Bone sausage

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Bone sausage is a sausage specialty from the Upper Sauerland .

Ground meat, meat and pork ribs chopped into pieces are put in a casing (plastic, stomach or intestines) with mustard seeds and other spices and smoked . The sausage is boiled in water for about two hours; here the pieces of bones give the special taste. The bone sausage is served with sauerkraut and potatoes . The pieces of bone in the sausage are not eaten, but gnawed off and put aside.

The bone sausage is best known in the Winterberg and Medebach region. Numerous butchers offer this specialty in the cold season.

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