Grützwurst
As black pudding refers to various types of sausages from cooked sausage with nutrients , in addition to meat and grits contain. Variants of this are made with pearl barley and accordingly referred to as barley sausage . In Germany, Grützwurst is common in three variants: liver sausage , blood sausage and cooked sausage .
The ingredients used vary from region to region. The preparation with pork and rinds is widespread , which are pre-cooked, turned through a meat grinder , mixed with cooked groats, heavily seasoned (e.g. with salt , pepper , allspice and marjoram ) and finally stuffed into intestines . The resulting sausages are cooked to the end in hot but not boiling water for about half an hour.
Blood sausage
Red black pudding or blood sausage , in Saxony pot sausage , meat contains fresh pig's blood . The loosely fried filling is regionally and sarcastically also known under the names "Dead Grandma" , "Traffic Accident" , or "Accident" for short because of its appearance .
A specialty of the North and East German cuisine is called loose sausage , Pottwurst , Grützefülle or Rote Grützwurst . The basis of the dish is blood sausage made from blood and some rind, which is tied with cut rolls or groats and then cooked. For the preparation, the finished sausage is cut up and heated. This loosens the bond and creates a pulpy mass that is seasoned with the spices salt, pepper and marjoram . Typical side dishes are boiled potatoes and sauerkraut. In the classic Berlin kitchen , the sausage is freshly prepared and the mixture is supplemented with lentils, root vegetables, pork cheeks and offal.
A basic recipe became known nationwide through Heinrich Zille's picture “Der Budiker ” . He was referring to the traditional advertising slogan of the Berlin innkeeper and butcher Friebel:
- My sausage is fine -
- Where there is no meat, there is blood -
- Where there is no blood, there are rolls -
- You can't type on my sausage!
Regional variants
- Knipp (Bremen)
- Hackgrütze (Lower Saxony)
- Filling, crucible sausage, loose sausage, pluntwurst or grits filling (East Germany) - sometimes colloquially also dead grandma , traffic accident or just accident
- Pinkel (Northwest Germany)
- Stippgrütze (Westphalia)
- Westphalian beef sausage
- Tiled sausage , also: Thuringian blood cake ( Thuringia , mainly in the area around Ruhla and Eisenach , where instead of the grits stale, small-cut rolls are added and the blood sausage is baked in the tube)
- Silesian Grützwurst (Krupniok) and Wellwurst ( Upper Silesia )
- Maischel ( Carinthia ): Grützwurst without blood, which is not incorporated into the intestine, but rather like a ball in a pig net . The name is borrowed from the Slovenian majželj from Bavarian maize ( cuts )
- Goetta ( Cincinnati )
There are similarities with the Scottish Haggis and the Palatinate Saumagen .
Web links
Individual evidence
- ^ Heinz Dieter Pohl : On Austrian German in the light of language contact research. Retrieved January 1, 2010 .