{"id":726225,"date":"2021-10-04T13:39:00","date_gmt":"2021-10-04T11:39:00","guid":{"rendered":"https:\/\/www.milk-food.de\/2021\/vegan-liver-sausage\/"},"modified":"2026-05-22T15:20:06","modified_gmt":"2026-05-22T13:20:06","slug":"vegane-leberwurst","status":"publish","type":"post","link":"https:\/\/www.milk-food.de\/en\/blog\/2021\/10\/04\/vegane-leberwurst\/","title":{"rendered":"Vegan liver sausage"},"content":{"rendered":"\n

Liver sausage from lentils<\/h1>\n\n

The MILK Food Lab is now quite experienced with sausage and substitute products<\/a>. It is only consistent after a 50:50 vegetable sausage<\/a> now no more half things to make. So here 100% sausage with 0% meat. This is our lentil liver sausage. Hearty vespers or a warm dinner with full-bodied spicy flavors, this is possible not only with sausage, but also with Vurst.<\/p>\n\n

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Do you prefer your liver sausage in a jar or in artificial casing?<\/figcaption><\/figure>\n\n

The basis for our liver sausage are green delicatessen lentils, from which we reproduce a coarse, hearty farmer’s liver sausage. Lentils are a promising source of vegetable protein<\/a>. In order for them to become a liver sausage, they have to have a lot of flavor, and we have also gained a lot of experience with umami <\/a>. For this we resort to mushrooms<\/a> of two types: shiitake and porcini. Aromatic it becomes thyme, marjoram and oregano, classic sausage spices. Smoked tofu and paprika powder add an additional hearty layer of flavor. Tofu also makes the Vurst nice and creamy and is an additional source of protein.<\/p>\n\n

Here is the complete recipe:<\/p>\n\n

Lentil liver sausage<\/strong><\/h2>\n\n