''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 () 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 be referred to as hydrolysis, hydrolyzed col ...

(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 tract is the largest of the body's systems, after the cardiovascular system. ...

, jars or tins, the whole sausage is cooked through again in hot water or steam. In addition to

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

, ''Kochwurst'' often contains also

offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...

liver The liver is a major metabolic organ (anatomy), organ exclusively found in vertebrates, which performs many essential biological Function (biology), functions such as detoxification of the organism, and the Protein biosynthesis, synthesis of var ...

tongue The tongue is a Muscle, muscular organ (anatomy), organ in the mouth of a typical tetrapod. It manipulates food for chewing and swallowing as part of the digestive system, digestive process, and is the primary organ of taste. The tongue's upper s ...

, blood and, in the case of ''

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

'',

cereal A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize ( Corn). Edible grains from other plant families, ...

. 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 Saumagen (, "pig, sow's stomach") is a Cuisine of Germany, German dish popular in the Palatinate region, 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 ...

'', 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.

Varieties

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

Thüringer Rotwurst A blood sausage is a sausage filled with Blood as food, blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In ...

**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 ** 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