Sausage: Kochwurst

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Fully cooked sausages, not necessarily intended for keeping, constitute the third main category. Here the most important type by far is:

  • Leberwurst (liver sausage).

The category also includes some sorts of blood sausage:

  • Rotwurst (red sausage);

  • Blutwurst, of finer consistency;

  • Zungenwurst (tongue sausage), similar but containing large pieces of tongue and sometimes liver, often seasoned with paprika and nutmeg.