Meats and Sausages
Flönz
Flönz is a simple blood sausage popular in the German Federal State of North Rhine-Westphalia, namely the area covered by the cities of Cologne, Bonn, Düsseldorf and the district of Rhein-Sieg-Kreis. Flönz carries PGI, 2016 classification. The sausage is stuffed into 30-65 mm natural or synthetic casings. When presented for sale in natural or synthetic casings, the sausages have a circular cross-section and their shape is a curved cylinder with typical sausage ends. They can also be formed into a ring. The sausage texture is red-brown with visible specks of white pork fat. The sausage is also red-brown on the outside. The sausage is soft in consistency, but easy to slice. The product is available either fresh or smoked. Flönz must contain visible pieces of pork fat. The pork fat must not exceed 25 % to 30 % of the mass of the sausage. The pieces of pork fat are between 5 mm and 10 mm in diameter.
| Meats | Metric | US |
|---|---|---|
| Pork trimmings, jowls, head meat | 300 g | 0.66 lb |
| Back fat or hard fat trimmings | 300 g | 0.66 lb |
| Pork skin | 100 g | 0.22 lb |
| Pork blood | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 12 g | 2 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram | 1.0 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Ginger | 0.3 g | 1/8 tsp |
| Onion | 30 g | 1/2 |
Instructions
- Cook meats and skins in a small amount of water at 95° C (203° F) until soft.
- Chop onions finely and fry in fat until glassy.
- Cut fat into 5-10 mm (1/4-3/8”) cubes. Scald with hot water and drain.
- Grind meat, skins and onions through 1/8” (3 mm) plate.
- Mix ground meats with spices and blood. Add fat cubes and mix again.
- Stuff into 36 mm hog or synthetic casing. Make rings.
- Cook in water at 78° C (174° F) for 40 minutes. Cool and refrigerate.
- Finished sausages can be cold smoked at 18° C (64° F) for a few hours or more.
Notes
Flönz is the main ingredient of one of the traditional dishes, "Kölsch Kaviar" (Cologne caviar), that appears on every brewery menu in Cologne. It is not caviar, but Flönz with onion rings.
"Himmel und Äd" (Heaven and Earth) is roasted Flönz with apple compote and mashed potatoes.
The term "Flönz" was already in use in Cologne at the end of the 19th century.
"Himmel und Äd" (Heaven and Earth) is roasted Flönz with apple compote and mashed potatoes.
The term "Flönz" was already in use in Cologne at the end of the 19th century.
