Stippgrütze
A Westphalian barley groat and offal dish, fried and served with bread.
Stippgrütze, also known as Wurstebrei, is a Westphalian dish similar to Grützwurst or Knipp. It is made from barley groats cooked in sausage juices, enriched with pieces of meat and offal such as heart, kidney or liver, and seasoned with spices and salt. The cooked ingredients are minced after the juices are poured off, leaving a crumbly cake that sets on cooling. Its relatively high fat content allows it to keep well and be preserved or frozen for winter use. The season begins with the traditional Schlachtfest in October or November and lasts until spring. Stippgrütze is typically sold in sausage form in clear artificial casings about 12 cm in diameter.
Quick Facts
- Alternative name
- Wurstebrei
- Region
- Westphalia
- Main ingredients
- Barley groats, fat, meat (pig offal or heart, belly pork with rind, lard greaves)
- Typical season
- October or November (Schlachtfest) until spring
- Typical casing diameter
- 12 cm / 4.72 in
- Common accompaniments
- Coarse rye bread
- salt or roast potatoes
- pickled gherkin
Facts from the source article.
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