Grützwurst

Grützwurst, Graupenwurst, or Wurstebrei is an unsmoked or lightly smoked sausage (similar to kaszanka in ) which contains, in addition to meat, also  (a word cognate to the German Grütze, thus the name),, or crumbled. Regionally, because of its appearance, it is also known as "Tote Oma" ("dead grandma").



The name Grützwurst is derived from Grütze, one of the main ingredients, as the name kaszanka is derived from kasza, with the same meaning.

The ingredients vary according to the region. It is prepared from pork and pork rind, hich is pre-cooked, ground in a meat grinder, mixed with cooked groats and (such as, , and ), and finally stuffed into an intestine. The resulting sausages are cooked in hot, but not boiling, water for about half an hour.

The sausage has a variable consistency and can either be served hot like a porridge (called Frische Wurst, fresh sausage) or sliced and roasted and served with sauerkraut, boiled or mashed potatoes, or applesauce.

Regional variations

 * Knipp
 * Krupniok (More of a slight name difference than variation, )
 * Pinkel (Northwest )
 * Stippgrütze
 * Westfälische Rinderwurst
 * Maischel (Carinthia, ): Grützwurst without blood and not cased in intestine, but worked into balls in . The name comes from the Slovenian majželj in turn derived from the Bavarian Maisen ("slices") . Another etymology points out to the Hungarian májas.
 * Jelito