Blood Sausage And Red Sausage

The term blood sausage – in many regions also red sausage – refers to a cooked sausage that consists of fresh pig blood and the proportion of muscle meat is defined as follows: depending on the variety and quality at least 20%, 30% or > 35%. A variant popular in northern Germany is the Grützwurst. It becomes particularly fluffy with barley groats, has a soft consistency and is dark red-brown.

Origin

In the European cultural area, the tradition of making blood sausage is as old as the slaughter itself. The first records can be found in the Greek poet Homer. The production of black pudding developed from the desire to utilize all parts of the slaughtered animal. Back then it was a “poor man’s meal”, but today the blood sausage is a popular sausage specialty throughout Germany.

Season

Black pudding is available all year round with consistent quality.

Taste

Black pudding tastes velvety and full-bodied. Depending on the variety and region, their taste varies between mild and spicy. Varieties with a firm consistency are usually offered as cold cuts. Softer varieties in natural casings are suitable for roasting.

Use

Black pudding is traditionally eaten on bread. In Rhenish and Hessian cuisine, it is fried in slices and served with “Heaven and Earth”. In Rhenish and Hessian cuisine, it is fried in slices and served with “Heaven and Earth”. As part of the platter with sauerkraut and mushy peas, it is a must. But black pudding is also making a comeback in the modern kitchen – e.g. B. as a filling for spicy black pudding strudel. Grützwurst tastes best warm as an ingredient in stews.

Storage

Fresh sliced ​​black pudding is best stored in an airtight container in the fridge. Hot-smoked black pudding in the gut or in the bladder is in good hands in the cool cellar.

Durability

Fresh black pudding kept in one piece for at least two weeks at a maximum of 4° C. Once cut, it stays fresh for three to four days. Important: Avoid touching the sausage directly with your hands, as the bacteria transmitted in this way will spoil the sausage faster.

Nutritional value/active ingredient

Black pudding provides about 363 kcal or 1520 kJ, 15 g protein, 33 g fat and 0.5 g carbohydrates per 100 g. Variants with lean meat inserts, such as tongue sausage or fillet sausage, have a correspondingly higher protein content with less fat.