Kohlwurst

Cabbage sausage, sausage or lung Lung sausage is a simple, strong smoked sausage with lung, pork and fat, which is usually eaten cooked cabbage dishes such as knee by Kohl. She is known especially in the north-eastern Germany, North-West German and Silesian cuisine. In Denmark, the Danish part of Schleswig ( South Jutland ), cabbage sausage is also known. There she is, Kål - pølse (sausage) and is eaten at New Year's Eve celebrations and during the cold seasons.

To prepare cabbage sausage pork (often battle groups) and fat are first minced, then a similar proportion raw, dressed- lung. Everything is mixed and seasoned according to the recipe with onions, salt, pepper, marjoram, thyme, mustard seeds and allspice. Then the meat is not too tightly stuffed into casings and smoked up to two weeks.

Cabbage sausage is not fried or cooked, but cooked just gently in the finished vegetables.

Similar sausages are spicy sausages and Pinkel.

• Sausage
• German cuisine