A Beutelwurst is a German blood sausage (Rotwurst or Blutwurst), which contains more pieces of fat and flour than a normal Thüringer Rotwurst.
The name Beutelwurst comes from the fact that this does not come in a casing of intestine or a can, but in a linen or paper bag ("bag" = Beutel). [1] This bag is pressed for several weeks which gives the Beutelwurst a firm, light, dry consistency.
References
- ^ Guide to German Sausages & Meat Products Archived March 29, 2010, at the Wayback Machine at www.germanfoods.org. Retrieved on 20 Mar 10.
 | This German sausage–related article is a stub. You can help Wikipedia by expanding it. |
A Beutelwurst is a German blood sausage (Rotwurst or Blutwurst), which contains more pieces of fat and flour than a normal Thüringer Rotwurst.
The name Beutelwurst comes from the fact that this does not come in a casing of intestine or a can, but in a linen or paper bag ("bag" = Beutel). [1] This bag is pressed for several weeks which gives the Beutelwurst a firm, light, dry consistency.
References
- ^ Guide to German Sausages & Meat Products Archived March 29, 2010, at the Wayback Machine at www.germanfoods.org. Retrieved on 20 Mar 10.
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| This German sausage–related article is a stub. You can help Wikipedia by expanding it. |