Flönz

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Kölscher Kaviar: Flönz with onions (oil), mustard (mustard) and Röggelchen

Flönz (historically partly also Flunz ) is a simple, lightly smoked blood sausage from the Rhineland , which consists of sausage meat with small pieces of bacon . In addition, Flönz is the general name for blood sausage in Rhineland . In addition to the name Flönz, the name Blootwoosch ( kölsch ) for blood sausage is also common in the Rhineland . Flönz has been registered as a protected designation of origin with the European Commission since 2016 .

Unlike the Panhas or the Westphalian Möpkenbrot , which are also widespread in the Rhineland , the Flönz does not contain any additional nutrients such as flour. It is often eaten cold without preparation on bread; In addition, it is seared, a typical side dish for the dish Himmel un Ääd and various stews.

description

Himmel un Ääd with Flönz

The Flönz is a blood sausage that is assigned to cooked sausages and is offered lightly smoked. It can be marketed in the intestine as a whole sausage or in pieces and also cut into individual slices, while there is no flönz in the glass or in the can. Ingredients for a Flönz are bacon rinds, fresh or frozen pork bacon, pork and pork blood and optionally pork head meat, plus nitrite curing salt , spices and optionally onions and meat stock .

The Flönz is called blood sausage of so-called "simple quality" because it contains pork, but the proportion of it is not visible. It has a diameter of between 30 and 65 millimeters and is filled in natural or artificial casings; the outside is red-brown. The sausages have a circular cross-section and the shape of a curved cylinder and have typical sausage tips at both ends, but can also be closed to form a ring. The filling is red-brown, interspersed with the white of the pieces of bacon it contains. The consistency of the sausage is soft but firm. This differs from other blood sausages, especially in southern Germany, which are usually harder and smoked through.

History and etymology

The Rhenish word Flönz is pronounced [ flønːts ], with a relatively closed, short “ö” followed by a long “n” . Both speech sounds do not exist in standard German .

According to the etymological dictionary of the German language , the word Flönz is etymologically related to Blunze or Blunzen , which denotes a thick blood sausage. The word blunze is already used before the 16th century and comes from the Middle High German verb blunsen (inflate, inflate). Also likely is an onomatopoeic component within the meaning of plump and plop . In the Frankfurt dialect, the word Bluntz describes blood sausage without greaves or simply coagulated blood, which you could buy cheaply as a waste product from the butcher.

In the nineteenth century, Flönz was still the common name for sausage ends, which were left over from cold cuts in butchers' shops and were sold cheaply as dog food, but also as poor people's food. The Rhenish dictionary lists Flönz and Flunz as terms for a "low blood sausage". It is possible that the name was carried over to all sausages when in the economically difficult times before and during World War I the cheapest type of blood sausage made up the largest proportion of leftovers; In any case, the current use of Flönz in Cologne gastronomy is documented from 1920 at the latest.

Dishes with flönz

Rhenish endive jemangs with fried flake
Stuffed baked apple with mashed potatoes, onions and baked flönz

Like the black pudding and similar sausages in other regions, the Flönz is prepared and eaten both raw and lightly seared. Numerous typical dishes and preparations have developed in the Rhineland and especially in the Cologne area. Flönz has been used in Cologne's gastronomy since the 1920s and is offered as a Rhenish specialty.

The easiest way to eat the Flönz is to eat it unprocessed "op de hand" or with bread. Well-known is the Kölsche caviar , sliced ​​Flönz with Röggelchen , red onion rings and pickled cucumber . In the Bergisches Land east of Cologne it is known as Necke Hennes and in Krefelder Platt a piece of Flönz without a side dish is known under the name of Näcken Hännes . In Düsseldorf, the Flönz is usually eaten "met Ölk un Mostert" (with onion rings and mustard) as a Düsseldorf specialty, whereby the mustard is usually a Düsseldorf mustard such as the ABB mustard or lion mustard .

In addition, the Flönz can be fried and play a role as a main course or side dish in various dishes. The lightly seared Flönz is a typical meat side dish for the dish Himmel un Ääd (heaven and earth) as well as for various other dishes such as the Jemangs (mixed up vegetables) or sweet and sour lentils . It can also be used in soups alongside bacon and smoked sausage, for example with Ähzezupp (pea soup) or lentil soup and as flönz-zup (black pudding soup ), a potato soup with flönz. In the Schlodderkappes, a Rhenish white cabbage casserole, the Flönz is first cooked with all the other ingredients and then prepared in the oven.

