Flönz is a blood sausage popular in the German Federal State of North Rhine-Westphalia, namely the area covered by the city of Cologne.

Pork trimmings300 g0.66 lb
Back fat300 g0.66 lb
Pork skin100 g0.22 lb
Pork blood300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Onion30 g1/2
  1. Cook meats and skins in a small amount of water at 95° C (203° F) until soft. Spread on the table to cool.
  2. Chop onions finely and fry in fat until glassy.
  3. Cut fat into 1/4-3/8” (6-10 mm) cubes. Scald with hot water and drain.
  4. Grind meat, skins and onions through 1/8” (3 mm) plate.
  5. Mix ground meats with spices and blood. Add fat cubes and mix again.
  6. Stuff into 36 mm hog or synthetic casing. Make rings.
  7. Cook in water at 78° C (174° F) for 40 minutes.
  8. Cool and refrigerate.
  9. Optional: cool sausages can be cold smoked at 18° C (64° F) for a few hours or more.
‘Flönz’ must contain visible pieces of pork fat. The sausage can be smoked. The diameter of sausages can vary between 30 mm and 65 mm in diameter. They can also be formed into a ring.

Flönz carries PGI, 2016 classification.

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