Kochwurst


Kochwurst is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat. The individual ingredients are held together by solidified fat (as in Streichwürste or string sausages), gelatine (as in Sulz - cured meat in gelatine) or blood proteins coagulated by heating (as in Blutwurst or blood sausage). In contrast with cooked sausages (Brühwurst), Kochwurst does not remain solid on heating, but more or less liquefies. After being filled into intestines, glasses or tins, the whole sausage is cooked through again in hot water or steam.

In addition to meat, Kochwurst often contains also offal like liver or tongue, blood and, in the case of Grützwurst, cereal. Since the ingredients are easily perishable and Kochwurst does not usually last long, it was traditionally made on slaughtering days and is thus a usual ingredient of Schlachtplatte.

Also counted as Kochwurst are pies, known as Pasteten, which are cooked in square shapes. One speciality are Kochmettwürste such as the Palatine Saumagen, which are referred to as a type of Kochwurst.

In parts of northern Germany (e.g. in Schleswig-Holstein and Hamburg), the term Kochwurst is also used to refer to smoked Mettwurst and Kohlwurst, which is cooked in pots in order to be served as an accompaniment to Grünkohl, or to act as a soup ingredient.[1]

Varieties


In Germany, the Kochwurst varieties are grouped as follows (with examples):

  • Blutwurst[2]
    • Beutelwurst
    • Gutsfleischwurst
    • Thüringer Rotwurst
    • Grützwurst
    • Fleischerblutwurst
    • Filetblutwurst
    • Hausmacherblutwurst
    • Schweinskopfblutwurst
    • Speckblutwurst
    • Leberrotwurst
    • Zungenblutwurst
  • Kochstreichwurst[3]
    • Leberwurst
      • Kalbsleberwurst
      • Leberbrot
      • Pfälzer Leberwurst
      • Delikatessleberwurst
      • Einfache Leberwurst
      • Feine Leberwurst
      • Gutsleberwurst
      • Hausmacher Leberwurst
      • Kassler Leberwurst
      • Landleberwurst
      • Zwiebelleberwurst
    • Kochmettwurst
      • Gekochte Mettwurst
      • Hamburger Gekochte
      • Zwiebelwurst
      • Pinkel
    • Pastete
  • Sülzwurst[4]
    • Schinkensülze
    • Presskopf
    • Corned Beef
    • Sächsische Weißwurst
    • Schwartenmagen
    • Schweinskopfsülzwurst
    • Sülzfleischwurst
    • Presswurst

External links

  • Walter Wagner, Uni Bayreuth: Die Wurst

References

Sources

  • Fleischverarbeitung, Berufsschullehrbuch, Leipzig 1978
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.