Oecher puttes

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The local variant of black pudding in the city of Aachen is called Oecher puttes or Aachen puttes . In the Ripuarian dialect , Oecher stands for the city, puttes for blood sausage. According to the German Food Book , it is a medium-quality blood sausage with at least 5% meat protein free from connective tissue . It is one of the cooked sausages , some variants are cut resistant.

Register as a geographically protected indication

In 2012, the application for protection as a product with EU-wide protected designation of origin was submitted, the product was registered on July 7, 2016. Since then, the “Oecher Puttes” has only been allowed to be produced by butchers based in the city . These have come together to protect and continue their traditions in the "Association of Aixtra butchers".

Manufacturing

In preparation , pork bacon , pork masks , rind and lean pork are pre-cooked in hot water. Pig blood is heated to approx. 45 degrees before being mixed with the other ingredients. Rinds, masks and meat with the blood gekuttert . You also add braised onions and kettle broth. The bacon is cut into small cubes and mixed with the mixture with spices. Typical spices are nitrite curing salt , pepper and marjoram . Also common are nutmeg , cloves and thyme . For filling, natural casings are used as sausage casings (wreath casings, frilled or pork hip ) or sterile casings . The sausage is partly smoked . It is also common to fill it as canned sausage in glass and can. The fatty tissue content is approx. 35%, the lean meat content approx. 20%. The maximum fat content is 40%.

Individual evidence

  1. Entry "Oecher Puttes" in the EU database DOOR , accessed on August 7, 2016