Stippgrütze

It consists of barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt.

A classic recipe contains pig offal or heart, belly pork with rind, lard greaves, barley groats, water, salt, pepper, allspice and thyme.

The season for Stippgrütze begins with the traditional Schlachtfest or country feast in October or November, when the pigs are slaughtered, and lasts until spring.

Stippgrütze is served hot out of the pan and usually consumed at dinner (evening meal) together with or on top of coarse rye bread.

Examples include the Scottish haggis prepared in a very similar way from oats and sheep's innards or the Swedish dish, Pölsa.