Liver & blood sausage

Liver & blood sausage

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Multifaceted enjoyment

The variations of blood and liver sausages could not be more different: From the spicy and hearty black pudding to low-fat aspic to traditional liver sausage and noble pâtés, this sausage category shows itself in many facets. No matter which variation you choose, you can skilfully round off your specialities with the traditional, elegant and innovative seasonings in our range.

Blood sausage

It is said that blood sausage is the oldest type of sausage in the world. Over the centuries, this speciality spread throughout Central Europe and is still considered a delicacy by its fans today. Pepper, allspice, marjoram and co. refine blood sausage specialities with spicy flavors. Whether fried hot with sauerkraut and potatoes or cold to round off a hearty snack - the blood sausage promises varied enjoyment

Liver sausage

Liver sausage brings flavor to the table. From fine to coarse, from mild to rustic - this type of sausage convinces connoisseurs with finely balanced spices. Onion liver sausage is considered a classic of coarse cooked sausages. Onion liver sausage is considered a classic coarse cooked sausage. Characteristically rustic taste, fine herbs and the typical onion note distinguish this specialty. When it comes to fine liver sausages, there are countless variations to suit every taste. Our fine and coarse seasonings refine liver sausage with intense spices and fine herbs - whether with ginger, mace and vanilla notes or with cloves, cardamom and cinnamon - enjoyment is guaranteed.

Other aspic products

In addition to blood sausage, liver sausage and gelatin, this diverse range also includes specialties such as head cheese. On top of that, luncheon meat, meat lard and German Vesperwurst in jelly have their fans. The ideal seasoning is a must. Whether mild with pepper and nutmeg, hearty with ginger, pepper and onion, full-bodied with garlic or rustic with intense ingredients such as fried onions or mustard, we make full use of the flavor palette here. 


Aspic convinces with its diversity: Whether with meat, fish or vegetables, these specialties not only taste good, they also look very appealing. The quality criterion of gelatin products is their gelling power, with the bloom number indicating how firm the gel structure of an edible gelatin is. The aspic products in our range have a bloom value of 140 to 260 and are therefore perfectly cutable. Our high-quality edible gelatins are based on pork or beef and are available in neutral and seasoned versions. 

Together to success

Do you have a product idea and are looking for a partner to implement it? Do you already have the ideal recipe and are looking for high-quality seasonings and functional ingredients for production? Are you actually doing everything right, but are not yet one hundred percent satisfied with the end product? No matter what you need, we will find the ideal solution together.