Sausage bread
Wurstebrot ( mundartlich Wourstbrot or Möppkes also Punkebrot ) is a black pudding from the Münsterland and the Osnabrück region consisting of blood , rye flour , fatty bacon , pork , flour and condiments is prepared.
preparation
To make it, fresh, still warm blood is mixed with sausage broth , meal and ground pork and seasoned with a spicy flavor. The mass is processed into a loaf and cooked.
When slaughtering on the farm, a large number of such loaves used to be made and stored. To prepare the actual sausage bread or a “sausage bread soup”, the chopped loaves were cooked to a pulp with bacon and eaten especially for breakfast . Often sausage bread is cut into thick slices with liver bread and eaten fried in a pan. Instead of liver bread, many regions also use apple slices to prepare it. Slices of sweet apple varieties such as B. “Dülmener Rose” are added to the pan when frying the sausage bread. The apple slices give the sausage bread a fruity-sweet note and are consumed when warm. The preparation with liver bread and apples is also common. This combination is called liver and sausage bread or sausage and sausage bread , cut into slices and fried together .