Kochwurst



Kochwurst is the name given to the German pre-cooked sausage, a class of whose ingredients are largely cooked before the preparation of the sausage meat. The individual ingredients are held together by solidified fat (as in Streichwürste or string sausages), (as in Sulz - cured meat in gelatine) or blood proteins coagulated by heating (as in Blutwurst or blood sausage). In contrast with cooked sausages (Brühwurst), Kochwurst does not remain solid on heating, but more or less liquefies. After being filled into, or , the whole sausage is cooked through again in hot water or steam.

In addition to, Kochwurst often contains also like  or ,  and, in the case of ,. Since the ingredients are easily perishable and Kochwurst does not usually last long, it was traditionally made on slaughtering days and is thus a usual ingredient of .

Also counted as Kochwurst are pies, known as Pasteten, which are cooked in square shapes. One speciality are Kochmettwürste such as the Palatine , which are referred to as a type of Kochwurst.

In parts of northern Germany (e.g. in Schleswig-Holstein and Hamburg), the term Kochwurst is also used to refer to smoked ' and ', which is cooked in pots in order to be served as an accompaniment to , or to act as a soup ingredient.

Varieties
In Germany, the Kochwurst varieties are grouped as follows (with examples):
 * Blutwurst
 * Beutelwurst
 * Gutsfleischwurst
 * Thüringer Rotwurst
 * Grützwurst
 * Fleischerblutwurst
 * Filetblutwurst
 * Hausmacherblutwurst
 * Schweinskopfblutwurst
 * Speckblutwurst
 * Leberrotwurst
 * Zungenblutwurst
 * Kochstreichwurst
 * Leberwurst
 * Kalbsleberwurst
 * Leberbrot
 * Pfälzer Leberwurst
 * Delikatessleberwurst
 * Einfache Leberwurst
 * Feine Leberwurst
 * Gutsleberwurst
 * Hausmacher Leberwurst
 * Kassler Leberwurst
 * Landleberwurst
 * Zwiebelleberwurst
 * Kochmettwurst
 * Gekochte Mettwurst
 * Hamburger Gekochte
 * Zwiebelwurst
 * Pinkel
 * Pastete
 * Sülzwurst
 * Schinkensülze
 * Presskopf
 * Corned Beef
 * Sächsische Weißwurst
 * Schwartenmagen
 * Schweinskopfsülzwurst
 * Sülzfleischwurst
 * Presswurst