Corrugated sausage
Wellwurst ( Silesian : Wellwurscht ) is a boiled sausage or cooked sausage made from pork . It is a specialty of Silesian cuisine , but there are similar sausages in eastern and central Germany.
For the preparation you boil rinds , pork belly , liver , then you soak white bread or rolls in the meat broth. The ingredients are finely chopped with a meat grinder and bound with lard in which onions were previously fried. Typical spices are thyme , marjoram and white pepper . For the dark variant, blood is added to dye it. The finished mass is filled into natural casings or canning jars and brewed . For consumption, the sausages are either heated in water or fried without the intestines. Common side dishes are sauerkraut , mashed potatoes or bread .
The two variants are named after their color, but there are different names. With blood they are called red or dark wellwurst, otherwise as white or light wellwurst. Because of the bread used, the name Schlesische Semmelwurst ( Silesian : collective sausage ) or Żymlok is also common.
See also
literature
- Günter Klein: Textsammlung Lebensmittelrecht , pp. 37, 46 and 67
- Eugen Lemberg , Friedrich Edding: The expellees in West Germany , F. Hirt, 1959, p. 261
Web links
- German food book, section 2.2312.11 ( Memento from May 30, 2015 in the Internet Archive )
- Description of the Bavarian State Ministry for Food, Agriculture and Forests ( memento of October 30, 2007 in the Internet Archive ), illustration