Kohlwurst

Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (Rohwurst) made of lights (lungs), 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,[2] as well as in southwestern parts of Denmark, where it is called "kålpølse" (kale sausage).

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.