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Thüringer Rotwurst (Thuringian blood pudding) is a form of cooked blood sausage. It consists of: pork (pork shoulder, pork cheek, pork rind, blood, and liver). Typical spices added are nitrite, black pepper, marjoram, allspice, cloves, and onions. [1]

In the preparation, the shoulder and cheek meat are cured for about 12 hours and cooked in water. It is then cut into 1cm cubes. Raw pork liver is then added, together with the onion. In the production procedure, the meat cubes are then briefly heated and spiced. Then slowly, one after the other, the liver mass, the chopped rind and finally the blood are added to the mix. This is pressed into pig bladders with a diameter of 60 to 65 mm. (2½ in.) To finish, the sausages are cooked for about 2 hours. This is to be compared with the French blood sausage, in which only pork shoulder is used instead of pork cheeks, and the mixture is put into casings of a diameter of over 65 mm, For homemade blood pudding, cheeks are not is used, but they are put into intestines with a diameter of 60-65 mm.

According to the EU Regulation No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs as a geographical designation, Thuringian blood sausage was given protected designation of Origin (PDO) status.[2]. The regulation describes the properties of the various sausages. So instead of the pig bladders, chitterlings can also be used, or the sausage may be canned in glass or other containers.


  1. Hermann Koch und Martin Fuchs: Die Fabrikation feiner Fleisch- und Wurstwaren (The production of fine meats and sausages.) Deutscher Fachverlag 2009, 22. Auflage, ISBN 9783866411876. (in German)
  2. EU-Regulation 510/2006, current version