Westfälische Rinderwurst
Encyclopedia
Westfälische Rinderwurst is a type of German sausage known as a Grützwurst and is made from beef
, beef dripping, vegetables, pearl barley
or groats
and butter
. This Westphalian
speciality is served hot, heated in water or roasted, and eaten with bread
, boiled potatoes and the like.
The Calenberger Pfannenschlag or Knipp
is a very similar dish from the Calenberg Land
near Hanover
, which can however be made from pork
.
See also: Frankfurter Rindswurst
, Stippgrütze
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
, beef dripping, vegetables, pearl barley
Pearl barley
Pearl barley is barley processed to remove its hull and bran. Barley must have its fibrous outer hull removed before it can be eaten; pearl barley is taken a step further, polished to remove the nutritious bran layer....
or groats
Groats
Groats are the hulled grains of various cereals, such as oats, wheat, barley or buckwheat . Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain as well as the endosperm...
and butter
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
. This Westphalian
Westphalian
Westphalian may refer to:* The culture or people of the Westphalia region of Germany* Westphalian language, one of the major dialect groups of West Low German* Westphalian sovereignty, a concept in international relations* Westphalian , in geology...
speciality is served hot, heated in water or roasted, and eaten with bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
, boiled potatoes and the like.
The Calenberger Pfannenschlag or Knipp
Knipp
Knipp is a type of sausage made by mixing meat with grains related to Pinkel which comes from the Bremen and Lower Saxony regions of Germany....
is a very similar dish from the Calenberg Land
Calenberg Land
The Calenberg Land is a historic landscape southwest of Hanover in Germany, roughly formed by the countryside between the Leine and the Deister hills...
near Hanover
Hanover
Hanover or Hannover, on the river Leine, is the capital of the federal state of Lower Saxony , Germany and was once by personal union the family seat of the Hanoverian Kings of Great Britain, under their title as the dukes of Brunswick-Lüneburg...
, which can however be made from 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....
.
See also: Frankfurter Rindswurst
Frankfurter Rindswurst
Frankfurter Rindswurst is a sausage made of pure beef meat. It was introduced in 1894 by Frankfurt butcher Gref-Voelsing to meet the demands of the growing Jewish population of the city and has since become one of its most famous delicacies. The sausage may be boiled, or broiled or grilled....
, Stippgrütze
Stippgrütze
Stippgrütze, also called Wurstebrei, is a German dish from Westphalia which is similar to Grützwurst or Knipp. It consists of barley groats cooked in sausage juices , which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. More rarely,...