Stippgrütze

Stipp grits, also called Wurstebrei or food, is one of the black pudding or the Knipp similar Westphalian specialty. It is made into sausage broth cooked barley groats, which is enriched with leftover meat, innards, such as heart, kidney or liver, and seasoned with spices and salt. Rarely finely chopped onions are added. The cooked ingredients are minced in a meat grinder after pouring the broth and there is a crumbly, interspersed with fat mass, which solidifies on cooling. There are several recipes that the use of barley groats, fat and meat in common in any case.

A classic recipe contains pork kidney or heart, pork belly with crackling, lard cracklings, barley grits, water, salt, pepper, allspice, thyme. Nutritional values ​​vary, a portion made ​​of about 300 g and 60 g of pork porridge is given as about 850 kJ.

Due to the relatively high fat content Stipp grits is durable and is often boiled or frozen, so it can be consumed over the winter. The season for pole groats begins with the traditional battle festivals in October or November and extends to early spring.

Commercially Stipp groats are usually sold at a sausage shape in clear plastic bowel with about 12 cm in diameter. To prepare a larger piece in the pan is fried without additional fat until a firm crust on the bottom arises occasionally still stirred up and continue to cook. The result is a pulpy mass, hence the name Wurstebrei.

Served flying porridge hot from the pan and usually for dinner along with, or consumed directly on coarse rye bread. As a main course for lunch or salt - baked potatoes are served to a rule. Usually belongs to a flying groats a gherkin. The acid aids in digestion and tolerability of this high-fat eating. Due to the high fat content Stipp porridge is also popular as a " base " before the consumption of alcohol.

The use of cooked giblets along with coarsely ground grain exists in many cultures and was once considered poor people's food. Examples are the Scottish Haggis quite similarly prepared from oats and sheep offal or the Swedish Pölsa.