Tuscan bratwurst LIVAR
What is bratwurst?
Bratwurst is ground and seasoned minced meat pressed into an intestine. Sounds less tasty than it is. Bratwurst is eaten a lot and for good reason. Bratwurst is immensely popular, especially in Germany, preferably in combination with sauerkraut. But we Dutch also love sausage. In fact, there is no difference between fresh sausage and bratwurst, except the shape. Bratwurst is meant to be - you guessed it - fried in the pan or on the BBQ. Then it becomes nice and juicy on the inside and crispy on the outside. A bratwurst is very tasty anyway, but with Tuscan spices and LIVAR you are in the right place!
Tuscan bratwurst - Limburg Monastery Pig
This bratwurst comes from LIVAR, also known as Limburg Monastery Pig. The origin of LIVAR pigs lies - as the name suggests - at Lilbosch Abbey in Echt, Limburg, where the animals were lovingly cared for by monks and could enjoy themselves in the monastery gardens. Nowadays, LIVAR pigs obviously do not all come from Lilbosch Abbey, but they still come from the most beautiful free-range farms. The requirements for animal welfare are only stricter by LIVAR and the animals all have an honest origin. The Animal Protection and Wakker Dier Foundation are also enthusiastic and have awarded LIVAR with a 3* Better Life. You can taste the good life of Livar pigs! The meat is nicely laced with fat and fat is precisely the flavor carrier of meat. Moreover, it hardly loses weight during preparation, which means the meat remains tender and juicy. So with bratwurst from LIVAR you are definitely in the right place!
How to Cook a Sausage
A sausage is easy to prepare, flipping it back and forth in a frying pan. Briefly simmering in water can prevent the sausage from bursting, but this habit seems somewhat old-fashioned. Of course, use tongs to flip the sausage, not a fork, as piercing it will cause the juices to escape, which is a shame. Sausages also work great on the BBQ or grill!
In Brief
Grilling/BBQ: About 8 minutes at 180-200°C or in a hot grill pan [flip in between].
Frying: 10 minutes of gentle frying in oil, butter, or ghee [flip in between].
Sous Vide: 1 hour at 65°C, then finish by grilling.
For special preparation methods and BBQ recipes, visit our recipe page.
Ingredients
varkensvlees, aroma, aroma (rook), glucosestroop, maltodextrine, sucrose, tomaat, zout, antioxidant: E300, E301, zuurteregelaar: E262Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 885 |
| Energie (kcal) | 212 |
| Vet (g) | 2.1 |
| Verzadigd vet (g) | 0.3 |
| Koolhydraten (g) | 41.0 |
| Suikers (g) | 33.2 |
| Vezels (g) | 3.7 |
| Eiwitten (g) | 5.2 |
| Zout (g) | 37.32 |
Tuscan bratwurst LIVAR
Tuscan bratwurst from the Limburg Monastery Pig.
+ Broodjes (kies gewenste aantal in checkout)
+ 2,79 |
2x Briochebun for hotdog
+ Toppings & musthaves
+ 14,99 |
Pulled pork LIVAR Ready-to-eat [500 gram]
+ 12,99 |
Flemish beef stew [400 gram]
+ 51,00 |
Big Green Egg Cast Iron grill press
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
Croix Valley private stock BBQ sauce [354 gram]
- Delivery on Saturday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Tuscan bratwurst from the Limburg Monastery Pig.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
What is bratwurst?
Bratwurst is ground and seasoned minced meat pressed into an intestine. Sounds less tasty than it is. Bratwurst is eaten a lot and for good reason. Bratwurst is immensely popular, especially in Germany, preferably in combination with sauerkraut. But we Dutch also love sausage. In fact, there is no difference between fresh sausage and bratwurst, except the shape. Bratwurst is meant to be - you guessed it - fried in the pan or on the BBQ. Then it becomes nice and juicy on the inside and crispy on the outside. A bratwurst is very tasty anyway, but with Tuscan spices and LIVAR you are in the right place!
Tuscan bratwurst - Limburg Monastery Pig
This bratwurst comes from LIVAR, also known as Limburg Monastery Pig. The origin of LIVAR pigs lies - as the name suggests - at Lilbosch Abbey in Echt, Limburg, where the animals were lovingly cared for by monks and could enjoy themselves in the monastery gardens. Nowadays, LIVAR pigs obviously do not all come from Lilbosch Abbey, but they still come from the most beautiful free-range farms. The requirements for animal welfare are only stricter by LIVAR and the animals all have an honest origin. The Animal Protection and Wakker Dier Foundation are also enthusiastic and have awarded LIVAR with a 3* Better Life. You can taste the good life of Livar pigs! The meat is nicely laced with fat and fat is precisely the flavor carrier of meat. Moreover, it hardly loses weight during preparation, which means the meat remains tender and juicy. So with bratwurst from LIVAR you are definitely in the right place!
How to Cook a Sausage
A sausage is easy to prepare, flipping it back and forth in a frying pan. Briefly simmering in water can prevent the sausage from bursting, but this habit seems somewhat old-fashioned. Of course, use tongs to flip the sausage, not a fork, as piercing it will cause the juices to escape, which is a shame. Sausages also work great on the BBQ or grill!
In Brief
Grilling/BBQ: About 8 minutes at 180-200°C or in a hot grill pan [flip in between].
Frying: 10 minutes of gentle frying in oil, butter, or ghee [flip in between].
Sous Vide: 1 hour at 65°C, then finish by grilling.
For special preparation methods and BBQ recipes, visit our recipe page.
Ingredients
varkensvlees, aroma, aroma (rook), glucosestroop, maltodextrine, sucrose, tomaat, zout, antioxidant: E300, E301, zuurteregelaar: E262Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 885 |
| Energie (kcal) | 212 |
| Vet (g) | 2.1 |
| Verzadigd vet (g) | 0.3 |
| Koolhydraten (g) | 41.0 |
| Suikers (g) | 33.2 |
| Vezels (g) | 3.7 |
| Eiwitten (g) | 5.2 |
| Zout (g) | 37.32 |
