Homemade Grützwurst – Traditional & Delicious
- Type
- Pre-cooked sausage
- Level
- Easy
- Rating
- Rate this recipe
In this post I’ll show you how to make Grützwurst yourself.
Grützwurst is the name given to various types of sausage. Among other things, variants of liver, blood and other cooked sausages. They all have one thing in common: in addition to the meat, they also contain groats.
Groats are crushed cereal grains. The grains can be coarse to finely ground. Often oats, barley or buckwheat are used for this purpose.
Grützwürste can come in different forms. You can preserve them in jars, bake it in a baking pan, or even fill it into casings.
Typical side dishes of a fried Grützwurst are: Boiled potatoes, sauerkraut, lentils or applesauce.
Here you can find the complete Grützwurst recipe as a video or to read through.
Have fun and good luck making it! I would be happy if you leave me a comment if you succeeded.
Table of Contents
Grützwurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| ready cooked groats | 400 g | 40 % |
| pork belly | 300 g | 30 % |
| pork back fat | 150 g | 15 % |
| blood | 150 g | 15 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| onions (fried in lard until transparent) | 50 g |
| salt | 20 g |
| white pepper | 2 g |
| marjoram | 2 g |
| allspice | 0.75 g |
| clove | 0.25 g |
The equipment to make Grützwurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
You will need the meat grinder, also called a mincer, to “grind” the meat, meaning the meat is finely ground.
Spice grinder / mortar
To grind your spices, it is best to use a spice grinder. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend grinding them yourself.
Pâté mold / jars / aluminum bowl / other molds
It is up to you which form you use to make the Grützwurst. You can achieve the same result with any form.
Make Grützwurst – Step-By-Step Instructions
Cut the meat and fat into pieces. The size varies depending on how big your grinder is. The larger the grinder, the larger your meat pieces can be.
Cook the meat and bacon in a saucepan for 60 – 70 minutes at approx. 80 °C (176 °F).
Cut your onions into small pieces.
Put lard or butter in a pan with your onions and caramelize the onions over medium heat. The onions should not become crispy, but slowly cook through and caramelize.
Grind the spices to a fine powder. This will ensure that everything mixes well later.
Now it’s time to grind the meat. Put the meat together with the onions into the grinder and let the mass run through. You can use the smallest perforated disc for this.
Preheat the blood to body temperature and add it to the minced mass together with the spices and the groats.
Mix the ingredients together. It should be a homogeneous pulpy mass.
now fill the mass. You can fill it into casings (then poach), jars (then boil down) or a baking dish.
Put the baking dish in the oven at 180 °C (356°F) for 30-40 minutes.
Your Grützwurst is ready😄. Enjoy it.
Frequently asked questions
Is Grützwurst a buckwheat sausage?
Is Grützwurst a buckwheat sausage?
It can be, and that is the whole point of the name. Grütze is the groats, not the grain, so the sausage is named after the shape the cereal is in rather than after which cereal it was. Buckwheat groats make a buckwheat sausage, oat groats and barley groats make exactly the same sausage with a different grain in it.
I use barley groats most often, because that is the traditional one, but oats and buckwheat work just as well. Pick the one you like the taste of. The one thing that is not a matter of taste is the cooking: the groats have to be cooked right through before they go anywhere near the meat, which is why the ingredient list asks for ready cooked groats rather than raw ones.
What is the difference between Grützwurst and Knipp?
What is the difference between Grützwurst and Knipp?
Knipp is a Grützwurst. It is the regional version from around Bremen, and it differs in two things: it usually runs on oat groats rather than barley, and it often carries beef next to the pork instead of pork alone. Everything else, the cooking, the grinding, the mixing, the filling, is the same work you are doing here.
How long is the shelf life of the Grützwurst?
How long is the shelf life of the Grützwurst?
Your Grützwurst is good for about 1 week if stored in the refrigerator. But I can promise you, since it is super tasty, it will not survive that long. 😄
Are you familiar with goetta? It’s a Cincinnati area gruetzwurst.that my family has been making since the 1870’s.
Have it on my list to check out. Thx Jeffrey
Let me know if/when you’re in town through my website. If you have time, I’d be happy to walk you through the local history.
I’m assuming you are from the Finke family that has the butcher shop in northern ky. I have purchased the goetta there. It’s excellent along with the other meats sold there. Brats,Mets,and goetta are the best.