Cooked sausage with nutrients

When cooked sausage with nutrients or Zerealienwurst (Engl. Meat-and-grain sausage) is referred to in some works of literature varieties of cooked sausage . The common property are nutrients or groats ( cereals ) as ingredients. In the past, these were used to "stretch" the sausage, that is, to replace expensive meat with cheaper ingredients. Over the course of history, these products have become standard varieties that are strongly associated with specific regions.

The classification is not based on the usual three-part division into blood sausage , cooked sausage and boiled sausage , but combines representatives of all these groups. Well-known types of sausage are:

with barley as black barley sausages (variant: barley blood sausage ) and white barley sausage
with baked goods

Berlin black pudding with rolls consists of pork masks , pork blood , rolls ( rolls ) and pork lungs . In contrast to other black pudding types , the rolls are soaked in the blood and not in broth or water. Typical spices are nitrite curing salt , sugar , pepper , allspice , marjoram , cinnamon , cloves and nutmeg . The variant Silesian Wellwurst differs from this in that it does not contain sugar. In some recipes, the lungs are exchanged for pork liver .

Berliner Semmelleberwurst , with rolls (also Silesian Wellwurst )

Harzer Semmelwurst

Kassler alarm clock

with grits

Grützblood sausage

Holsteiner Grützblutwurst (also Hamburger Grützblutwurst )

Silesian Grützwurst (also Lausitzer Grützblutwurst )

Blood pudding with added grits; Variant: North German Tollatschen with grits

Grützleberwurst (also Berlin bowl sausage ); Variant: White groats liver sausage

Westphalian grützwurst

Bremer Pinkel (regional name for pee )

Pinkelwurst (also homemade Pinkel ; Ammerländer Pinkel ; Oldenburger Pinkel ); Variant: Oldenburg meat pee

with grain meal as Westphalian bag sausage (with rye meal)

with flour as panhas , Westphalian panhas with buckwheat flour (also flour sausage ) and Möpken bread

with rice as Oldenburger rulken and rice sausage

with potatoes as potato sausage and Palatinate Saumagen

with pea flour as pea sausage

Individual evidence

↑ The manufacture of fine meat and sausage products , Hermann Koch and Martin Fuchs, Deutscher Fachverlag 2009, 22nd edition ISBN 978 3 86641 187 6
↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 87 .

[1] The manufacture of fine meat and sausage products , Hermann Koch and Martin Fuchs, Deutscher Fachverlag 2009, 22nd edition ISBN 978 3 86641 187 6

[Duden-Kochkunst-2] Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 87 .