Blood sausage

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Still life with sausage (Italy, 17th century)

Blood sausage (also red sausage , black sausage or blunze ) is a cooked sausage made from pork blood , bacon , rind , pork and spices ( salt , pepper , marjoram , thyme , allspice and ginger ). It is characterized by the fact that it can be cut when cooled, which is due to the proportion of coagulated blood protein and / or the solidified gelatinous mass of the blood pulp. It is considered one of the oldest types of sausage, as it is already mentioned in Homer's Odyssey .

Manufacturing

Boiled and roughly chopped pork rind from a home slaughter
The finished blood sausage mass

Blood sausage is a traditional sausage-making recipe because the blood obtained from slaughter can be used to make food. In modern slaughterhouse processing, however, blood is a by-product and is only used to a small extent (and mostly cured ) for sausage production. In principle, a distinction is made between different basic masses in the production of blood sausage:

  • In preparation , rinds are usually cooked by boiling them in water or broth . After cooling, they are chopped up together with onions and then mixed with the blood to form a fine-grain pulp . Finally, you season the mass and fill it in sausage casings or artificial casings . During preparation, the sausages are cooked in boiling water or steam. After cooling, they are partly cold smoked . Alternatively, it can be filled into cans or jars . Other ceramic or porcelain containers are also used for home slaughter or for immediate consumption . That is why the sausage is then cooked in a water bath and not boiled.
  • A common variant is the addition of bacon, which was also pre-cooked like the rind. However, it is cut into small cubes before cooking and these are then blanched to keep their shape and consistency. The bacon cubes are added to the porridge before seasoning so that they can later be clearly recognized as an insert in the sausage. The rest of the preparation is identical.
  • Due to its small 28/32 caliber, the material for blood sausages has a finer grain size of a maximum of 1 cm.

With some types of black pudding, partially pre-cooked meat parts are added:

Other ingredients can be:

use

Prepared meat platter with meat, blood and liver sausage, sauerkraut and mustard

As a blood sausage, the sausage is part of many national and international cuisines. The two main uses are:

There are also types of preparation that are standardized:

  • Flemish style: with fried apple cubes
  • Lyon style: with fried onion slices
  • Polish style: the sausage mass is fried without the intestines (loose sausage) and mixed with soaked bread and raisins. The seasoning with sugar, marjoram and thyme is typical

Depending on the region, roasted whole blood sausage belongs to the dishes heaven and earth , a dish made from the heated contents of the sausage is called pot sausage , loose sausage or dead grandma . When sausage is ready to eat after a short production phase, the black pudding sausage and cooked pork next part of the battle plate .

Blunzengröstl , a dish made with fried potatoes, are common in Austria . Blood sausage strudel is part of both Austrian cuisine and some German regional cuisines.

variants

Smoked fresh black pudding with meat, on the right dried black pudding with bacon

Germany

There are many different types of blood sausage in Germany. Some of these are defined in more detail by the guiding principles of the German Food Book for meat and meat products or are standardized within the butcher's trade.

German food book

In the case of varieties with prominent names, a minimum proportion of 35% sinewed muscle meat is stipulated; usually a proportion of minced liver may be included.

  • Blood sausage with low-fat and low-tendon pork: fillet red sausage, Bohemian red sausage, flail sausage, black sausage with insert
    • Blood sausage additionally with fat and sinew- rich pork: Gutsrotwurst, Gutsfleischwurst, Fleischrotwurst, Thuringian meat redwurst, Berlin meatwurst, Pariser Blutwurst, meat stomach, meat blood stomach
      • Blood sausage additionally with pork masks : Franconian red laid, Würzburg red laid
      • Blood sausage additionally with bacon: Thuringian blood sausage, Silesian blood sausage, Dresden blood sausage
  • Blood sausage with fat and sinews-rich pork and bacon: red sausage, Calenberger red sausage, farmer red sausage, homemade red sausage, country red sausage
    • Blood sausage additionally with pig masks and pork heart: red rind stomach, blood press sack, blood press head, red press head, red press sack, black press sack, pressed sausage, Berlin press sausage
    • Blood sausage also with fatty tissue and various offal: Mengwurst, mixed sausage
  • Black pudding with bacon, rind, pork mask: black pudding, Rhenish black pudding, Saxon black pudding, farmer's blood sausage, country black pudding, bacon sausage, fresh bacon black sausage, tourist sausage, greath sausage, pepper sausage, blunzen, plunzen, flönz , black sausage . If the meat is not just diced, but finely minced or chopped, it is called homemade blood sausage . If the blood content predominates in the sausage, it is called fresh blood sausage , which is suitable for consumption as a snack or meal.
  • Blood sausage with tongue: tongue red sausage, tongue blood sausage, tongue sausage , Berlin tongue sausage , tongue pate
  • Blood sausage with liver: delicacy red sausage, Thuringian black sausage 1 a, liver sausage, ham sausage
  • Blood sausage with nutrients, see Cooked sausage with nutrients . Bacon, rind and mask are usually also used, but nutrients such as pearl barley, rye or foods made from them such as bread or breadcrumbs are also added.

