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Beutelwurst
View on Wikipediafrom Wikipedia
 Beutelwurst with bacon without meat | |
| Type | |
|---|---|
| Region or state | Germany |
| Associated cuisine | German cuisine |
| Main ingredients | Blood |
| Similar dishes | Black pudding |
A Beutelwurst (lit. 'bag sausage') is a German blood sausage, which contains more pieces of fat and flour than a normal Thüringer rotwurst.
The name Beutelwurst comes from the fact that this does not come in a casing of intestine or a can, but in a linen or paper bag ("bag" = Beutel).[1] This bag is pressed for several weeks which gives the Beutelwurst a firm, light, dry consistency.
References
[edit]- ^ Guide to German Sausages & Meat Products Archived March 29, 2010, at the Wayback Machine at www.germanfoods.org. Retrieved on 20 Mar 10.
 | This German sausage–related article is a stub. You can help Wikipedia by adding missing information. |