“Blutwurst” literally means “blood sausage” in German. It is made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. Blood is not the only ingredient though – there are also chunks of lean meat, tongue, bacon, lard and offal from pork or beef in varying proportions, as well as rind, depending on if the Blutwurst is a sliceable or non-sliceable version.
There are many varieties across the regions, with each state/city/town/village having their own signature ways to mince, mesh and stuff the ingredients into casings made with intestines or other materials.
Though already cooked and ready-to-eat, Blutwurst is sometimes served warm. This recipe shows us how it can be enjoyed as a lasagne!
Recipe courtesy of Ralph Holzapfel
- 400g Blutwurst, sliced into 5-mm thick pieces
- Cooking oil
- 2 medium onions, chopped
- Garlic, chopped
- 400g Sauerkraut
- 300g apples, cut into small pieces
- White wine or vegetable broth
- 250g Gruyère cheese, grated
- Heat up oil in a pan and brown the onions and garlic till fragrant. Enter Sauerkraut and gently fry to heat it up.
- Add apples to the Sauerkraut in the pan and combine well. Deglaze with some white wine or vegetable broth.
- Grease a casserole dish with some oil and assemble the lasagne in the following order:
- Lasagne sheet – apple-sauerkraut mixture – Blutwurst – cheese – pepper – lasagne sheet
- Repeat the above two more times but at the end, skip the lasagna sheet and top with cheese instead.
- Bake in oven preheated to 200°C for 40-45 minutes.
- Serve warm.
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