Sausages in trade

Many types of sausage have standardized recipes that have developed in the butcher's trade. The names mostly indicate essential ingredients and the (supposed) area of ​​origin.

  • Blood Bregenwurst: Base 1 *, pork brain (Bregen), pork, pork heart , pork lung ; pressed after cooking, cold smoked; Filled in pig stomachs or artificial intestines with 75/50 mm caliber
  • Blood pressure head: base 1 *, pork, rind; not smoked; filled in artificial casings with a 120/50 mm caliber
  • Blood press sack: base 1 *, pork head cut into strips, pork cheeks and pork belly with rind; not smoked; bottled in pig stomachs
  • Wide blood sausage: base 2 *, not smoked; bottled in pig stomachs
  • Meat red sausage : base 1 *, sausage meat, pork, pork cheeks, liver; not smoked; Pig caps
  • Greaves blood sausage: base 1 *, lard greaves , pork; cold smoked; filled in medium-sized beef wreath casings
  • Gutsfleischwurst: base 2 *, pork, pork liver, cold meat base meat; not smoked; filled in artificial casings with a 90/50 mm caliber
  • Homemade blood sausage: base 2 *; cold smoked; Bottled in medium-sized wreath casings
  • Lung blood sausage : base 2 * and pork lung ; cold smoked; medium coronary intestines
  • Pressed sausage: base 2 *, beef, beef heart; not smoked, after cooking the sausage is pressed; filled in artificial casings with a 120/50 mm caliber
  • Red press head: base 1 *, pork, rind; not smoked; filled in artificial casings with a 120/50 mm caliber
  • Rotwurst: base 1 *, pork head, cold meat base meat ; not smoked; filled in artificial casings with a 90/50 mm caliber
  • Tongue blood sausage : base 2 *, pork tongues ; not smoked; Filled in pork caps or artificial casings with a 120/50 mm caliber
    • Filet black pudding: use of pork tenderloin instead of pork tongue
  • Berlin black pudding with roll : pork head, pork lung and roll (a local type of bread roll ); not smoked; 100 g portion sausage or as a sausage ring
  • Berlin meat sausage: base 2 *, pork, pork belly, liver; not smoked; bottled in pork ruff
  • Berlin press sausage: base 1 *, bacon with rind; not smoked, after cooking the sausage is pressed; filled in artificial casings with a 90/50 mm caliber
  • Braunschweiger black pudding: base 1 *, pork head, pork cheek , dewlap , lung, liver; not smoked; in medium-sized pork curd
    • Braunschweiger long-life blood sausage: additionally cold smoked ; in tight beef hips
  • Dresdner meat sausage: base 2 *, pork, pork head, pork heart, pork kidneys; not smoked; bottled in pig stomachs
    • Dresden blood sausage: the same preparation, filled in pork ruff
  • Frankfurt blood sausage: base 2 *; not smoked; filled in artificial casings with a 60/50 mm caliber
  • Hamburger Grützblutwurst: see Holsteiner Grützwurst
  • Nürnberger Blutpresssack (also Nürnberger Bratwurst-Pressack ): basic material for blood press sack *; filled with whole Nuremberg sausages ; cooked in a roulade case (pie shape)
  • Bavarian blood press sack: Synonym for blood press sack
  • Bavarian beer blood sausage: base 2 *, pork lung ; not smoked; filled into thin pig intestines with a piece weight of 60-80 g (without beer, derivation of the name "intended for" beer as a snack or meal)
  • Franconian farmer's blood sausage: base 2 and cow's milk ; cold smoked; filled into medium-sized pig intestines weighing 150–200 g each
  • Franconian greath sausage: like blood press sack, but with the insert diced and filled into middle intestines with a 60/65 mm caliber
  • Franconian bacon sausage : like Berlin press sausage, but cold smoked and filled into medium-sized wreath casings
  • Holstein Grützblutwurst: pig's head, pig lungs, porcine, kettle fat, oats - grits ; not smoked; Ring-shaped filled in medium-sized beef wreath casings or twisted into sausages in thin pig casings
  • Italian black pudding: pork belly and Italian red wine; not smoked; filled into large middle intestines (typically without adding rinds)
  • Lusatian Grützwurst : see Silesian Grützwurst
  • North German blood sausage: base 1 *; not smoked; bottled in large central intestines
  • North German Presswurst: like South German Presswurst, but the filler is diced more coarsely
  • Upper Franconian bacon sausage : like homemade blood sausage, additionally seasoned with caraway
  • Oberland press blood sausage: see tongue blood sausage
  • Oberland blood sausage: base 1 *, pork and veal with a higher proportion of tendons; slightly cold smoked; Bottled in medium-sized middle intestines
  • Rhenish bacon sausage : like Berlin press sausage, but smaller cubes of bacon and filled in medium-sized wreath casings
  • Saxon blood sausage: base 2 *; cold smoked; Bottled in medium-sized wreath casings
  • Silesian blood sausage: mass like red sausage; is pressed after cooking; bottled in pig stomachs
  • Silesian groats: pork head, pork cheeks, pork lungs, pork heart, pork kidneys, kettle fat, oat or buckwheat groats; not smoked; filled in artificial casings with a 60/50 mm caliber
  • South German Presswurst: Base 1 *, pork, pork cheeks; not smoked; in pork caps
  • Thuringian meat red sausage: see meat red sausage
  • 1 * and 2 *: for base sizes, see section Production.

