Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (Rohwurst) made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as Knieperkohl.[1] (The word "Kohl" in German refers not only to kale, but to vegetables in the cabbage family; the sausage does not contain these vegetables but they are commonly served with it.)
It is mainly used in Northeast and Northwest German and Silesian cuisine,[2] as well as in southwestern parts of Denmark, where it is called "kålpølse" (kale sausage).
Comparable sausage types are Bregenwurst and Pinkel.
- ^ DK (2012). Sausage. Penguin. p. 22. ISBN 9781465400925. Retrieved 28 November 2016.
- ^ Robert von Ostertag (1904). Handbook of Meat Inspection. Jenkins. p. 759. Retrieved 28 November 2016.
Lungenwurst.