Kaszanka
As black pudding refers to various types of sausage, which in addition to meat and porridge. Variants thereof are made with pearl barley and accordingly called Graupenwurst.
In Germany black pudding in the three variants liver sausage, blood sausage and cook sausage is widespread.
The ingredients used vary regionally. It is a widespread preparation with pork rinds and that pre-cooked, rotated through a meat grinder, mixed with cooked grits, well laced eventually be filled into casings (eg with salt, pepper, allspice and marjoram ) and. The resulting sausages are cooked about half an hour in hot, but not boiling water over.
Blood sausage
Red black pudding or blood sausage, in Saxony pot sausage, in addition to meat contains fresh pig's blood. Their filling is loose fried, because of their appearance regionally and sarcastic also under the names "Dead Grandma ", " traffic accident ", or " accident", is known.
As lots of sausage, pot sausage, grits fullness or Red black pudding is a specialty of the North and East German cuisine is known. Basis of judgment is blood sausage made from blood and some rind, which was tied with diced bread or porridge and then boiled. For preparing to cut open the finished sausage and warmed them. It dissolves the bond and there is a pulpy mass, which is seasoned with the spices salt, pepper and marjoram. Typical side dishes are boiled potatoes and sauerkraut. In classical Berlin food they cooked the sausage to fresh and complemented the mass with lentils, root vegetables, pork cheeks and offal.
Through the picture " The vender " by Heinrich Zille became known nationally a basic recipe. He was referring to the traditional slogan of the Berlin innkeeper and butcher Friebel:
Regional variations
- Knipp (Bremen)
- Hack groats (Lower Saxony)
- Dead Grandma (East Germany)
- Pinkel (Northwest Germany )
- Stipp groats ( Westfalen)
- Westphalian beef sausage
- Krupniok ( Upper Silesia )
- Of slurry (Carinthia ): black pudding without the blood, which is not incorporated in the intestine, but ball shaped in pig's caul. The term is borrowed back from Slovenian Majzelj of bavarian Maisen (cuts ).