In the Bergisches Land, Kottenbutter or Kottenbotter is a (double) black or gray bread slice with butter , sliced smoked sausage , possibly made from horse meat (the so-called Kottenwurst ), onion slices and mustard .
Sometimes there is also a variant with panhas and onions, which, however, has little to do with the original shape.
This local rustic specialty found its origin in the eating habits of the grinders in the Schleifkotten on the watercourses of the Wupper in the Remscheid , Wuppertal and Solingen area . As independent subcontractors for larger companies in the city centers, they had to grind the steel goods blanks under time pressure . Despite the strenuous and health- endangering work on the large grindstone ( dust lung and injuries from the drive belt ), a two-man business could not afford a proper meal, so this distant relative of the sandwich was named after them.
- Ralf Stremmel (Ed.): Everyday life in the Solingen district, 1823. Dr. JW Alcohol and its Medical Topography. Solingen 1991, p. 158ff.
- Gisela Putra: Kröppel, Schwert und Pillekuoken, U-Form Verlag Hermann Ullrich, Solingen undated , p. 7