Kochwurst

When cooked sausage sausage are referred to collectively, the ingredients were mostly cooked to sausage mixture before processing. The bond between the individual components is achieved by solidified fat (string sausages ), jelly ( Sulz ) or coagulated in the heat of blood protein (blood sausage). Unlike cooked sausages cooked sausages remain therefore on heating not cut resistant, but melt away more or less. After filling in the intestines, jars or cans cooked sausage is cooked through again as a whole in hot water or steam.

In addition to meat cooked sausage often also includes organ meats such as liver or tongue, blood and black pudding and cereal. Since the ingredients spoil quickly and cooked sausage is not usually long lasting, it was traditionally made on days of battle and is therefore an integral part of the battle board.

In parts of northern Germany (mostly in Schleswig -Holstein and Hamburg) the term cooked sausage ( "cooked" ) is more broadly used for smoked Mettenden and cabbage sausages heated in stews are in order to serve as a supplement to kale or as a soup.

Variants

In the Federal Republic of Germany, a distinction in the sausages from the following main groups (with sample locations)

• Blood sausage Bag sausage (eg Westphalian sausage bag )
• Gutsfleischwurst
• Thuringian Rotwurst
• Black pudding
• Fleischer blood sausage
• Filet blood sausage
• Homemade blood sausage
• Pig's head pudding
• Bacon black pudding
• Leberrotwurst
• Tongue black pudding

• Liverwurst
• Cook sausage
• Pate

• Ham in aspic
• Brawn
• Corned Beef
• Saxon white sausage
• Schwartenmagen
• Schweinskopfsülzwurst
• Sülzfleischwurst
• Presswurst

There are also the systematic groups:

• Meat in aspic
• Cook sausage with nutrients, alternative distinction for herbal ingredients
• Liverwurst as an independent group