Thüringer Leberwurst

At least 51% of the ingredients for this liver sausage must come from Thuringia. Added spices and seasonings such as salt, braised onions, ground pepper, and Thuringian marjoram give this sausage its special flavor. After preparation, the sausages are cooled and cold-smoked over beech wood until they reach a golden-yellow color.

This delicacy enjoys a reputation as one of the most beloved sausages of the region. The tradition of preparing these sausages is as long as the Thuringian butcher's trade itself. Nowadays, Thüringer Leberwurst is still made at farm slaughter festivals and eaten fresh from the sausage pan.