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This page uses content from Wikipedia. The original article was at Westfälische Rinderwurst. The list of authors can be seen in the page history. As with Sausage Wiki, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA). |
Westfälische Rinderwurst is a type of German sausage known as a Grützwurst and is made from beef, beef dripping, vegetables, pearl barley or groats, and butter. This Westphalian speciality is served hot, heated in water or roasted, and eaten with bread, boiled potatoes and the like.
The Calenberger Pfannenschlag or Knipp is a very similar dish from the Calenberg Land near Hanover, which can however be made from pork.
See also: Frankfurter Rindswurst, Stippgrütze