Lugworm (sausage)
The lugworm is a sausage specialty that is primarily attributed to northern Germany or the German North Sea coast , but is also known in other regions of Germany. It is a raw sausage similar to a smoked sausage . The sausages are each about 40 to 50 centimeters long and about one centimeter thick; they are usually manufactured and offered in pairs. Due to their slightly smoky and somewhat salty taste, they are often eaten as a "snack" with beer.
Origin and Distribution
This smoked sausage is particularly at home in northern Germany and is produced there by various sausage companies under the trade name "Wattwurm". For example, the "Norderneyer lugworm" is a "typical souvenir" from the East Frisian island of Norderney and is one of the best-selling products at the local butchery Deckena GmbH .
The brand name "WATTWÜRMER" developed in 1996 by the Edewechter meat product manufacturer Karl-Georg Hobbie was registered in 2000 as a protected word mark (community brand ) in the register of the German Patent and Trademark Office . But also the traditional company Kraftsdorfer Fleischwaren GmbH in Thuringia , founded in 1893 , registered this type of sausage under a modified name together with a picture logo as a protected word / picture mark with the German Patent and Trademark Office.
The lugworms have gained national fame, especially through today's Karl Hobbie meat product factory in Edewecht, which sells this sausage under the registered trademark "Wattwurm Dat Original" at consumer fairs, markets, barker events and beer fairs throughout Germany. Mobile sausage sales stands are used for outdoor events .
This sausage specialty is regularly presented by various manufacturers at the international Green Week trade fair in Berlin . Some of the “lugworms” offered there are featured in the media reports on the annual consumer show.
Lugworms in a sausage counter
Lugworm as a brand logo
Typical sales cart for lugworms etc. other meat products
Consumption of a lugworm at the Cologne Beer Exchange
Word origin
The "sandworms" get their name according to the North German Watt -based marine worms obtained whose appearance resemble the long, thin Räucherwürstchen.
Manufacturing
The sausage specialty is made from pork or bacon. The production is similar to that of Mettwurst, whereby the lugworms are sometimes also referred to as " salami specialty ". Table salt , sugar , other spices, depending on the region or manufacturer, as well as food additives such as preservatives and antioxidants are added to the meat, which is chopped in a cutter to fine grain . The sausages filled into thin casings are cold-smoked and then mature for about a week until they are ready to be eaten. The usually very spicy taste is achieved by individual manufacturers in addition to the addition of certain spice mixtures through special smoking.
Web links
- Meat and sausage: hearty enjoyment at the International Green Week . On: FleischNet.de - online magazine all about meat and sausage
Individual evidence
- ^ Claudia Banck: East Frisian Islands & North Sea Coast. DuMont-Reiseverlag, Ostfildern 2012, ISBN 978-3-7701-7295-5 , p. 35 ( limited preview in Google Book Search ).
- ↑ Sausage - specialties (our lugworm) ( Memento of the original from March 4, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . On: www.inselmanufaktur.de. Retrieved September 2, 2012.
- ↑ lugworms! ( Memento of the original from June 29, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . On: www.karl-hobbie.de. Retrieved September 2, 2012.
- ↑ WATTWORMS . On: register.dpma.de. Retrieved September 2, 2012.
- ↑ The "WATTWURM" Dat Original! . On: register.dpma.de. Retrieved September 2, 2012.
- ↑ history . On: www.kraftsdorfer.com. Retrieved September 2, 2012.
- ↑ Lugworm Dat Original . On: www.virtualmarket.gruenewoche.de. Retrieved September 2, 2012.
- ↑ Market stalls ( Memento of the original dated December 9, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . On: www.karl-hobbie.de. Retrieved September 2, 2012.
- ↑ Barbara Wörmann: Green Week: huge appetite for information . In: Der Tagesspiegel from January 27, 2001. Retrieved September 2, 2012.
- ↑ (ots): Discover the Green Week on your own . On: na presseportal of January 7, 2010. Accessed September 2, 2012.
- ↑ See e.g. B. Karl Hobbie - Edewecht (company portrait) ( Memento of the original from March 14, 2012 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . On: Website of the Association for the Protection of the Designation of Origin Ammerländer Schinken e. V. , Westerstede (www.ammerlaenderschinken.de). Retrieved September 2, 2012.
