Spleen sausage
The spleen sausage is a Bavarian sausage specialty . It is mainly produced in Upper Bavaria and Lower Bavaria . The most common variety is a kind of scalded sausage , in the sausage mass of which small pieces of spleen (from pork) are incorporated.
sorts
There are three different variants of the spleen sausage: The most common is a scalded sausage in artificial intestine, with pieces of spleen incorporated. Their diameter is five to nine centimeters. The second variant also includes pieces of sweetbread and veal head meat in addition to the pieces of spleen . In both types, however, the main component is the white sausage meat , which makes up almost two thirds of the sausage mass. There is also 25% pork and 10% beef spleen. Salt, pepper , ginger , mace , grated onions , lemon powder and parsley are used as spices . The third, rather rare, variety is beef spleen filled with sausage mass. In addition to the spleen and sweetbreads, it also contains brain.
Preparation and consumption
The first two types mentioned are made in a similar way to white sausages . For the filled beef spleen, the spleen is placed in salt water for three hours. The brain and sweetbreads are well watered, then the brain is peeled and briefly cooked with the sweetbreads. Then cut both into small cubes. The brain, sweetbreads and the basic mass are mixed together. You add all the spices. The spleen is cut lengthways so that a pocket is created in which the filling is placed. Then you sew up the spleen. The filled spleen is rolled into a cloth and then cooked. After cooking, take the spleen out of the water, let it cool down, wrap it out of the cloth and cut it into thick slices.
For consumption, the slices of the spleen sausage are browned in the pan and eaten warm. It can also be cooked in a roaster in the oven without fat, adding broth several times.