Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (Rohwurst) made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as Knieperkohl.[1] It is mainly used in Northeast and Northwest German and Silesian cuisine,[2] as well as in southwestern parts of Denmark, where it is called "kålpølse" (kale sausage).

Lungenwurst in a butcher's offer in Schwerin
Lungenwurst from Schwerin

To make Kohlwurst, pork (often the remains of the carcass) and fat are minced; then a similar amount of raw, cleaned lights is also minced. It is then all mixed together and, depending on the specific recipe, seasoned with onions, salt, pepper, marjoram, thyme, mustard seeds and allspice. Finally the sausage meat is loosely filled in casings of natural intestine and smoked for one to two weeks.

Kohlwurst is not fried or boiled, but is gently poached with cooked vegetables.

Comparable sausage types are Bregenwurst and Pinkel.

See also


  1. DK (2012). Sausage. Penguin. p. 22. ISBN 9781465400925. Retrieved 28 November 2016.
  2. Robert von Ostertag (1904). Handbook of Meat Inspection. Jenkins. p. 759. Retrieved 28 November 2016. Lungenwurst.

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