Recipe levels in the craft

Depending on the quality of the raw materials, a distinction is made between three recipe levels:

  • Top recipe: The sausages mainly contain low-tendon meat and bacon as well as the necessary blood rind mass, but not meat cubes and offal, with the exception of liver. Tongue sausage contains only tongue in addition to porked bacon. If fillet pieces are used as an insert, this sausage is called fillet sausage.
  • Medium recipe: The sausages contain meat like grown or porked bacon or both as well as blood and rind mass, finely chopped offal, liver and heart, also in cubes. Pork shoulders u. Pork cheeks can be processed with clinging rinds.
  • Simple recipe: The sausages contain meat like grown or bacon as well as blood rind. Roast meat and offal can also be processed in cubes.

German Democratic Republic

In the GDR , for example, blood sausages were standardized as a type of cooked sausage in TGL 29213/02. In addition, many regional recipes from the German state kitchens have been preserved.

  • Top varieties : Gutsfleischwurst, tongue sausage, filet sausage
  • Medium varieties: meat black sausage , pork head black sausage , Thuringian red sausage , fresh bacon blood sausage, tourist blood sausage
  • Simple varieties: Homemade blood sausage, portion blood sausage with bread roll

Austria

Austrian blood sausage (Blunze) with bread cubes from Burgenland

The official standardization is carried out by the Codex Alimentarius Austriacus (also Austrian food book ). Chapter B 14 summarizes the regulations for meat and meat products. One feature of the breakdown is that the cooked sausage types are grouped according to other features. The proportion of blood or the exchange of it for liver is limited only in the proportions.

  • Cut- resistant blood, tongue and liver sausage (Section B.4.3.2.)
    • Tongue sausage and clearly marked, cut-resistant blood or liver sausage
    • Red sausage, liver press sack and the like.
    • Cut blood sausage and Saxon
  • Bratblutwurst made with white bread (rolls) or cooked cereals (grain products) as well as onions, spices and salt, Chap. B.4.3.4.)

The dialectal designation Blunze or black pudding , which is of medium high German 'inflate' blunsen for originates, indicates the sausage to the outer shape.

Switzerland

The creamed blood sausage (Boudin à la crème), which is widespread in Switzerland , consists of a finely chopped up blood rind mass to which cream (cream) is added. In production, it is only slightly pre-cooked and only ready to eat shortly before consumption by heating it for a long time in water or broth (max. 90 ° C). As a rule, tongue sausage is now produced in Switzerland without a tongue .

The Bernese tongue sausage is a typical component of the Bernese platter and has been entered in the Federal Register of Protected Designations of Origin (GUB) and Protected Geographical Indications (GGA) since September 2019 . It should be better protected against imitations by the protected geographical indication - manufacture and designation limited to the territory of the canton of Bern .

