Möpkenbrot
Möpkenbrot (also Möppkenbrot ) is a cooked sausage with grain .
In the Westphalian region in particular, Möpkenbrot is traditionally eaten with beet cabbage .
preparation
The main ingredients are bacon , pork mask , pork rind , pork blood and rye meal or wheat flour . In preparation, the masks are cured and cooked in water. The bacon is diced and blanched . Then the still warm masks with the rinds, blood and onions are crushed to a fine pulp . The bacon cubes are typically seasoned with nitrite curing salt , pepper , cloves , allspice , nutmeg and marjoram and then added to the porridge. Finally, bind it with the flour or grist and shape the mass into balls or loaves similar to bread . These are cooked in hot water and cooled before consumption.
Möpkenbrot is usually offered in two varieties, with and without raisins.
Wöpkenbrot
The East Westphalian variant, called "Wöpkenbrot" , is prepared with meal and is therefore to be regarded as a variant of the Westphalian Panhas . Wöpkenbrot is often served together with grits .
similar products
literature
- Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products . Deutscher Fachverlag, 23rd edition, Frankfurt 2013, ISBN 978-3-8664-1187-6