German Food Guide
German Food Guide
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Blutwurst (Blood Sausage)

Also Known As:  Schwarzwurst, Rotwurst, Topfwurst, Blunzen

A dark, almost black sausage made from fresh pig's blood, diced pork and pork fat, salt, pepper, and assorted seasonings. Blutwurst comes in varying sizes. Some are 6-inch links (2 inches in diameter). Other Blutwurst are large, bologna sized sausages.

Wurst Category:  Cooked Wurst

Good for Grilling?  No

Good as coldcuts (sliceable)?  Yes

Spreadable?  No

Eat this wurst warm?  Yes

Serving & Cooking Suggestions
Small blutwurst links are traditionally warmed in hot (not boiling) water for 5 minutes, and served with fried potatoes and onions. The large, bologna sized sausages are usually eaten cold and thinly sliced, as cold-cuts, on bread. For a quick meal, slice the blutwurst into finger-thick slices. Remove skins. Coat each slice with all-purpose flour. Coat a frying pan with oil and heat. Fry the blutwurst slices until crispy on both sides. Serve with mashed potatoes and apple sauce.

Blutwurst is the oldest known sausage variety. Already in ancient times, warriors prepared the blutwurst on battlefields. Homer, in The Odyssey, mentions a sausage made of pork's blood and fat and filled in a pork belly. During the Roman Empire period, blutwurst was eaten during various festivals. Because of this, in the early middle ages, the blutwurst was forbidden because of their connection to pagan festivals. However, due to the persistance of the people and their love of the sausage, the ban was eventually lifted.


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