat 4 inch wide slices but the proper sausage with a skin, just over an inch thick.

Where can you get it? Tried all the supermarkets with no luck.

It's luvverly sliced or quartered and then fried as part of breakfast. cloud9:

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Offline Darwins Selection

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Re: Liver sausage
« Reply #1 on: January 21, 2008, 11:55:31 AM »
I don't mean the flat 4 inch wide slices but the proper sausage with a skin, just over an inch thick.

Where can you get it? Tried all the supermarkets with no luck.

It's luvverly sliced or quartered and then fried as part of breakfast. cloud9:
I think true liver sausage (liverwurst) is the 4 inch wide stuff.

The smaller diameter version with the thicker skin is, I think, the more spreadable pate form, frequently more heavily smoked as well.
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Offline tel

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Re: Liver sausage
« Reply #2 on: January 21, 2008, 12:00:28 PM »
It's not the pate type one and it's not German or 4 inch wide.

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Offline Darwins Selection

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Re: Liver sausage
« Reply #3 on: January 21, 2008, 12:31:44 PM »
It's not the pate type one and it's not German or 4 inch wide.
So I was nearly right then?  whistle:
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Offline Barman

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Re: Liver sausage
« Reply #4 on: January 21, 2008, 12:34:48 PM »
It's not the pate type one and it's not German or 4 inch wide.
So I was nearly right then?  whistle:
lol: lol:
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Offline tel

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Re: Liver sausage
« Reply #5 on: January 21, 2008, 12:45:17 PM »
More like white pudding, which I also love.

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Offline Snoopy

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Re: Liver sausage
« Reply #6 on: January 23, 2008, 03:26:57 PM »
Lidl
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Offline Barman

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Re: Liver sausage
« Reply #7 on: January 23, 2008, 03:32:32 PM »
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Offline Bar Wench

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Re: Liver sausage
« Reply #8 on: January 23, 2008, 03:37:42 PM »
 ::)