Kohlwurst

Kohlwurst is a traditional sausage that is particularly popular in northern Germany, especially in regions like Schleswig-Holstein and Lower Saxony. Its name translates to "cabbage sausage", as it is often served with kale (Grünkohl) or other cabbage-based dishes.

Kohlwurst is typically made from pork, including fattier cuts, and is seasoned with salt, pepper, marjoram, and other spices. The sausage is usually smoked, giving it a rich and robust smoky flavor. It has a coarse texture due to the use of chunky pork cuts.

The sausage is usually boiled or simmered before serving, often in stews or as a standalone dish with vegetables. The most common traditional use of Kohlwurst is in the dish "Grünkohl mit Pinkel," where the sausage is boiled alongside kale and potatoes, allowing it to absorb the flavors of the vegetables and broth.

It is typically served with boiled potatoes or kale and sometimes alongside other sausages like Pinkel or Bregenwurst. Kohlwurst is mostly enjoyed during the colder months, especially when kale is in season, making it part of hearty, warming winter meals.