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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''. It is mainly used in Northeast and Northwest German and Silesian cuisine. To make ''Kohlwurst'', pork (often the remains of the carcass) and fat are minced; then a similar amount of raw, cleaned lights is also minced. It is then all mixed together and, depending on the specific recipe, seasoned with onions, salt, pepper, marjoram, thyme, mustard seeds and allspice. Finally the sausage meat is loosely filled in casings of natural 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'' and ''Pinkel''. ==See also== * List of smoked foods * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kohlwurst」の詳細全文を読む スポンサード リンク
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