Trinidad and Tobago

The trinidianische blood sausage, black pudding called, is traditionally made with pig's blood, but nowadays often with pork liver as a substitute. The sausage mixture is supplemented with sweet potatoes and pork fat, common condiments are u. a. Thyme, chillies, garlic and lemon juice. The blood sausage is traditionally served as a side dish to a stew based on pork foot.

Other countries and regions

Specialties

The Kölsche Flönz is a registered trademark of the Schutzgemeinschaft Kölner Wurstspezialitäten e. V. It is a cut-resistant blood sausage variant of simple quality that is produced in Cologne and the cities of Leverkusen , Bergisch Gladbach , Rösrath , Wesseling , Brühl , Hürth , Frechen and Pulheim, which are directly adjacent to the east and west . Ingredients are rind, pork and pork head. The visible bacon insert consists of pieces between 5 mm and 10 mm. The status as a product with EU-wide protected designation of origin g.gA was registered on July 29, 2016.

As White blood sausage is called a cooked sausage variant of "white" meat (veal, poultry), fatty bacon, milk and eggs.

The Oecher Puttes is a blood sausage specialty of the city of Aachen and its surroundings . It is a smoked black pudding with visible pieces of bacon, which is typically filled in wreath intestines. The status as a product with EU-wide protected designation of origin g.gA was registered on July 7, 2016.

See also

Individual evidence

  1. ↑ Erhard Gorys : The new kitchen dictionary , p. 70. 10th edition. dtv, Munich 2006, ISBN 3-423-36245-6 .
  2. ↑ German Food Book, Guidelines for Meat No. 2.232
  3. ↑ Text of the Odyssey, Canto 18, lines 44-47: “Here goat stomachs are filled with fat and blood / Which we lay on glowing coals for evening feast. / Whoever fights the bravest and defeats his opponent / He chooses himself the best of the fried sausages "
  4. ↑ a b Herings Lexicon of the Kitchen . 23rd edition. Pfanneberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .
  5. ^ Author collective: Fleischverarbeitung. Raw materials, equipment and processes for cutting meat and for producing and preserving meat products. P. 282, 4th, improved edition. VEB Fachbuchverlag, Leipzig 1978.
  6. ↑ a b Food Guide, International Food Compass; P. 193, 1999; Könnemann Verlagsgesellschaft GmbH; ISBN 3-8290-2446-0
  7. ↑ The manufacture of fine meat and sausage products , Hermann Koch and Martin Fuchs, Deutscher Fachverlag 2009, 22nd edition, ISBN 978-3-86641-187-6
  8. ^ Author collective: Fleischverarbeitung. Raw materials, equipment and processes for cutting meat and for producing and preserving meat products. P. 281, 4th, improved edition. VEB Fachbuchverlag, Leipzig 1978.
  9. ↑ Codex Alimentarius Austriacus Chapter B 14 B.4.3.2. ( Memento of November 4, 2016 in the Internet Archive ): Cut-resistant blood, tongue and liver sausages. Retrieved November 4, 2016.
  10. ↑ Codex Alimentarius Austriacus Chapter B 14 B.4.3.4. ( Memento from November 4, 2016 in the Internet Archive ): Sausages intended for frying. Retrieved November 4, 2016.
  11. ↑ Designations of origin and geographical indications. Register of appellations of origin and geographical indications. Federal Office for Agriculture , September 26, 2019, accessed on September 27, 2019 .
  12. ↑ Protection for Bernese tongue sausage. In: schweizerbauer.ch . May 9, 2019, accessed May 9, 2019 .
  13. ↑ The Bernese tongue sausage is protected. Federal Office for Agriculture , September 26, 2019, accessed on September 27, 2019 .
  14. ↑ Dave DeWitt & Mary Jane Wilson: Callaloo, Calypso & Carnival, p. 62. The Crossing Press 1993
  15. ↑ Recipe for Kölsche Flönz at fleischer-koeln.de . Retrieved November 4, 2016.
  16. ^ Entry "Flönz" in the EU database DOOR , accessed on August 7, 2016
  17. ↑ Entry "Oecher Puttes" in the EU database DOOR , accessed on August 7, 2016

Web links

Commons : Blutwurst  - Collection of images, videos and audio files
Wikisource: blood sausage  - sources and full texts
Wiktionary: Black pudding  - explanations of meanings, word origins, synonyms, translations