''Kochwurst'' is the name given to the German pre-cooked sausage, a class of

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

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 Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...

(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 The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans and ...

, jars or tins, the whole sausage is cooked through again in hot water or steam. In addition to meat, ''Kochwurst'' often contains also

offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...

liver The liver is a major organ only found in vertebrates which performs many essential biological functions such as detoxification of the organism, and the synthesis of proteins and biochemicals necessary for digestion and growth. In humans, it ...

tongue The tongue is a muscular organ in the mouth of a typical tetrapod. It manipulates food for mastication and swallowing as part of the digestive process, and is the primary organ of taste. The tongue's upper surface (dorsum) is covered by taste ...

, blood and, in the case of ''

Grützwurst Kaszanka is a traditional blood sausage in the east and central European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat or barley (kasza) stuffed in a pig intestine. It is usually flavored with onion, ...

'', 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 A ''Schlachteplatte'', ''Schlachtplatte'', ''Schlachtschüssel'' (Southern German) or ''Metzgete'' (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German dish that primarily consists of boiled pork belly (''Kesselfleisc ...

''. Also counted as ''Kochwurst'' are pies, known as ''Pasteten'', which are cooked in square shapes. One speciality are ''Kochmettwürste'' such as the Palatine ''

Saumagen Saumagen (, " sow's stomach") is a German dish popular in the Palatinate. The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casin ...

'', 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 Mettwurst () is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is partially smoked but stil ...

'' and '' Kohlwurst'', which is cooked in pots in order to be served as an accompaniment to '' Grünkohl'', or to act as a soup ingredient.

Varieties

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

Beutelwurst A ''Beutelwurst'' is a German blood sausage (''Rotwurst'' or ''Blutwurst''), which contains more pieces of fat and flour than a normal ''Thüringer Rotwurst''. The name ''Beutelwurst'' comes from the fact that this does not come in a casing of ...

** Gutsfleischwurst ** Thüringer Rotwurst **Grützwurst **Fleischerblutwurst **Filetblutwurst **Hausmacherblutwurst **Schweinskopfblutwurst **Speckblutwurst **Leberrotwurst **Zungenblutwurst *''Kochstreichwurst'' **Leberwurst *** Kalbsleberwurst *** Leberbrot *** Pfälzer Leberwurst ***Delikatessleberwurst ***Einfache Leberwurst ***Feine Leberwurst ***Gutsleberwurst ***Hausmacher Leberwurst ***Kassler Leberwurst ***Landleberwurst ***Zwiebelleberwurst **Kochmettwurst ***Gekochte Mettwurst ***Hamburger Gekochte ***Zwiebelwurst ***

Pinkel Pinkel is a smoked Kaszanka (), which is a type of sausage. It is eaten mainly in northwest Germany, especially the region around Oldenburg, Bremen and Osnabrück as well as in East Frisia and Friesland. Etymology The word ''pinkel'' is Ea ...

** Pastete * SülzwurstDeutsches Lebensmittelbuch, Leitsätze für Fleisch und Fleischerzeugnisse, LTS 2.233 ff. **Schinkensülze ** Presskopf ** Corned Beef **Sächsische Weißwurst **Schwartenmagen **Schweinskopfsülzwurst **Sülzfleischwurst **Presswurst

References

Sources

*''Fleischverarbeitung'', Berufsschullehrbuch, Leipzig 1978

External links

Walter Wagner, Uni Bayreuth: Die Wurst
German sausages Smoked meat Precooked sausages

Varieties

See also

References

Sources

External links