Oecher Puttes

Oecher Puttes is a German somewhat spicy blood sausage produced in Aachen. The product is popular in regional cooking, usually served fried, together with apples, potatoes and onions. This dish is known in Aachen dialect as ‘Hömmel än Eäd’ (heaven and earth). Oecher Puttes is also popular served with mashed potatoes and sauerkraut (‘Kompes’). Oecher Puttes’ can be found on almost all menus in the traditional restaurants that are located in or around the city of Aachen. Oecher Puttes carries PGI, 2016 classification.

Pork meat: head meat, meat trimmings300 g0.66 lb
Pork fat: back fat, belly fat, jowls300 g0.66 lb
Pork skins100 g0.22 lb
Blood300 g10 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
Thyme, rubbed1.0 g1 tsp
Onion60 g1 small
  1. Cook all meats below the boiling point of water until soft. Save meat stock.
  2. Chopped finely the onions and fry in fat until glassy and golden.
  3. Dice fat into 6 mm (1/4") cubes. Heat the diced fat is in the broth in which the meat was cooked until it is slightly translucent and ‘springs away’ when taken in the hand. This ensures that the diced pig fat is not stained red by the blood, so that the white cubes of fat stand out against the dark sausage mixture and give the Oecher Puttes its characteristic cross-section appearance.
  4. Chop meats and skin or grind through 6 mm (1/4”) plate.
  5. Warm up the blood to about 45° C (113° F). This reduces the metallic taste of the blood and increases the ability of the sausage mixture to bind when the diced fat is added.
  6. Mix meats with onions, spices, blood, fat cubes and 30 ml (2 Tbsp) of meat stock.
  7. Stuff into 36 mm hog casings.
  8. Boil in water at 78° C (174° F) for 40 minutes.
  9. Cool and refrigerate.
  10. Cook before serving.
The use of marjoram is mandatory.
Oecher Puttes carries PGI, 2016 classification.

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