| abstract |
The present invention relates to a method of making a sausage, such as raw sausage, boiled sausage, cooked sausage or sausage spread. According to the present invention, pure muscle meat from the legs and / or shoulders of pigs and optionally pig liver are used as the only animal component / s with a maximum fat content of 5% by weight in muscle meat and 6% by weight in pig liver, No fats are added, such as lard or oil or oil-based fat substitutes, except fat contained in muscle meat or pork liver. |