Flönz is usually not eaten in desserts, but it can be used in baked apples as a filling with onions or with an apple and onion filling with a flönz on top.

Registered brand and designation of origin

Geographical area within North Rhine-Westphalia in which the Flönz is produced

The Kölsche Flönz is a registered trademark of the Schutzgemeinschaft Kölner Wurstspezialitäten eV It is a cut-resistant blood sausage variant of simple quality that is produced in Cologne, Düsseldorf and the surrounding area. Ingredients are rinds , pork , pork head , pork blood , salt and spices. The use of spice extracts and flavorings is prohibited. The visible bacon insert consists of pieces between 5 mm and 10 mm.

In 2014, Germany applied to the European Commission for the name Flönz to be registered as a protected geographical indication (PGI) in the list of protected designations of origin . Since the entry in 2016, only one blood sausage from the Bonn , Brühl , Bergisch Gladbach , Leverkusen , Rösrath , Wesseling , Hürth , Frechen , Pulheim , Neuss , Dormagen , Monheim , Ratingen , Düsseldorf and Cologne and Rhein-Sieg- Circle formed geographical area was established to be marketed under the name Flönz .

The Flönz in the Rhenish culture

According to the application for registration with the European Commission as a protected designation of origin, the Flönz plays a central role in Rhenish culture and customs, where it is primarily associated with the Rhenish carnival . It is referred to as a product "that even unites the cities of Cologne and Düsseldorf, who occasionally jokingly pretend to be enemies, in a common culinary tradition."

The word “ Flönz ” is used in a joking Cologne shibboleth : Typically a person who does not speak the Cologne language is asked: “ Sach ens Blootwoosch! “(Say black pudding!). Those who do not know the Cologne customs will try to repeat “ Blootwoosch ” for the pleasure of the locals , while those in the know know that “ Flönz ” as a synonym for Cologne blood sausage would be the “correct” answer.

Flönz in carnival culture

Based on the use described, the Cologne lyricist Jupp Schlösser and the composer Gerhard Jussenhoven wrote the carnival song Sag 'ens Blotwoosch in 1947 . Reference is also made to the Flönz in the songs Bunnefitschmaschinche by Toni Steingass from 1980 and Buure Säu by Gerd Köster and Frank Hocker from 1996. The actor Peter Millowitsch staged a play entitled For a handful of Flönz in his Millowitsch Theater in 2011 , and in the 2011/12 carnival session the Cologne stunks session addressed the topic of “Kölsch is only available against Flönz. Euro Flönz… ". In addition, there is the use of the name Flönz in regional activities and associations, such as the Tour de Flönz for the first vintage car excursion of KG Ahl Häre in Pulheim, the name Flying Flönz of a Cologne ultra group of RheinStars Cologne or the annual Royal Flönz Kapp des Cologne yacht clubs.

A central role is played by Flönz at the dolls meetings in Cologne Hänneschen Theater , where she worked as Karnevalsorden for the existing Büttenredner serves. Since there is only one flönz, Speimanes has to remove it from the guests behind the stage, which is always associated with a fight. Speimanes then brings the Flönz back to the chairman Schäl stuttering and spitting with the words "Mr. PP-President, the Woosch", with the audience traditionally saying the words "The Woosch" out loud. Just as traditionally, a so-called Flönzorden is awarded, especially at carnival events in the Rhineland , which is simply a ring made of blood sausage.

Flönz Cup

The Flönz Cup has been held in Cologne since 1977 . For the first five years, the competition took place as part of the General Food and Beverage Exhibition . After a break, the Cologne butchers 'guild took up the award in 1995, which has been advertised every two years since then and is now referred to as the “Big Blood and Red Sausage Competition of the Cologne butchers' guild”. In the three classes of top recipe , medium recipe and simple recipe , supra-regional manufacturers of various sausage products are also allowed to participate and submit their products.

