Kochwurst

The individual ingredients are held together by solidified fat (as in Streichwürste or string sausages), gelatine (as in Sulz - cured meat in gelatine) or blood proteins coagulated by heating (as in Blutwurst or blood sausage).

In contrast with cooked sausages (Brühwurst), Kochwurst does not remain solid on heating, but more or less liquefies.

After being filled into intestines, jars or tins, the whole sausage is cooked through again in hot water or steam.

In addition to meat, Kochwurst often contains also offal like liver or tongue, blood and, in the case of Grützwurst, cereal.

In parts of northern Germany (e.g. in Schleswig-Holstein and Hamburg), the term Kochwurst is also used to refer to smoked Mettwurst and Kohlwurst, which is cooked in pots in order to be served as an accompaniment to Grünkohl, or to act as a soup ingredient.