Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (Rohwurst) made of lights

Lights (offal)

Lights are the lungs of game or livestock as used in cooking and butchery. Although technically offal, lights are rarely used in English-speaking culinary traditions, with the exception of the Scottish national dish haggis....

, pork

Pork

Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....

 and fat

Fat

Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...

, which is mostly eaten cooked with kale

Kale

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane , a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming,...

 (cabbage) dishes such as Knieperkohl. It is mainly used in Northeast and Northwest German

Germany

Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...

 and Silesian

Silesian

Silesian or Upper Silesian is considered either a dialect of the Polish language , or a separate Slavic language of the Lechitic group spoken in the region of Silesia...

 cuisine.

To make Kohlwurst, pork (often the remains of the carcass) and fat are minced

Meat grinder

A meat grinder or meat mincer is a kitchen appliance for grinding, fine mincing or mixing raw or cooked meat, fish, vegetables or similar food. It replaces tools like the mincing knife, for example, which has been used to produce minced meat, filling etc. The producer puts the minced food into a...

; then a similar amount of raw, cleaned lights is also minced. It is then all mixed together and, depending on the specific recipe

Recipe

A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.-Components:Modern culinary recipes normally consist of several components*The name of the dish...

, seasoned with onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

s, salt

Salt

In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

, pepper

Black pepper

Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...

, marjoram

Marjoram

Marjoram is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours...

, thyme

Thyme

Thyme is a culinary and medicinal herb of the genus Thymus.-History:Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage...

, mustard

Mustard (condiment)

Mustard is a condiment made from the seeds of a mustard plant...

 seeds and allspice

Allspice

Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit of Pimenta dioica , a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world...

. Finally the sausage meat is loosely filled in casings of natural intestine

Intestine

In human anatomy, the intestine is the segment of the alimentary canal extending from the pyloric sphincter of the stomach to the anus and, in humans and other mammals, consists of two segments, the small intestine and the large intestine...

 and smoked for one to two weeks.

Kohlwurst is not fried or boiled, but is gently poached with cooked vegetables.

Comparable sausage types are Bregenwurst

Bregenwurst

Bregenwurst is a specialty sausage of Lower Saxony and Saxony-Anhalt traditionally made of pork, pork belly, and pig or cattle brain...

and Pinkel

Pinkel

Pinkel is a smoked Kaszanka , a type of sausage which is eaten with kale in Northwest Germany, especially in the region around Oldenburg, Bremen and Osnabrück as well as in East Frisia and Friesland...

.