Offal sausage or pâté
Offal sausage or pâté is a savory spread or sausage made from a blend of organ meats, such as liver, heart, and kidneys, often combined with fat, herbs, and spices. It is a traditional dish found in many European cuisines, particularly in France, Germany, and the UK, where it is enjoyed as a rustic delicacy.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, making it a nutrient-dense option. It is an excellent source of iron, vitamin B12, and zinc, with a typical serving containing around 200-300 calories.
Nutrition breakdown
| Calories | 240 kcal |
| Protein | 14 g |
| Carbs | 1 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 480 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 18 mcg |
| Zinc | 3.2 mg |
| Vitamin A | 3500 IU |
| Phosphorus | 220 mg |
| Selenium | 28 mcg |
| Niacin (B3) | 5.8 mg |
| Riboflavin (B2) | 1.1 mg |
Per 2 slices (80 g) · estimated, varies by recipe
💡 What's interesting
Offal sausage or pâté is culturally significant as a way to use the whole animal, reflecting historical frugality and culinary creativity. Nutritionally, organ meats are among the most nutrient-rich foods available, offering concentrated amounts of vitamins and minerals often lacking in modern diets.
