Westfälische Rinderwurst

Westfälische Rinderwurst (German pronunciation: [vɛstˌfɛːlɪʃə ˈʁɪndɐˌvʊʁst], lit. 'Westphalian beef sausage') is a type of German sausage[1] 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

References

  1. ↑ Leitsätze 2016 - Deutsches Lebensmittelbuch: Erarbeitet und beschlossen von der Deutschen Lebensmittelbuchkommission beim Bundesministerium für Ernährung und Landwirtschaft (in German). Behr's Verlag DE. 12 May 2016. p. 181. ISBN 978-3-95468-446-5. Retrieved 25 August 2026.


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