In contrast, only applicants from Cologne and the surrounding area take part in the “Kölsche Flönz®” special test. A jury made up of representatives from the Housewives' Association , master butchers, veterinarians from the food supervisory authorities and vocational school teachers assess the sausage products submitted according to various quality guidelines, their composition and the taste of the goods.

supporting documents

  1. ^ Alfred Täufel: Food Lexicon . Behr, Hamburg 2005, ISBN 3-89947-165-2
  2. ↑ a b c d e f g h Publication of a registration application in accordance with Article 50 (2) (a) of Regulation (EU) No. 1151/2012 of the European Parliament and of the Council on quality regulations for agricultural products and food. (2016 / C 107/07). In: Official Journal of the European Union . March 22, 2016; accessed on March 22, 2018.
  3. ↑ Frankfurt dictionary , edited by Wolfgang Brückner, vol. IV (Litze-qui vive), Frankfurt am Main, 1972
  4. ↑ a b c “Flönz.” In: Berthold Heizmann, Dagmar Hänel (collaboration): From apple cabbage to cinnamon bun. The lexicon of Rhenish cuisine. Greven, Cologne 2011, ISBN 978-3-7743-0477-2 , pp. 75-76.
  5. ^ Rhenish dictionary , edited by Josef Müller, Vol. 2 (EG), Fritz Klopp, Berlin, 1931. (online: Flunz , Flönz )
  6. ^ "Kölscher Kaviar." In: Barbara Otzen, Hans Otzen: Rheinische Küche. Edition Lempertz, Königswinter 2011, ISBN 978-3-941557-58-1 , pp. 37–38
    "Kölscher Kaviar." In: Kölner Küche . garant Verlag, Renningen 2014, ISBN 978-3-86766-599-5 , p. 28
    Hanns Dieter Hüsch : Come eat! Stories and recipes. Verlag Kiepenheuer & Witsch, Cologne 2000, ISBN 3-462-03503-7 , p. 10.
  7. ↑ Page 15, left column in " Marionette Ensemble Krieewelsche 'pappköpp' - Portrait of a successful amateur troupe", Kieewelsche Pappköpp, Krefeld, 1982.
  8. ↑ "Sweet and Sour Lentils with Flönz". In: Rhenish cuisine. Specialties from the region KOMET Verlag, Cologne o. J .; Pp. 80-81. ISBN 978-3-86941-422-5 .
  9. ↑ "Ähsesupp mit Flönz". In: Rhenish cuisine. Specialties from the region KOMET Verlag, Cologne undated, ISBN 978-3-86941-422-5 , pp. 58–59.
    "Pea soup with black pudding". In: Hanns Dieter Hüsch: Come eat! Stories and recipes. Verlag Kiepenheuer & Witsch, Cologne 2000, ISBN 3-462-03503-7 , p. 25.
  10. ↑ "Lentil Soup with Blood Sausage". In: Hanns Dieter Hüsch: Come eat! Stories and recipes. Verlag Kiepenheuer & Witsch, Cologne 2000, ISBN 3-462-03503-7 , p. 32.
  11. ^ "Schlodderkappes." In: Cologne kitchen . garant Verlag, Renningen 2014; Pp. 32-33. ISBN 978-3-86766-599-5 .
  12. ↑ Stuffed baked apple with mashed potatoes and Flönz , recipe from the TV program Hier und heute of the WDR , accessed on March 23, 2018.
  13. ↑ Implementing Regulation (EU) 2016/1242 of the Commission of July 13, 2016, announced by the EU
  14. ↑ no. 4 of the document EU no .: DE-PGI-0005-01257 - August 26, 2014 according to the publication of the application for registration (2016 / C 107/07) , available from DOOR
  15. ^ Dagmar Schmauks: Semiotic Wanderings: Essays from the World of Signs , LIT Verlag Berlin-Hamburg-Münster, 2007, p. 158
  16. ↑ Flying Flönz. Retrieved June 17, 2020 .
  17. ↑ Martin Fernholz: Hänneschen - this is where the Cologne soul lives. In: jeckes.net. January 28, 2018, accessed March 31, 2018 .
  18. ↑ Excerpts from carnival sessions in the Hänneschen Theater in Cologne on YouTube , from February 5, 2013
  19. ↑ admin: - Great general and loyal hussars celebrate together again. In: koelschefastelovend.de. January 19, 2018, accessed March 31, 2018 .
  20. ↑ Information: The Flönz Cup and its winners . In: Kölner Stadt-Anzeiger . October 27, 2009 ( ksta.de [accessed March 22, 2018]).
  21. ↑ Cologne butchers' guild: Big blood and red sausage competition . Ed .: Cologne butchers' guild. Cologne 2015 ( fleischer-koeln.de [PDF]).