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Grützwurst, Graupenwurst, or Wurstebrei is an unsmoked or lightly smoked German sausage (similar to kaszanka in Poland) which contains, in addition to meat, also groats (a word cognate to the German Grütze, thus the name), barley, or crumbled bread. Regionally, because of its appearance, it is also known as "Tote Oma" ("dead grandma").
The ingredients vary according to the region. It is prepared from pork and pork rind, hich is pre-cooked, ground in a meat grinder, mixed with cooked groats and spices (such as pepper, allspice, and marjoram), and finally stuffed into an intestine. The resulting sausages are cooked in hot, but not boiling, water for about half an hour.
The sausage has a variable consistency and can either be served hot like a porridge (called Frische Wurst, fresh sausage) or sliced and roasted and served with sauerkraut, boiled or mashed potatoes, or applesauce.
- Knipp (Lower Saxony, Germany)
- Krupniok (More of a slight name difference than variation, Silesia)
- Pinkel (Northwest Germany)
- Stippgrütze (Westphalia, Germany)
- Westfälische Rinderwurst (Westphalia, Germany)
- Maischel (Carinthia, Austria): Grützwurst without blood and not cased in intestine, but worked into balls in caul fat. The name comes from the Slovenian majželj in turn derived from the Bavarian Maisen ("slices"). Another etymology points out to the Hungarian májas.
- Jelito (Moravia, Czech Republic)