Picture of the Dutch stuff:
Anyway, I don’t like it too much 'cause it’s a bit too processed, a bit too low in liver and a bit too starchy but I don’t know if you’d be legally allowed to call it that if it had less than, say, 20% liver.
That sounds a bit like our liver sausage. Though I’m not convinced that has much liver in it (particularly as I don’t like liver). I’m a bit weird and eat it sliced in a sandwich with salad cream 
The remaining 71% seem to be made up of various Es. Yummy.
(I’m actually not against a slice of Leberkäs every now and then. Quite agreeable taste with enough sweet mustard on top)
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If you count the fact that the word “vlees” includes a few Es. 
it’s pig meat (pork in English; they’re odd), pig liver, water, pig bacon, potato starch, 3% separator pig meat, beef fat (no pig fat apparently), and then some E numbers.
That’s E325 = sodium lactate
E326 = potassium lactate
E450, etc. = diphosphate type stuff
E301 = sodium ascorbate
E250 = sodium nitrite
Now I’d much rather eat something with less starch, less water, no sugar, etc. but besides the E250 there’s nothing in there I’d worry about. 
It’s just that they stick out. I must admit that while I do not look too closely at the list of ingredients, I was under the impression that the number of Es in our food was greatly reduced compared to former times.
Btw., that was lunch today:
Thanks go to @PiecesOfKate for the inspiration.
That looks delicious. Curry?
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It’s supposed to be chicken dhansak, though as I never ate the real thing, it’s hard to judge how close I got. Picked the first recipe that came up, which was this one.
If they call it citric acid or something it’s still an E-number, and harmless either way. I am definitely inclined to think the fewer ingredients the better (particularly unnecessary sugar gets on my nerves; gross sickly sweet background flavor). But really I just bypass the entire problem by eating very little processed food, or just minimally processed.
Like with this liver stuff. When I want liver, I generally just buy cow liver or chicken liver, whether raw or precooked. (Not sure if you can buy pig liver, now that I think about it.)
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Oh wow. It looks pretty close without being painstakingly authentic. Was it good?
Quite delicious, though I had forgotten how devilishly hot the Cayenne pepper is that I have around. That definitely drowned out some of the other spices. (I only really make use of it when cooking Paella, and there half the amount given in the recipe is plenty.)
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Yeah I find cayenne pepper quite hot in general - I use it in jambalaya and often end up blowing my head off! And that’s coming from someone who loves hot food.
I’ll have to try out that dhansak recipe.